柑橘采后脱绿处理及果皮色素物质代谢机理的概述  

An overview of post-harvest degreening treatment and metabolism of pigment substances in Citrus peel

作　　者：刘路 刘孝平 孙恒嵩 王爱华 黄磊 陈安均[1] LIU Lu;LIU Xiaoping;SUN Hengsong;WANG Aihua;HUANG Lei;CHEN Anjun(College of Food Science,Sichuan Agricultural University,Sichuan 625014,China)

机构地区：[1]四川农业大学食品学院,四川雅安625014

出　　处：《植物生理学报》2020年第6期1146-1154,共9页Plant Physiology Journal

基　　金：国家现代农业产业体系四川水果创新团队。

摘　　要：柑橘属果实的果皮着色与果肉的成熟不一定同步,其中部分柑橘当果肉成熟时,果皮仍然呈现为绿色,需要采后进行脱绿处理。脱绿过程中伴随着柑橘果皮色素物质的变化。本文将对柑橘采后脱绿处理以及色素物质代谢机理进行简单的概述。The coloration of the citrus fruits is not necessarily synchronized with the ripening of the flesh.Some of the citrus fruits are still green when the flesh is ripe.The process of degreening accompanied by the change of pigment content of citrus peel.This paper briefly summarized the post-harvest detachment treatment of citrus and the mechanism of pigment substance metabolism.

关 键 词：柑橘脱绿 叶绿素 类胡萝卜素 色素代谢机理 

分 类 号：S666[农业科学—果树学]