橄榄果实成熟和贮藏期间果皮色素的变化  

Changes in pericarp pigment of Chinese olive fruit during ripening and storage

作　　者：林河通[1] 陈绍军[1] 洪启征[1] 傅虬声[1] 

机构地区：[1]福建农林大学食品科技学院,福建福州350002

出　　处：《福建农林大学学报（自然科学版）》2002年第3期397-400,共4页Journal of Fujian Agriculture and Forestry University:Natural Science Edition

基　　金：福建省自然科学基金资助项目 (C940 15 )

摘　　要：研究了檀香橄榄果实在成熟和贮藏期间果皮色素的变化以及贮藏温度对果皮色素变化的影响 .结果表明 :随着果实的成熟 ,叶绿素含量逐渐降低 ,而类胡萝卜素含量缓慢提高 ;果实贮藏期间 ,果皮叶绿素 (包括叶绿素 a和叶绿素 b)含量逐渐降低 ,而类胡萝卜素含量缓慢提高 ,叶绿素 b的降解速度比叶绿素 a快 ,所以叶绿素 a/叶绿素 b的比率上升 ;低温贮藏可抑制叶绿素的降解和类胡萝卜素的形成 ,长时间保持果实鲜绿色 。A study on pericarp pigment changes of Chinese olive [ Canarium album (Lour.)Raeusch cv. Tanxiang] fruit during ripening and storage at (20±1) ℃ and effects of storage temperature (2,6,10 ℃) on pericarp pigment changes were conducted. The results were as follows: chlorophyll content decreased but carotenoid content increased gradually during fruit ripening. During fruit storage, pericarp chlorophyll(including chlorophyll a and chlorophyll b) content decreased but carotenoid content increased gradually, and the ratio of chlorophyll a to chlorpohyll b went up because decomposition rate of chlorophyll b was faster than that of chlorophyll a.Low temperature storage could inhibit chlorophyll decomposition and carotenoid formation, maintain fruit vivid green for a long time, enhance the commodity value and external quality of Chinese olive fruit.

关 键 词：橄榄 果实 成熟 贮藏 果皮 色素 

分 类 号：S667.5[农业科学—果树学]