猕猴桃果实发育期主要生理指标变化规律及与果肉颜色的相关性  

Correlation between change of main physiological indexes and fruit color during kiwifruit fruit development period

作　　者：涂美艳[1,2] 廖明安[2] 陈栋[1] 徐子鸿 李靖[1] 孙淑霞[1] 王玲利 宋海岩[1,2] 刘春阳 江国良[1] TU Mei-yan;LIAO Ming-an;CHEN Dong;XU Zi-hong;LI Jing;SUN Shu-xia;WANG Ling-li;SONG Hai-yan;LIU Chun-yang;JIANG Guo-liang(Horticulture Research Institute of Sichuan Academy of Agricultural Sciences,Key Laboratory of Horticultural Crop Biology and Germplasm Creation in Southwestern China of the Ministry of Agriculture and Rural Affairs,Chengdu 610066,China;College of Horticulture,Sichuan Agricultural University,Chengdu 611130,China;Fruit Tea Station of Dazhou Agricultural and Rural Bureau,Dazhou,Sichuan 635000,China)

机构地区：[1]四川省农业科学院园艺研究所/农业农村部西南地区园艺作物生物学与种质创制重点实验室,成都610066 [2]四川农业大学园艺学院,成都611130 [3]达州市农业农村局果茶站,四川达州635000

出　　处：《西南农业学报》2022年第9期2144-2153,共10页Southwest China Journal of Agricultural Sciences

基　　金：国家现代农业产业技术体系猕猴桃成都综合试验站(CARS-026);四川省科技支撑计划(2020JDTD0032,2021YFYZ0023);四川水果创新团队岗位专家经费(30108-12-000005);成都市科技计划(2020-YF09-00096-SN)。

摘　　要：【目的】探讨猕猴桃果肉颜色差异的生理机制,为猕猴桃果肉颜色定向育种提供参考。【方法】以四川省6个猕猴桃主栽品种为试材,选择果实发育代表性时期采样,测试果实可溶性固形物、干物质、总酸、Vc、可溶性蛋白、可溶性淀粉、总酚、类黄酮和主要色素含量,以及ABTS自由基清除率、DPPH自由基清除率、羟自由基清除率,研究各主要生理指标变化规律及与果肉颜色的相关性。【结果】不同品种果实发育期主要生理指标变化规律基本趋于一致。‘红实2号’和‘金实1号’整个果实发育期保持着较高总酚、Vc和总酸含量,且在DPPH、ABTS以及羟基自由基清除能力上显著高于其他4个品种。果实采收前期,‘红阳’干物质含量明显高于其他5个品种且酸含量最低,‘翠玉’的可溶性蛋白含量最高。各相关生理指标与色素含量的相关性分析结果显示,类黄酮含量与各品种果实色素含量呈显著或极显著正相关,羟自由基清除率、Vc含量以及可滴定酸含量与多个品种果实色素含量呈显著或极显著负相关,DPPH、ABTS自由基清除率以及干物质、可溶性固形物、可溶性淀粉、可溶性蛋白含量与各品种果肉色素含量相关性不一致。【结论】猕猴桃果肉呈色差异与部分生理指标存在明显相关性,选育时可通过父母本果肉颜色相关生理指标测试,选择与目标性状相匹配的亲本配置组合。【Objective】The present paper aimed to explore the physiological mechanism of kiwifruit pulp color difference,so as to provide a reference for kiwifruit pulp color directional breeding.【Method】Six main kiwifruit varieties in Sichuan province were used as tested materials,the representative periods of fruit development were selected,and the contents of soluble solids,dry matter,total acid,Vc,soluble protein,soluble starch,total phenols,flavonoids and main pigments,as well as the scavenging rates of ABTS free radical,DPPH free radical and hydroxyl free radical were tested,meanwhile the changes of main physiological indexes and their correlation with pulp color were studied.【Result】The changes of main physiological indexes of different varieties in fruit development period basically tended to be the same,‘Hongshi 2’and‘Jinshi 1’maintained high contents of total phenol,Vc and total acid during the whole fruit development period and were significantly higher than the other four varieties in DPPH,ABTS and hydroxyl radical scavenging capacity.In the early stage of fruit harvest,the dry matter content of‘Hongyang’was significantly higher than that of the other five varieties,the acid content was the lowest,and the soluble protein content of‘Cuiyu’was the highest.It was shown in the results of the analysis on the correlation between physiological index and pigment content that the flavonoid content was significantly or extremely significantly positively-correlated with the pigment content in kiwifruits of different varieties,the hydroxyl radical scavenging rate,vitamin C content and titratable acid content were significantly or extremely significantly negatively-correlated with the pigment content in kiwifruits of several varieties,and the scavenging rates of DPPH and ABTS free radicals,as well as the contents of dry matter,total soluble solid,soluble starch and soluble protein were not consistently correlated with the pigment content in kiwifruits of different varieties.【Conclusion】There is

关 键 词：猕猴桃 果实发育期 品质 抗氧化活性 果肉颜色 相关性 

分 类 号：S663.4[农业科学—果树学]