三个槟榔品种果实发育过程中可溶性糖含量变化  

Change in Content of Soluble Sugars in Three Arecanut(Areca catechu L.)Varieties During Fruit Development

作　　者：齐兰 黄丽云[1] 周焕起[1] 刘立云[1] QI Lan;HUANG Liyun;ZHOU Huanqi;LIU Liyun(Coconut Research Institute/Hainan Engineering Research Center of Arecanut Industry/Hainan Innovation Center of the Academician Team for Arecanut Yellow Leaf Disease Control,Chinese Academy of Tropical Agriculture Sciences,Wenchang,Hainan 571339,China)

机构地区：[1]中国热带农业科学院椰子研究所/海南省槟榔产业工程研究中心/槟榔黄化病综合防控院士团队创新中心,海南文昌571339

出　　处：《热带农业科学》2021年第10期34-38,共5页Chinese Journal of Tropical Agriculture

基　　金：海南省重大科技计划项目(No.ZDKJ201817);中国热带农业科学院基本科研业务费专项(No.1630152017013);物种资源保护项目(No.2021NWB048)。

摘　　要：对槟榔不同发育时期可溶性糖含量进行分析,为确定鲜食槟榔采收时间提供参考。以3种槟榔为试验材料,采用高效液相色谱法分析果糖、葡萄糖、蔗糖3种可溶性糖在果实不同发育时期的含量变化。结果发现,3个品种可溶性糖含量的变化趋势基本一致,均为先上升后下降的规律。海南本地种可溶性糖含量最高(21.44~50.85 mg/g),台湾种可溶性糖含量最低(13.04~30.54 mg/g),泰国种可溶性糖含量介于二者之间。海南本地种和泰国种可溶性糖含量峰值均在花后140 d,分别为50.85和44.19 mg/g,台湾种花后110 d可溶性糖含量最高,为30.54 mg/g,海南本地种槟榔可溶性糖含量明显高于台湾种。结果表明果实中的可溶性糖含量在青果期较高,随着果实成熟含量降低。The compositions and contents of soluble sugars in arecanut(Areca catechu L.)during different fruit development were analyzed in order to provide reference for determining the harvest time for fresh arecanut fruit.Three arecanut varieties were selected to determine the contents of three soluble sugars,fructose,glucose and sucrose,in arecanut at different fruit development stages by using high performance liquid chromatography(HPLC).The results showed that in three arecanut varieties the changes of soluble sugar components during fruit development are roughly the same,which increased first and then decreased.The content of soluble sugars is the highest in Hainan variety,ranging from 21.44-50.85 mg·g^(﹣1),the lowest in Taiwan variety,ranging from 13.04 to 30.54 mg·g^(﹣1),and between those of Hainan and Taiwan varieties in Thailand variety.The contents of soluble sugars in Hainan variety and Thailand variety are highest at 140 days after anthesis,which are 50.85 mg·g^(﹣1) and 44.19 mg·g^(﹣1),respectively.Taiwan variety has the highest content of soluble sugars at 110 days after anthesis,averaging 30.54 mg·g^(﹣1).The content of soluble sugars is higher in Hainan variety than in Taiwan variety.The results showed that the content of soluble sugars is higher in the green fruit,and decreased gradually during the development of fruit maturity.

关 键 词：槟榔 果实发育 可溶性糖 含量变化 

分 类 号：S792.91[农业科学—林木遗传育种]