Cultivar and Developmental Differences in S-protein Concentration and Self-incompatibility in the Japanese Pear

in HortScience
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  • 1 Mie University, Tsu, Mie 514-8507, Japan
  • | 2 Mie University, Tsu, Mie 514-8507, Japan

Cultivars of the Japanese pear [Pyrus pyrifolia (Burm.) Nakai] have variable degrees of self-incompatibility (SI) and can be classified into at least three groups: strong, intermediate, or weak SI; as shown by the extent of self-pollen tube growth in the style, and the percentage of fruit set following self-pollination. Following self-pollination, the elongation of pollen tubes in the detached styles of `Kosui' and `Kikusui' became increasingly suppressed from 4 days before anthesis (–4 DAA) to 2 days after anthesis (2 DAA). Tube growth of `Kosui' was more suppressed than that of `Kikusui' during this period. In `Osa-Nijisseiki', however, the rate of tube growth did not vary with stage of stylar development, from –8 to 2 DAA. Pollen tubes elongated much better after cross-pollination than after self-pollination at all stages tested, and the extent of the elongation increased as the styles matured. The concentration of total S-protein (sum of two S-proteins per buffer-soluble protein) increased with stylar development, but the rate of increase varied with the cultivar. The rate was significantly greater in the strongly self-incompatible `Kosui' than in the moderately self-incompatible `Kikusui', and was slowest in the weakly self-incompatible `Osa-Nijisseiki' at all developmental stages. During stylar maturation, the concentration of S4-protein, which is common in all cultivars, was highest in `Kosui', followed by `Kikusui' and `Osa-Nijisseiki'. Thus, the cultivar differences in SI expression in the Japanese pear are determined about –4 DAA and appear to be regulated, in part, by the concentration of S-proteins produced in the style.

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Current address: Department of Horticulture, Nanjing Agricultural University, Nanjing 210095, China.To whom reprint requests should be addressed. E-mail address:
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