DMSO处理对红肉脐橙果肉主要色素和糖含量变化的影响及其相关性  

Effects of DMSO Treatment on Changes of Dominant Pigments and Sugar Concentration in Flesh of Cara Cara Navel Orange and Their Correlation

作　　者：王贵元[1] 夏仁学[2] 曾祥国[2] 吴强盛[2] 

机构地区：[1]长江大学园艺园林学院,湖北荆州434025 [2]华中农业大学园艺林学学院,湖北武汉430070

出　　处：《西北农业学报》2008年第2期165-168,共4页Acta Agriculturae Boreali-occidentalis Sinica

基　　金：长江大学博士科研启动基金(编号:0354);科技部三峡移民科技开发专项资助项目(2004EP090017)

摘　　要：以‘红肉脐橙’为试材,于果实着色前对其进行DMSO喷布处理,研究了处理对果肉主要色素和糖含量变化的影响,并对处理后各指标之间的相关性进行了分析。结果表明,DMSO处理显著降低了成熟果实的番茄红素和β-胡萝卜素含量,极显著提高了果实中果糖、蔗糖和总糖的含量,对果实的葡萄糖含量没有显著影响;处理和对照果实的果糖、蔗糖和总糖两两之间呈显著或极显著正相关,处理的β-胡萝卜素含量除与蔗糖含量呈正相关未达到显著水平外,与葡萄糖、果糖和总糖含量呈极显著或显著正相关,处理基本不改变各指标之间的相关性。Effects of DMSO treatment before fruit coloring on changes of dominant pigments and sugar concentration in fruit of Cara Cara Navel Orange were studied, and the correlation among the indexes after treating were analyzed. The results showed that DMSO treatment decreased lycopene and β-carotene concentration significantly, and increased concentration of fructose, sucrose and total sugar in fruit significantly, and had no significant effect on glucose concentration. Among fructose, sucrose and total sugar were significant or very significant positive correlation both in fruit of DMSO treatment and control. Concentration of β-carotene were significant or very significant positive correlation to glucose, fructose and total sugar except for sucrose. Treatment didn＇t change the correlation among each indexes.

关 键 词：红肉脐橙 番茄红素 Β-胡萝卜素 葡萄糖 果糖 蔗糖 总糖 

分 类 号：S666.4[农业科学—果树学]