红肉脐橙果实发育过程中主要糖含量的变化

Changes of Sugar Concentration During the Development of Cara Cara Navel Orange

以气相色谱法测定了红肉脐橙(Citrus.sinensis (L) Osbeck cv.Cara Cara)果实发育过程中果肉和果皮的葡萄糖、果糖、蔗糖和总糖的含量变化,结果显示,红肉脐橙果肉中蔗糖主要在果实着色前积累,而葡萄糖和果糖主要于果实成熟期积累,成熟时果肉中葡萄糖、果糖和蔗糖含量的比例约为1∶1∶2,表明红肉脐橙果肉以积累蔗糖为主;果皮蔗糖含量也于果实着色前迅速增加,着色期和成熟期逐渐下降,而葡萄糖和果糖于着色期以较快的速度积累,成熟期维持在稳定而较高的水平,成熟时果皮葡萄糖、果糖和蔗糖含量的比例约为2∶2∶1,表明成熟红肉脐橙果皮以积累己糖为主。

Changes of glucose,fructose,sucrose and total sugar concentration in flesh and peel of Cara Cara navel orange during its development were determined by GC(gas chromatography).The results showed that sucrose mainly accumulated before fruit coloring,glucose and fructose mainly accumulated during fruit maturation,and the proportion of glucose,fructose and sucrose in flesh was about 1∶1∶2 at fruit maturation,which indicated that flesh of Cara Cara navel orange mainly accumulated sucrose.Sucrose concentration in peel of fruit increased rapidly before fruit coloring and decreased gradually during fruit coloring and maturation,but glucose and fructose accumulated rapidly before fruit coloring and maintained higher level during fruit maturation,and the proportion of glucose,fructose and sucrose was about 2∶2∶1 at maturation in peel of fruit,which indicated that peel of Cara Cara navel orange mainly accumulated hexose.