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当前位置: 首页 > 文章 > 宫内伊予柑果实发育期间色泽和色素的变化 园艺学报 2006,33 (3) 461-465
Position: Home > Articles > Developmental Changes in External Color,Pigment Content and Composition in Citrus iyo Fruit Acta Horticulturae Sinica 2006,33 (3) 461-465

宫内伊予柑果实发育期间色泽和色素的变化

作  者：
王伟杰;徐建国;徐昌杰
单  位：
浙江大学园艺系;江省柑桔研究所
关键词：
柑;果实色泽;类胡萝卜素;色素
摘  要：
以宫内伊予柑为试材,对果实发育期间色泽、色素种类及含量,尤其是类胡萝卜素组分进行了研究。结果表明,幼果中高含量的叶绿素使果实呈现青绿色,采前8周起类胡萝卜素开始积累,采前4周起随叶绿素含量下降黄色得以显现。果实类胡萝卜素主要存在于果皮中,成熟果实果皮类胡萝卜素含量达囊瓣的16·62倍,总量占整果的83·62%。用高效液相色谱—二极管阵列检测(HPLC-PDAD)技术,对采前12周至采收期的果皮类胡萝卜素组成进行了分析,共分离出类胡萝卜素组分23种,其中7种得到鉴定。在采收期果皮中,已鉴定的类胡萝卜素中以β-隐黄质和玉米黄素较丰富,占总类胡萝卜素的8·00%和6·78%;β-胡萝卜素不足总类胡萝卜素的1%,没有检测出α-胡萝卜素和番茄红素。果实成熟过程中β-隐黄质及玉米黄素含量上升,并伴随α-胡萝卜素、叶黄质和β-胡萝卜素含量下降,暗示类胡萝卜素的β主链合成能力和β环羟化活性急剧增强,与此同时,阿朴类胡萝卜素的出现则表明类胡萝卜素的裂解能力随果实成熟而上升。
译  名：
Developmental Changes in External Color,Pigment Content and Composition in Citrus iyo Fruit
作  者：
Wang Weijie~1, Xu Jianguo~2, and Xu Changjie~ 1 ( ~1Department of Horticulture, The State Agriculture Ministry Laboratory of Horticultural Plant Growth, Development & Biotechnology, Zhejiang University, Hangzhou, Zhejiang 310029,China; ~2Zhejiang Citrus Research Institute, Taizhou, Zhejiang 318020,China)
关键词：
Citrus iyo;External fruit color;Carotenoids; Pigments
摘  要：
Developmental changes in the content and composition of pigments, especially carotenoids, in Citrus iyo Hort. ex Tanaka cv. Miyauchi fruit and their correlations with fruit coloration were studied. High content of chlorophylls in young fruit was responsible for its green color. Intensive increase in content of carotenoids and rapid loss of chlorophylls commenced at 8 and 4 weeks before harvest respectively, and both changes contributed to yellow color development in ripening fruit. 83.62% of total fruit carotenoids was found located in the peel, where carotenoid content was 16.62 times as high as that in the pulp. Composition of carotenoids in the peel within 12 weeks before fruit harvest was analyzed using high performance liquid chromatography-photodiode array detection (HPLC-PDAD). 23 carotenoids were separated and 7 of them were identified. Among identified carotenoids, β-cryptoxanthin and zeaxanthin were relatively abundant and accounted for 8.00% and 6.78% of total carotenoids respectively; β-carotene was less than 1% of total while α-carotene and lycopene were undetectable. The increase in content of β-cryptoxanthin and zeaxanthin was accompanied by the decrease in content of lutein, α-carotene and β-carotene during late fruit development, indicating that carotenoid β pathway and β-ring hydroxylation activities were enhanced. Meanwhile, the appearance and accumulation of apo-carotenoids suggested an increase in carotenoid cleavage activities as the fruit ripened.

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