菠萝果实不同发育阶段色泽和色素的变化  

Changes of Color and Pigments in Pineapple Fruit Flesh at Different developmental phase

作　　者：杨祥燕[1,2] 蔡元保[1] 李绍鹏[2] 孙光明[3] 

机构地区：[1]中国热带农业科学院南亚热带作物研究所,广东湛江524091 [2]海南大学园艺园林学院,海南儋州571737 [3]海南大学农学院,海口570228

出　　处：《热带作物学报》2009年第5期579-583,共5页Chinese Journal of Tropical Crops

基　　金：农业部"948"项目[No.2006-G34(A)];农业部行业科技项目(No.nyhyzx07-030)资助

摘　　要：对2个菠萝品种(卡因种和巴厘种)果实不同发育阶段的果肉色泽和色素含量进行分析。结果表明:随着果实的成熟,果肉颜色逐渐向橙色转变;叶绿素总量从果实膨大期增加到加工成熟期的最大值,之后急剧下降;类胡萝卜素、花青苷和类黄酮的含量从果实膨大期到完熟期都逐渐增加。叶绿素含量与类胡萝卜素、花青苷及类黄酮无显著相关;类黄酮含量与类胡萝卜素显著正相关,与花青苷极显著正相关;h*值与叶绿素含量无显著相关,与类胡萝卜素、花青苷和类黄酮含量极显著负相关。a*值、b*值与类胡萝卜素、花青苷和类黄酮含量显著或极显著正相关。2个品种间类胡萝卜素和类黄酮含量差异显著,花青苷含量差异不显著。Two pineapple cultivars, Cayenne and Bali, at different developmental phase were determined in terms of color and pigment content of pineapple flesh. The flesh color was changed gradually to orange with the ripening of the fruit. The chlorophyll content in the flesh of two pineapple cuhivars increased gradually from the fruit enlargement stage, came to the peak at the processing ripening stage, and then decreased quickly thereafter. The content of carotenoid, anthocyanin and flavonoid in the flesh were increased gradually from the fruit enlargement stage to the fully ripening stage. The chlorophyll was not significantly correlated with the carotenoid, anthocyanin and flavonoid. The flavonoid was positively significantly correlated with the carotenoid and positively highly significantly with the anthocyanin. The h^＊ value showed a very significant negative correlation with the carotenoid, anthocyanin and flavonoid, but no significant correlation with the chlorophyll. The a^＊ and b^＊ values were positively significantly correlated with or highly significantly with the carotenoid, anthocyanin and flavonoid. The two pineapple eultivars were significantly different in carotenoid and flavonoid but not in anthocyanin.

关 键 词：菠萝 色泽 叶绿素 类胡萝卜素 花青苷 类黄酮 

分 类 号：S668.3[农业科学—果树学]