光对红肉桃果肉红色形成的影响  

Effects of Sunlight on Red Color Formation in the Flesh of Red-Fleshed Peach(Prunus persica L.)

作　　者：柳蕴芬[1] 刘莉[1] 段艳欣[1] 樊莲梅[1] 刘更森[1] 刘成连[1] 原永兵[1] 

机构地区：[1]青岛农业大学青岛市现代农业质量与安全工程重点实验室,山东青岛266109

出　　处：《中国农学通报》2010年第13期308-311,共4页Chinese Agricultural Science Bulletin

基　　金：国家973计划前期研究专项"红肉桃果实花青苷合成机理及其关键基因的分离与鉴定"(2008CB117016)

摘　　要：为探讨光照是否影响红肉桃果实果肉着色,以青岛市地方红肉桃品种"大把撸"为材料,研究了不同套袋处理对红肉桃果肉糖酸和色素尤其是花青苷含量变化的影响。结果表明:套袋明显抑制了果肉红色的形成,套袋果果实成熟时a*值为10.32,仅为不套袋果的19.4%;但如果套袋果实在采收前15天摘袋,则见光后的果实果肉花青苷合成能力迅速恢复,采收时花青苷含量达到248.85nmol/g,比不套袋果还高27.88%。套袋也降低了红肉桃果肉可滴定酸、可溶性糖、叶绿素和类胡萝卜素含量。认为红肉桃果实果肉红色形成需要光照。Qingdao local red-fleshed peach variety ＂Dabalu＂ （Prunus persica cv Dabalu L.） was used to explore if the red color formation in the flesh of red-fleshed peach fruit needs sunlight directly. Anthocyanin content in red flesh and other fruit quality attributes were measured with bagged and exposed fruits. The results showed that the red color formation was inhibited greatly by bagging. At harvest the red color index a＊ of bagging fruit was 10.32 which just took 19.4% of that in the fruit without bagging. The ability of anthocyanins synthesis could restore rapidly after bag-moving 15 days before harvest, and the content of anthocyanin reached to 248.85nmol/g at harvest, which was 24.88% higher than that in exposed fruits. Bagging also reduced the content of acid, sugar, carotenoid and chlorophyll. It is proposed that red color formation in the flesh of red-fleshed peach requires sunlight in some ways.

关 键 词：红肉桃 色素 果实套袋 红色形成 花青苷 

分 类 号：S662[农业科学—果树学]