番茄不同品种间番茄红素含量变化规律的研究  

Variances of Lycopene Contents in Different Tomato Varieties with Fruit Development

作　　者：曲瑞芳[1] 梁燕[1] 巩振辉[1] 杨永政[1] 

机构地区：[1]西北农林科技大学园艺学院,陕西杨凌712100

出　　处：《西北农业学报》2006年第3期121-123,共3页Acta Agriculturae Boreali-occidentalis Sinica

基　　金：科技部;农业部"863"项目;"优质专用农作物新品种选育及繁育技术研究"项目;陕西省科技攻关项目"名特优蔬菜新品种的引进与推广应用"

摘　　要：对普通番茄和樱桃番茄果实发育成熟过程中的番茄红素含量变化规律的研究结果表明;所有试材番茄红素含量均随果实发育逐渐增加。半熟期和成熟期间番茄红素含量差异显著(P<0.05),半熟期到成熟期是番茄红素合成的关键时期;黄果的番茄红素含量在各时期均显著或极显著低于其他品种。其他品种间含量在成熟期差异显著(P<0.05),在完熟期差异极显著(P<0.01),番茄红素含量最高的是樱桃红色番茄Q0523;黄果番茄品种整个发育期番茄红素含量变化不显著。Five varieties were employed to study the variances of Lycopene contents in different tomato varieties with the fruit development by determining lycopene contents of each varieties in fruit green period,half-ripe period, full-ripe period and overripe period. The results showed that. Lycopene contents in all tested varieties increased with the development of fruits. And there were significant differ ences of Lycopene contents between the half-ripe period and full-ripe period. Dvelopment period from half ripe to full ripe is the key stage for Lycopene synthesis. Lycopene content in yellow color fruit was significance lower than others at 5% or 1% level in whole fruit development period. There were significant differences of Lycopene contents among the other four varieties at 5 % level in full-ripe period and 1% level in overripe period. Lycopene contents of yellow fruit was the lowest and relative stable in the whole development periods.

关 键 词：番茄 番茄红素 发育期 品种 

分 类 号：S641.2[农业科学—蔬菜学]