红肉桃果实发育过程中色素和糖酸含量的变化Study on the changes of contents of pigments, sugar and acid of Blood-flesh peach cultivar during fruit development
章秋平;李疆;王力荣;朱更瑞;方伟超;曹珂;陈昌文;冯义彬;
摘要(Abstract):
以红肉、白肉和黄肉3种不同果肉颜色的12份桃品种为材料分析成熟时果肉中花色苷的含量变化,结果表明,红肉桃与白肉、黄肉品种间花色苷含量差异显著,且红肉桃品种间的花色苷含量差异也很大。利用3个不同果肉颜色的桃品种进一步研究果实发育过程中色素及其相关物质的变化,结果表明,红肉桃品种天津水蜜在盛花后25d果肉中花色苷含量较高,而后逐渐减少;直至进入盛花后45d才缓慢回升,并在果实发育后期(盛花后86d)含量迅速增加;与此对应,该品种果皮在幼果期(盛花后35~45d)和果实发育后期(盛花后86d)2次出现红色,但果肉直到盛花后86d才明显变红;在整个果实发育过程中,天津水蜜果肉其它内含物的变化与白肉桃品种豫白和黄肉桃品种NJC83相似:叶绿素含量逐渐减少;类胡萝卜素和可溶性糖不断增加;可滴定酸前期上下波动变化,但近成熟时天津水蜜的可滴定酸显著高于其它2个品种。
关键词(KeyWords): 红肉桃;果肉颜色;花色苷;动态变化;果实发育过程
基金项目(Foundation): 国家863项目(2006AA100108);; 国家科技支撑项目(2006BAD13B06);; 国家科技基础条件平台(2006KDA21002-17)
作者(Author): 章秋平;李疆;王力荣;朱更瑞;方伟超;曹珂;陈昌文;冯义彬;
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