李果实生长发育过程中糖酸和花青苷含量的变化及相关分析  

Changes of Sugar, Organic Acid and Anthocyanin Content and the Correlation Analysis in Fruit Growth and Development of Plum

作　　者：李鹏[1] 黄晓慧[1] 王克磊[1] 巫伟峰 李斌奇[1] 杨芮[1] 陈发兴[1] 

机构地区：[1]福建农林大学园艺学院亚热带果树研究所,福建福州350002

出　　处：《热带作物学报》2017年第2期269-277,共9页Chinese Journal of Tropical Crops

基　　金：基金项目 李; 桃等园艺植物优势树种调查; 选育与推广(No. KF2015054)

摘　　要：以‘黑珍珠’李为试材,测定其色泽参数及其发育过程中的糖酸种类与含量、花青苷的种类与含量,并进行花青苷含量与色泽参数的相关性分析、花青苷含量与糖酸含量的通径分析。结果表明:果实中检测到6种有机酸。苹果酸含量最高,其次是顺乌头酸、莽草酸、柠檬酸、琥珀酸和富马酸。果实中葡萄糖和果糖含量变化不大,山梨醇含量相对较低,蔗糖含量随着果实发育逐渐升高。黑珍珠李中主要有矢车菊素-3-葡萄糖苷和矢车菊素-3-芸香糖苷,果实发育前期果皮和果肉花青苷含量相差不大,而从花后(DAF)85 d开始,果皮花青苷含量急剧增加,此时色泽参数也有相应变化,但果肉花青苷含量与色差变化不大。相关性分析发现,李果皮发育过程中,花青苷含量与L*和b*成负相关,与a*成正相关,果肉花青苷含量与色泽参数相关性不大;通径分析表明,果皮中苹果酸通过其他糖酸对总花青苷的影响较大,果肉中琥珀酸对于其他5个酸起着较大的贡献,而顺乌头酸起着负作用,葡萄糖对于其他3个糖在花青苷的合成上也起着负作用。Based on ‘ Heizhenzhu＇, the color parameters, development process of sugar and organic acid type,content and kinds of anthocyanin were assayed, and the correlation analysis of anthocyanin content and color parameters, and the path analysis of sugar and organic acid were analyzed. The results showed that six kinds of organic acid were detected, and the content of malic acid was the highest, followed by cis-aconitic acid, shikimic acid, citric acid, succinic acid and fumaric acid. The content of glucose and fructose was relatively stable while that of sucrose increased gradually with fruit development. Cyaniding-3-glucoside and cyaniding-3-rutinoside were the main anthocyanin, and at the prophase of fruit development, the content of anthocyanin in peel and fresh was different. But 85 days after full bloom, the content of anthocyanin of peel increased sharply. At this time, the color parameters also had the corresponding change, but the content of anthocyanin and color parameters of the fresh did not changed. Correlation analysis showed that the content of anthocyanin was negatively correlated with L＊and b＊, and was positively correlated with a＊, and the content of anthocyanin in fresh was not correlated with the color parameters; Path analysis showed that malic acid in peel by other sugars and organic acids effects on total anthocyanin larger, succinate acid in the fresh for the other five organic acid played a greater contribution,and cis-aconitic acid played a negative role, glucose for the other three sugars in total anthocyanin synthesis also played a negative role.

关 键 词：李 有机酸 可溶性糖 色差 花青苷 通径分析 

分 类 号：S662.3[农业科学—果树学]