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| 不同颜色果袋对李果实着色及花色素苷合成的影响因素分析 | |
| 引用本文： | 张学英,张上隆,叶正文,骆军,李世诚.不同颜色果袋对李果实着色及花色素苷合成的影响因素分析[J].果树学报,2007,24(5):605-610. |
| 作者姓名： | 张学英 张上隆 叶正文 骆军 李世诚 |
| 作者单位： | 1. 浙江大学园艺系,杭州,310029;上海农业科学院作物林果研究所,201106 2. 浙江大学园艺系,杭州,310029 3. 上海农业科学院作物林果研究所,201106 4. 上海市设施园艺重点实验室,201106 |
| 摘 要： | 以大石早生李为试材,研究了不同颜色的果袋对李(Prunus salicina Lindl.)果实外观色泽、花色素苷含量的影响,并探讨了果实中糖酸含量、PAL(苯丙氨酸氨解酶)和UFGT(类黄酮葡糖苷转移酶)酶活性与花色素苷合成的关系。结果表明,果袋的透光率与果皮外观色泽有密切关系,透光率越高,a*越大,果皮颜色越红。白色果袋与对照、红袋与黄袋果实外观无显著差异,白袋与红袋,黑袋(完全不透光)与黄袋,红袋与黄袋处理之间的果实外观色泽存在显著差异。果实成熟时果皮中花色素苷含量与纸袋的透光率呈正比,波长580nm以上橙、红光的透光率与果皮中花色素苷含量相关系数r>0.99。在不同颜色果袋影响果实成熟时果皮的糖酸积累方面:不同颜色果袋对果肉中糖酸含量无显著影响,果皮的糖含量与花色素苷含量亦无显著相关性,但成熟时果皮中酸含量与花色素苷含量呈显著正相关(r=0.9815*)。不同颜色果袋影响PAL、UFGT酶活性,果实成熟时不同果袋PAL酶活性与花色素苷含量相关性显著(r=0.9613*),UFGT酶活性与花色素苷含量相关性显著(r=0.9365*)。 |
| 关 键 词： | 李 套袋遮光 色泽 花色素苷 酶活性 |
| 文章编号： | 1009-9980（2007）05-605-06 |
| 修稿时间： | 2007-04-18 |
Influences of bagging on pigmentation development of plum and analysis of factors related with anthocyanin synthesis |
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| ZHANG Xue-ying,ZHANG Shang-long,YE Zheng-wen,LUO Jun,LI Shi-cheng.Influences of bagging on pigmentation development of plum and analysis of factors related with anthocyanin synthesis[J].Journal of Fruit Science,2007,24(5):605-610. | |
| Authors: | ZHANG Xue-ying ZHANG Shang-long YE Zheng-wen LUO Jun LI Shi-cheng |
| Institution: | Department of Horticulture, Zhejiang University, Hangzhou, Zhejiang 310029 China; 2Crop, Forestry and Fruit Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai 201106 China; 3Shanghai Key Lob of Protected Horticulture Techniques, Shanghai 201106 China |
| Abstract: | Experiment was conducted with Dashizaosheng plum cultivar (Prunus salicina Lindl.) to probe the effects of different color bags on pigmentation and anthocyanin content. Factors related with anthocyanin synthesis including total sugar, organic acid, enzyme activities of PAL (phenylalanine ammonia-Iyase) and UFGT (UDP-glucose:anthocyanidin 3-O-glucosyltransferase) were analyzed. The results showed that: significant correlation was found between light transmission percentage of bags and fruit pigmentation; and the higher light-transmitted was the bag, the deeper red was fruit peel and the higher a* value. Except for white bag, bagging with other color bags brought significant effects on fruit pigmentation as compared to control (non-bagged), though no different effects found between using red bag and yellow bag. The most significant effect of bagging on fruit pigmentation was found when using black bag (no light transmitted). Anthocyanin content in peels of mature fruit was positively relevant to light intensity, especially when wavelength longer than 580 nm(r>0.99*). Sugar and organic acid content in fruit flesh were not affected by bagging, while the organic acid content in peel, not the sugar content in peel of mature fruit was positively relevant to anthocyanin content(r=0.981 5*). Moreover, the activities of PAL and UFGT were also positively relevant to anthocyanin content, with a 0.961 3* and 0.936 5* correlation coefficient respectively. |
| Keywords: | Plum Bagging Pigmentation Anthocyanin Synthesis |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ | |