| A experiment was carried out to study the changes in sugar contents and activities of sugar metabolizing enzymes in fruit of Zizyphus mauritiana Lam. during fruit development with four cultivars-Gaolangyihao, Xinshiji, Mizao and Miandianchangguo.The result showed as follows:(1) The soluble sugar in Zizyphus mauritiana Lam. mainly consisted of sucrose , glucose and fructose by using HPLC (high performance liquid chromatography).Sugar accumulation in fruit of different cultivars were different. The Gaolangyihao fruit accumulated sucrose mainly, and the other cultivars accumulated reducing sugar mainly.the ratio of sucrose/reducing sugar was 1.2, but 1:2 in Xinshiji, 1:1.8 in Mizao, 1:1.7 in Miandainchangguo.(2) The sucrose contents in fruits of four cultivars increased quickly from mid-late stage of inflation to ripening, and the rate of sucrose accumulation in Gaolangyihao was faster than the other three cultivars. The glucose contents in four cultivars were very low during fruit development. The rule of fructose and glucose accumulation in Gaolangyihao was similar to that of Xinshiji, and fructose content was almost equal to glucose content, the changes of those were not obvious during the fruit development. But the content of fructose was significantly higher than that of the glucose in Mizao fruit, and kept higher level during fruit development. Fructose content in Miandianchangguo increased with the fruit development, but the glucose content kept at a lower level. At the ripening, the soluble sugar content of Miandianchangguo was the highest, which was followed by Mizao, Xinshiji and Gaolangyihao, which was different to the former reports , who reported that the soluble sugar content in fruit of accumulating sucrose was higher than that of accumulating reducing sugar.(3) The activities of sucrose phosphate synthase (SPS) and sucrose synthase(SS) in Gaolangyihao fruit were very high, but the activities of soluble acid invertase(SAI)and...
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