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当前位置: 首页 > 文章 > 梨嫩叶花青甙含量与果肉脆、软相关性研究 园艺学报 1988 (3) 160-164
Position: Home > Articles > STUDIES ON THE CORRELATION BETWEEN THE ANTHOCYANIN CONTENT IN THE YOUNG SHOOT LEAVES AND THE TEXTURE OF FRUIT FLESH OF PEAR CULTIVARS Acta Horticulturae Sinica 1988 (3) 160-164

梨嫩叶花青甙含量与果肉脆、软相关性研究

作  者：
陈欣业;米文广;方成泉
单  位：
中国农业科学院果树研究所
摘  要：
本文分析了我国主要栽培的分属于秋子梨、白梨、砂梨、西洋梨的191个品种新梢嫩叶花青甙含量,观察了它们新梢嫩叶的颜色,测定了果肉硬度。结果看出,果肉硬度与新梢嫩叶花青或含量有极显著的正相关。叶片颜色从绿色→浅红色→鲜红色→深红色与花青甙含量从少到多有密切的相关,从而推测控制梨新梢嫩叶颜色与果肉脆、软的基因是连锁基因,也即新梢嫩叶红色与脆肉连锁,嫩叶绿色与软肉或面肉连锁。
译  名：
STUDIES ON THE CORRELATION BETWEEN THE ANTHOCYANIN CONTENT IN THE YOUNG SHOOT LEAVES AND THE TEXTURE OF FRUIT FLESH OF PEAR CULTIVARS
作  者：
Chen Xinye, Mi Wenguan, Fang Chengquan ( Research Institute of Pomology, Chinese Academy of Agricultural Sciences )
摘  要：
The anthocyanin content in the young shoot leaves of 191 pear cult-ivars belonging respectively to Pyrus ussuriensis Maxim., P. bretschneideri Rehd., P. pyrifolia Nakai and P. communis L. was analysed and their color recorded visually. These were correlated with the results of mea-surement of the texture of the fruit flesh. The results showed that there was a marked positive correlation be-tween flesh hardiness and the anthocyanin content in the young shoot leaves. With increasing anthocyanin content in the young shoot leaves, the color of the leaf changed from green to pale red to bright red to d-ark red. It was proposed that the red color of the young shoot leaves seemed to be linked with crisp fruit flesh while green color with soft or mealy flesh.

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