红肉脐橙果实发育过程中番茄红素、β-胡萝卜素、糖、GA、ABA含量的变化

Changes in the Contents of Lycopene, Beta-carotene, Sugar and Endogenous GA and ABA in Flesh during the Fruit Development of ‘Cara Cara’Orange

研究了红肉脐橙果实发育过程中番茄红素、β-胡萝卜素、糖分及内源GA和ABA含量的变化,结果表明:番茄红素和β-胡萝卜素含量均于果实膨大期迅速积累,且于果实着色期(11月12日)达到最大值,成熟时有一定程度的下降;蔗糖含量于果实着色前迅速增长,果实成熟期缓慢积累,葡萄糖和果糖于果实着色前缓慢积累,成熟期迅速积累;GA含量在果实膨大期迅速下降,并于果实转色前(10月10日)下降到最低值,以后维持较低水平;ABA含量经过2次迅速上升于果实转色前(10月10日)达到最大,进入着色期,ABA含量迅速下降。

The changes in contents of lycopene, beta-carotene, sugar and endogenous GA and ABA during the fruit development of‘Cara Cara’orange were studied. The results showed that contents of lycopene and beta-carotene in the flesh of Cara Cara accumulated rapidly during fruit expanding period and reached maximum at fruit coloring period(November,12) and both falled a little during fruit maturation.The content of sucrose increased rapidly before fruit coloring and accumulated slowly during fruit maturation. The contents of glucose and fructose accumulated slowly before fruit coloring and increased rapidly during fruit maturation. The content of GA decreased rapidly during fruit expanding period and decreased minimum before fruit coloring(October,10), after that maintained a lower level. The content of ABA reached maximum before fruit coloring through two rapidly accumulated courses, and decreased rapidly during fruit coloring and maintained a high level during fruit maturation.