贡柑采收期果肉颜色变化与果实成熟度的关系研究  

Relationship between the color change of Citrus Gonggan flesh and the maturity in harvest time

作　　者：马培恰[1] 吴文[1] 王平[1] 唐小浪[1] 黄永敬[1] 

机构地区：[1]广东省农科院果树研究所,广东广州510640

出　　处：《广东农业科学》2010年第10期63-64,共2页Guangdong Agricultural Sciences

基　　金：广东省重大科技专项(2002A2080203);农业部公益性行业(农业)科研专项(nyhyzx07-023);国家柑桔产业技术体系岭南综合试验站经费(农科教发[2007]12号;14号)

摘　　要：以贡柑为试材,对5个不同采收期和成熟度果实的果肉颜色与果皮颜色的相关性以及果实品质的关系进行研究。结果表明:随着果实成熟度的增加,贡柑果肉色泽a/b值和果皮色泽a/b值的变化呈极显著正相关性(R=0.980>R0.01=0.959),表明贡柑果肉色泽变化和果皮色泽变化是一致的;贡柑果实的可溶性固形物、糖分等营养成分含量持续升高,而总酸含量逐渐被降解和减少。初步研究结果表明,贡柑果肉出现白色、黄色、红色的现象是由不同采收期成熟度和果实品质所决定的,而并非是自身遗传所致。The relationship between the color of flesh and peel,and the fruit quality were studied in the Citrus Gonggan fruit during five different harvest times and maturity.The results showed that with the enhancement of maturity degree,the color of the Gonggan flesh a/b had a significant positive correlation with the color change of the peel a/b（R=0.980R0.01=0.959）,it showed the same changing tendency.With the changes of the flesh color and the maturity degree,the content of soluble solid,sugar and other nutrient components kept increasing,respectively,the content of total acid kept decreasing because of degradation.Therefore,the different colors of Gonggan flesh,such as white,yellow and red,were determined with the maturity and the fruit quality in different harvest times,not the heredity itself.

关 键 词：贡柑 采收期 果肉颜色 成熟度 

分 类 号：S666.1[农业科学—果树学]