Changes in Sugar Accumulation and Related Enzyme Activities of Red Bayberry (Myrica rubra) in Greenhouse Cultivation

Bo-Ping Wu,Yong-Bin Gao,Cong Zhang,Wei-Wei Zheng,Kai Xu

doi:10.3390/horticulturae7110429

Abstract

The harvest period of bayberry fruit cultivated in the open field is short and often suffers from continuous cloudy and rainy days, leading to a decrease in yield and a decline in fruit quality. However, cultivating bayberries in greenhouses could avoid the harm due to rain, improve fruit quality and prolong the supply period, thus significantly increasing economic returns. Bayberry fruit quality, assessed by single fruit weight, vertical and horizontal diameters, soluble solids content and sugar-acid ratios, was significantly superior in fruit produced under greenhouse conditions than in fruit produced in the open field. Analysis of the soluble sugar components and the related enzyme activities indicated that the sucrose accumulation and metabolism of bayberry fruit were significantly improved by greenhouse cultivation, possibly owing to differences in sucrose-phosphate synthase and acid invertase activities.

Highlights

Zhejiang Province, College of Horticulture Science, Zhejiang A&F University, Hangzhou 311300, China; Abstract: The harvest period of bayberry fruit cultivated in the open field is short and often suffers from continuous cloudy and rainy days, leading to a decrease in yield and a decline in fruit quality
Wongmetha et al (2012) analyzed the change of sucrose metabolism enzyme activities in mango fruits, and the results showed that sucrose accumulation was related to an increase in sucrose-phosphate synthase (SPS) activity, and acidic invertases (AI) was the dominant enzyme in the sugar accumulation and quality formation of mango fruits [13]
The average temperature, relative humidity, light intensity and carbon dioxide concentration were measured during bayberry fruit development under the two different cultivation conditions (Figure 2)

Summary

Introduction

Zhejiang Province, College of Horticulture Science, Zhejiang A&F University, Hangzhou 311300, China; Abstract: The harvest period of bayberry fruit cultivated in the open field is short and often suffers from continuous cloudy and rainy days, leading to a decrease in yield and a decline in fruit quality. Cultivating bayberries in greenhouses could avoid the harm due to rain, improve fruit quality and prolong the supply period, significantly increasing economic returns. Bayberry fruit quality, assessed by single fruit weight, vertical and horizontal diameters, soluble solids content and sugar-acid ratios, was significantly superior in fruit produced under greenhouse conditions than in fruit produced in the open field. Publisher’s Note: MDPI stays neutral with regard to jurisdictional claims in published maps and institutional affiliations

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Conclusion