套袋对2种类型红肉猕猴桃果实着色的影响  

Effect of bagging on fruit pigmentation in two types of red-fleshed kiwifruit

作　　者：李玉阔 齐秀娟[1] 林苗苗[1] 李志[1] 方金豹[1] 

机构地区：[1]中国农业科学院郑州果树研究所.中国农业科学院果树生长发育与品质控制重点开放实验室,郑州450009

出　　处：《果树学报》2016年第12期1492-1501,共10页Journal of Fruit Science

基　　金：国家自然基金(31401825);中国农业科学院科技创新工程专项经费(CAAS-ASTIP-2016-ZFRI);河南省大宗水果产业技术体系(S2014-11)

摘　　要：【目的】探讨套袋处理对2种不同类型红肉猕猴桃果实着色的影响,为解析光照对花色苷合成分子机制的影响提供依据。【方法】以不同类型的红肉猕猴桃品种‘红阳’与‘天源红’为试材并分别对其进行套袋处理,使用日本柯尼卡美能达可携式色差计CR-400对不同处理、不同时期、不同果实部位进行色差指标的测定,采用高效液相色谱法对这些样品果的花色苷含量进行半定量分析。【结果】套袋能使‘红阳’猕猴桃果实中果皮、内果皮的色度角明显降低,促进中果皮绿色变淡,内果皮红色变深。‘红阳’猕猴桃的中果皮在整个果实发育过程中始终没有检测到花色苷的存在,内果皮在花后70 d开始有花色苷的积累,随后出现交替增长的规律。在果实生长发育前期,套袋果实解袋后内果皮花色苷积累量高于一直套袋和未套袋果实。在花后100~120 d,未套袋果实内果皮花色苷积累量一直增加,至花后120 d达到最大,高于一直套袋和解袋果实。套袋能够显著降低‘天源红’果实外果皮的色度角,而对果肉（中果皮和内果皮）和果心色度角并无显著影响。一直套袋会阻碍花色苷在外果皮、果肉、果心中的积累。套袋果实解袋后外果皮、果肉、果心花色苷的积累量明显升高,在花后110 d达到最大。【结论】套袋果实解袋能够促进‘红阳’猕猴桃果实内果皮更多地积累花色苷,甚至高于非套袋果实,可以促进内果皮更好地着色。一直套袋能够促进‘红阳’内果皮着色,但促进强度不如前者。套袋处理对‘天源红’果实的影响主要集中在外果皮,果肉次之,对果心的影响较小。套袋果实解袋能够促进‘天源红’猕猴桃果实外果皮、果肉更多地积累花色苷,甚至高于非套袋果实,可以促进外果皮和果肉更好地着色。一直套袋阻碍‘天源红’果实花色苷的合成积累,影响着色。【Objective】The study explored the effect of bagging on fruit pigmentation in two different types of red-fleshed kiwifruit in order to provide evidence for the impacts of illumination on anthocyanin synthesis.【Methods】Two different types of red-fleshed kiwifruit‘Hongyang＇and‘Tianyuanhong＇were selected as materials for bagging treatments. Color parameters at different parts of fruit collected at different times were measured with a Konica Minolta portable color meter CR-400. These parameters included L value representing light intensity, a value, the indicator of redness and greenness, b value, the yellowblue indicator, h value, the color ratio, and h＊value, the hue angle. High-performance liquid chromatography（HPLC） was also used for semi-quantitative analysis of pigments in fruit from different treatments.【Results】The a values in different treatments and different parts of‘Hongyang＇fruit displayed a rising trend while b values were always positive and tended to increased from 30 days after full bloom（DAFB） to50 DAFB. The h and a values had a consistent change pattern, and the hue angle of the outer pericarp and the inner pericarp of‘Hongyang＇was significantly decreased by bagging treatments, which promoted the degreening of the outer pericarp and the reddening of the inner pericarp. The a, b and h values and hue angle were significantly different between different parts. The a value of the inner pericarp in different treatments and different stages had no significant difference after 70 DAFB. The b value of the inner pericarp in different treatments had no significant difference, while it was significantly different among different stages. The h value of the inner pericarp in different treatments and different stages had significant difference after 70 DAFB. The hue angle of the inner pericarp in different treatments had no significant difference, but was significantly different among stages. Anthocyanins could not be detected in the outer pericarp of‘Hongyang＇throughout

关 键 词：红肉猕猴桃 套袋 花色苷 果实着色 

分 类 号：S663.4[农业科学—果树学]