无籽西瓜果实不同部位维生素C和番茄红素含量测定

Vitamin C and Lycopene Contents in Different Parts of Seedless Watermelon Fruit

为了研究西瓜不同部位维生素C、番茄红素含量,对6个红瓤和1个黄瓤无籽西瓜品种果实不同部位总维生素C(TAA)、还原型维生素C(AA)、氧化型维生素C(DHAA)和番茄红素含量进行测定,并检测红瓤无籽西瓜整瓜贮藏2个月后各成分损失率。结果表明,不同无籽西瓜品种之间果实TAA、AA和DHAA及番茄红素含量差异显著;果实不同部位TAA、AA和DHAA及番茄红素含量也有很大差异,中间部位均大于近皮部。TAA、DHAA和番茄红素含量相关性达到极显著水平,AA和DHAA含量相关性达到显著水平。室温下整瓜贮藏2个月后果实不同部位TAA、AA、DHAA和番茄红素含量损失率为20%～50%。

To investigate Vitamin C and lycopene contents in different parts of watermelons fruit,7 triploid seedless watermelon cuhivars, including 6 red and 1 yellow flesh, were sampled to determine their total ascorbic acid （TAA）, ascorbic acid （AA）, dehydroaseorbic acid （DHAA） and lycopene contents. TAA, AA, DHAA and lycopene contents of 3 uncut red flesh seedless watermelon cuhivars were measured after storage at room temperature for 2 months. The results showed that TAA, AA, DHAA and lycopene contents significantly differ among cultivars and at different parts of watermelon fruits. TAA, AA, DHAA and lycopene contents in heart portion were higher than those of near find. The correlation between TAA, DHAA and lycopene contents was significant （P〈0.01） ;the correlation between AA and DHAA contents was significant at P〈0.05 level. The losses of TAA, AA, DHAA and lycopene contents were different among uncut seedless watermelons after 2 month storage at room temperature, and the losses were 20%-50%.