苹果果肉颜色及褐变多样性研究  

The Pulp Color and Browning Diversity in Apple

作　　者：杨巍[1] 赵锁成[1] 和阳 张素敏[1] 伊凯[1] 刘志[1] 徐贵轩[1] 董文轩[2] 温雨彬 

机构地区：[1]辽宁省果树科学研究所,辽宁熊岳115009 [2]沈阳农业大学园艺学院,沈阳110866 [3]吉林省舒兰市法特农业技术推广站,吉林舒兰132619

出　　处：《园艺学报》2010年第11期1729-1734,共6页Acta Horticulturae Sinica

基　　金：辽宁省自然科学基金项目(20092020)

摘　　要：为了评价苹果品种在果实鲜切后果肉颜色变化及褐变程度,寻找抗褐变品种,选用40个品种的果实进行了果肉颜色和褐变多样性的研究,并进行差异显著性和聚类分析。结果表明:苹果果肉颜色可分为黄、白、绿3种;初始色泽为黄色的切分1h后大部分变为黄褐色;初始色泽为绿色和白色的,切分1h后一般呈灰褐色,也有的呈黄褐色;苹果果实切分后褐变现象普遍发生,表型多样,品种间差异较大,而且成熟期越晚褐变渐轻。苹果品种华红、华冠是优良的抗褐变种质资源。In order to evaluate the pulp color and browning degrees about apple cultivars after the fresh-cut fruit treatment and look for the anti-browning resources,40 apple cultivars were employed to carry out the research in the pulp color and browning diversity and then the significant and cluster analyses were carried out.The results showed that the main types of apple pulp color are yellow,white and green.One hour later after the fresh-cut fruit treatment,the yellow pulp turned into yellow-brown,the green and white pulp became grey-brown mostly or turned into yellow-brown.The pulp browning phenomenon in apple cultivars occurred widely with the phenotypic diversity.Among the cultivars there were obviously differences in the pulp browning degree,especially for the cultivars with different ripened stage,in which the later the mature stage was,the less the browning was＇.Huahong＇and＇Huaguan＇were the much better anti-browning cultivars.

关 键 词：苹果 品种 果肉褐变 多样性 抗褐变 

分 类 号：S661.1[农业科学—果树学]