彩色甜椒果实转色期色素的消长规律  

Ebb and Flow of Pigment of Colour Sweet Pepper Fruit in Colour-changed Period

作　　者：吴雪霞[1] 薛林宝[1] 陈建林[2] 朱为民[2] 

机构地区：[1]扬州大学农学院园艺系,江苏扬州225009 [2]上海市农业科学院园艺研究所

出　　处：《长江蔬菜》2005年第5期38-40,共3页Journal of Changjiang Vegetables

摘　　要：研究了4个果色不同的甜椒品种其果实叶绿素、类胡萝卜素、类黄酮和花青苷等色素在转色期的变化动态。结果表明,在果实转色期,不同果色的叶绿素含量均逐步减少,商品成熟果果色白色、绿色的品种类胡萝卜素含量逐步增加,且叶绿素的减少和类胡萝卜素的增加同时发生,而商品成熟果果色淡黄色的品种,类胡萝卜素含量逐步减少;不同果色品种的花青苷和类黄酮的变化规律相同,在果实转色期二者均逐步增长。The dynamic change of chlorophyll, carotenoid, cyanin and flavonoid of 4 variously colored fruit sweet pepper varieties is studied. The result shows that in colour-changed period, chlorophyll of variously colored fruit decreases, carotenoid of white and green fruit increase gradually and decreasing of chlorophyll coupled with increasing of carotenoid in commercial fruits. But in flaxen fruit, the carotenoid content decreased. Cyanin and flavonoid of variously colored fruit have the same change rule.

关 键 词：转色期 消长规律 甜椒果实 色素 彩色 叶绿素含量 变化动态 变化规律 花青苷 类黄酮 果色 P素 品种 成熟 商品 

分 类 号：S641.3[农业科学—蔬菜学]