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

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 an...

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Autores principales:	Bo-Ping Wu, Cong Zhang, Yong-Bin Gao, Wei-Wei Zheng, Kai Xu
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	bayberry greenhouse cultivation sucrose metabolism enzyme activity Plant culture SB1-1110
Acceso en línea:	https://doaj.org/article/63910027db5340e386c491317ea99441
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spelling	oai:doaj.org-article:63910027db5340e386c491317ea994412021-11-25T17:47:02ZChanges in Sugar Accumulation and Related Enzyme Activities of Red Bayberry (<i>Myrica rubra</i>) in Greenhouse Cultivation10.3390/horticulturae71104292311-7524https://doaj.org/article/63910027db5340e386c491317ea994412021-10-01T00:00:00Zhttps://www.mdpi.com/2311-7524/7/11/429https://doaj.org/toc/2311-7524The 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.Bo-Ping WuCong ZhangYong-Bin GaoWei-Wei ZhengKai XuMDPI AGarticlebayberrygreenhouse cultivationsucrose metabolismenzyme activityPlant cultureSB1-1110ENHorticulturae, Vol 7, Iss 429, p 429 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	bayberry greenhouse cultivation sucrose metabolism enzyme activity Plant culture SB1-1110
spellingShingle	bayberry greenhouse cultivation sucrose metabolism enzyme activity Plant culture SB1-1110 Bo-Ping Wu Cong Zhang Yong-Bin Gao Wei-Wei Zheng Kai Xu Changes in Sugar Accumulation and Related Enzyme Activities of Red Bayberry (<i>Myrica rubra</i>) in Greenhouse Cultivation
description	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.
format	article
author	Bo-Ping Wu Cong Zhang Yong-Bin Gao Wei-Wei Zheng Kai Xu
author_facet	Bo-Ping Wu Cong Zhang Yong-Bin Gao Wei-Wei Zheng Kai Xu
author_sort	Bo-Ping Wu
title	Changes in Sugar Accumulation and Related Enzyme Activities of Red Bayberry (<i>Myrica rubra</i>) in Greenhouse Cultivation
title_short	Changes in Sugar Accumulation and Related Enzyme Activities of Red Bayberry (<i>Myrica rubra</i>) in Greenhouse Cultivation
title_full	Changes in Sugar Accumulation and Related Enzyme Activities of Red Bayberry (<i>Myrica rubra</i>) in Greenhouse Cultivation
title_fullStr	Changes in Sugar Accumulation and Related Enzyme Activities of Red Bayberry (<i>Myrica rubra</i>) in Greenhouse Cultivation
title_full_unstemmed	Changes in Sugar Accumulation and Related Enzyme Activities of Red Bayberry (<i>Myrica rubra</i>) in Greenhouse Cultivation
title_sort	changes in sugar accumulation and related enzyme activities of red bayberry (<i>myrica rubra</i>) in greenhouse cultivation
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/63910027db5340e386c491317ea99441
work_keys_str_mv	AT bopingwu changesinsugaraccumulationandrelatedenzymeactivitiesofredbayberryimyricarubraiingreenhousecultivation AT congzhang changesinsugaraccumulationandrelatedenzymeactivitiesofredbayberryimyricarubraiingreenhousecultivation AT yongbingao changesinsugaraccumulationandrelatedenzymeactivitiesofredbayberryimyricarubraiingreenhousecultivation AT weiweizheng changesinsugaraccumulationandrelatedenzymeactivitiesofredbayberryimyricarubraiingreenhousecultivation AT kaixu changesinsugaraccumulationandrelatedenzymeactivitiesofredbayberryimyricarubraiingreenhousecultivation
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Changes in Sugar Accumulation and Related Enzyme Activities of Red Bayberry (<i>Myrica rubra</i>) in Greenhouse Cultivation

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