果蔬采后色素物质代谢调控研究进展  

Advances in Regulation of Pigment Metabolism in Postharvest Fruits and Vegetables

作　　者：袁梓洢 尹保凤[1] 邓丽莉[1,2] 曾凯芳[1,2] 

机构地区：[1]西南大学食品科学学院,重庆400715 [2]重庆市特色食品工程技术研究中心,重庆400715

出　　处：《食品科学》2016年第17期236-244,共9页Food Science

基　　金：国家自然科学基金青年科学基金项目(31401540);重庆市博士后科研项目特别资助项目(Xm2014106);"十二五"国家科技支撑计划项目(2015BAD16B07)

摘　　要：色泽是果蔬采后主要的感官品质之一,它是消费者判断果蔬成熟度、新鲜度、商品可接受度及营养价值的重要参数。决定果蔬采后色泽的主要色素有叶绿素、类胡萝卜素和花色苷,它们的代谢使果蔬呈现红、橙、黄、绿、蓝、紫等多种颜色。果蔬采后常发生的褪绿、褐变、黄化和白化等转色现象,也与果蔬色素代谢过程密切相关。研究果蔬采后色素代谢及其调控具有重要意义。本文综述了物理因子、化学因子和生物技术等在调控果蔬采后色素代谢方面的作用和机理,旨在为采后果蔬色泽的有效调控提供一定的理论参考。Color is one of the main sensory qualities of fruits and vegetables, and it is also a crucial parameter for consumers to judge the maturity, freshness, commercial acceptability and nutritional value of fruits and vegetables. Color diversity in postharvest fruits and vegetables is due to the differential accumulation of three main classes of pigments： chlorophylls, carotenoids and anthocyanins. The classical red, orange, yellow, green, blue or purple coloration of fruits and vegetables is due to the metabolism of those pigments. Besides, the color change phenomena of postharvest fruits and vegetables, such as degreening, browning, yellowing and whitening, are also closely related to the metabolism of pigments. Hence, it is important to understand pigment metabolism and its regulation in postharvest fruits and vegetables. This paper summarizes the effects of physical factors, chemical factors and biotechnology on the coloration of postharvest fruits and vegetables, and the underlying mechanisms are also reviewed in this paper, aiming to provide theoretical references for further research on the general rule and regulation of pigment metabolism in postharvest fruits and vegetables.

关 键 词：果蔬 色素 叶绿素 类胡萝卜素 花色苷 调控 

分 类 号：S609.3[农业科学—园艺学]