温度对李果实采后花色素苷合成的影响

Effects of Temperature on Anthocyanin Synthesis of Postharvest Plum Fruit

研究了不同温度下‘大石早生’和‘紫琥珀’两个李品种果实采后色素形成及相关指标的变化.结果表明,两个李品种采后果面颜色变化与温度密切有关.果实处于0℃下,花色素苷含量增加缓慢,20℃下增加迅速.大石早生果皮中花青苷-3-葡萄糖苷含量在采后10 d中一直呈增加趋势,花青苷-3-芸香糖苷含量在前6 d增加迅速,8 d达高峰,而后下降.紫琥珀果皮中以花青苷-3-葡萄糖苷为主,在20℃条件下4～8 d为迅速增加期,8 d后略下降,而花青苷-3-芸香糖苷含量低且变幅小.在0℃时,果肉中糖、酸及pH值变化不大;而20℃下果肉中酸含量明显下降,pH值上升,总糖含量明显下降.这些变化与花青苷合成有一定关系.

The paper describes the effects of different temperatures on anthocyanin synthesis and physiological changes in postharvest fruit of Prunus salicina Lindl. ＇ Dashi Zaosheng＇ and ＇ Black Ambar＇. The results showed that anthocyanin synthesis of postharvest plum fruit was closely correlated with temperature. At 0℃, anthocyanin synthesis slowly increased as compared to rapid increase at 20℃. Cyanin-3-glucoside content increased within 10 days while cyanin-3-rutinside decreased at 8＇h day in Dashi Zaosheng peels. Both anthocyanins increased within 8 days, especially cyanin-3-glucoside, but decreased after eight days in Black Ambar peels at 20℃. No significance was observed in sugar and malic acid contents and pH changes at 0℃. However, at 20℃, malic acid and sugars contents especially fructose and sorbitol were significantly decreased as compared to increasing of pH. Those changes were related to anthocyanin synthesis.