不同颜色李果实成熟期果皮色素的变化及与糖酸含量的相关性  

Pericarp Pigment Changes and Correlations with Soluble Sugar and Titratable Acid Content in Plum Fruits with Different Colors During Maturation

作　　者：张义[1] 刘敏[1] 

机构地区：[1]长江大学园艺园林学院,湖北荆州434025

出　　处：《北方园艺》2012年第10期16-19,共4页Northern Horticulture

摘　　要：从6～8月各品种果实着色前夕开始,每隔7d采摘红色的"大红李"、青色的"萘李"和黑色的"黑宝石"3个品种的果实,测定并比较了各品种果实在成熟过程中果皮色素变化的差异及与果肉可溶性糖和可滴定酸的相关性。结果表明:在果实成熟过程中,"黑宝石"和"大红李"花青苷含量都呈现不断上升的趋势,而叶绿素含量呈略微下降趋势;"萘李"的花青苷含量极低,且变化不大,叶绿素含量则先升后降;3个品种类胡萝卜素含量均缓慢上升。"萘李"叶绿素含量和类胡萝卜素含量一直极显著或显著地高于"大红李"和"黑宝石",而花青苷则极显著或显著地低于2个品种。"黑宝石"和"大红李"花青苷含量与可溶性糖含量分别呈极显著和显著正相关,而与酸含量呈显著或极显著负相关;2个品种类胡萝卜素含量与可溶性糖含量呈显著正相关,而与酸含量间相关性表现不一致;2个品种叶绿素含量与糖、酸含量的相关性均不显著。"萘李"3种色素的含量与糖、酸含量间的相关性均不显著。说明"大红李"和"黑宝石"着色可能由花青苷含量决定,而青色的"萘李"则由类胡萝卜素和叶绿素含量决定。Fruits from cultivars ‘Dahongli’ with red,‘Naili’with green and ‘Friar’with black skin were picked every 7 days from the beginning of maturation（June to Augest）.The contents of anthocyanin,chlorophyll and carotenoid in peel and the contents of soluble sugar,titritable acid in flesh were measured,then the difference of pigment changes among different colour cultivar fruits and correlation with soluble sugar and titratable acid contents in flesh during maturation were compared.The results showed that during maturation,for ＇Friar＇ and ＇Dahongli＇the contents of anthocyanin and chlorophyll showed the trend of constant rise and slightly drop respectively,but for ‘Nali’ were respectively very low and little change,and rise first then down.The carotenoid contents were slowly rising among three cultivars.The chlorophyll and carotenoid contents in ‘Naili’ were always significant or most significant higher than in the other two cultivars,but the anthocyanin content was significant or most significant lower than in them.For ＇Dahongli＇and ＇Friar＇,anthocyanin content and soluble sugar content showed a significant and positive correlation,and titritable acid content was significant or very significant negative correlation;carotenoid content and soluble sugar content was a significant positive correlation,and the correlation between that and acid content showed not consistent;chlorophyll content and sugar or acid content no significant correlations were observed.For ‘Naili’,each kind of pigment content and sugar or acid content showed not significant correlation.These suggested that the fruit color for cultivars ＇Dahongli＇and ＇Friar＇may be determined by the concentration of anthocyanin,but for＇Nali＇by carotenoid and chlorophyll concentrations.

关 键 词：李 果皮色素 花青苷 叶绿素 类胡萝卜素 可溶性糖 可滴定酸 

分 类 号：S662.3[农业科学—果树学]