DMSO处理对红肉脐橙果皮主要色素和糖含量变化的影响  

Effects of DMSO Treatment on Changes of Dominant Pigments and Sugar Concentration in Peel of Cara Cara Navel Orange

作　　者：王贵元[1] 夏仁学[2] 曾祥国[2] 吴强盛[1] 

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：《华北农学报》2008年第2期45-48,共4页Acta Agriculturae Boreali-Sinica

基　　金：长江大学博士科研启动基金(0354);科技部三峡移民科技开发专项资助项目(2004EP090018)

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,研究了处理对果皮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:着色前DMSO处理不影响果皮叶绿素和类胡萝卜素含量的变化趋势,但处理加快了果皮叶绿素的降解,延缓了成熟期类胡萝卜素含量的上升;处理基本不改变果皮葡萄糖、果糖、蔗糖和总糖含量的变化趋势,但处理加快了果皮葡萄糖、果糖和总糖含量的上升,极显著降低了果皮蔗糖含量;处理和对照果皮的叶绿素与类胡萝卜素含量均呈负相关但未达到显著水平,与葡萄糖、果糖和总糖均呈极显著负相关,与蔗糖含量呈正相关但未达到显著水平。Effects of DMSO treatment before fruit coloring on changes of dominant pigments and sugar concentration in peel of Cara Cara Navel Orange were studied, and the correlation among the indexes after treating were analyzed. The results showed that DMSO treatment didn＇t affect the changing trends of chlorophyll and carotenoid, but accelerated the degression of chlorophyll and delayed the ascending of carotenoid during fruit maturation. DMSO treatment didn＇t change the changing trends of glucose, fructose, sucrose and total sugar concentration, but accelerated the rising of glucose, fructose and total sugar concentration and decreased sucrose concentration very significantly in peel. The chlorophyll concentration of peel both DMSO treatment and control was negative correlation to carotenoid but didn＇t reach significant level, was very significantly negative correlation to glucose, fructose and total sugar concentration, and was positive correlation to sucrose concentration but didn＇t reach significant level.

关 键 词：红肉脐橙 叶绿素 类胡萝卜素 葡萄糖 果糖 蔗糖 总糖 

分 类 号：S666.4[农业科学—果树学]