光照对云南红梨着色及果实品质影响的研究

Effect of Light on the Peel Coloration and Fruit Quality of Yunnan Red Pear

对红梨果实套袋处理,测定其果皮花色苷含量和着色指数、果实可溶性固形物及蔗糖含量,以探讨光照对云南红梨32号、红梨35号和云红梨1号果皮着色及果实品质的影响。结果表明,红梨32号、红梨35号和云红梨1号果皮着色指数与光照时间和光照质量有关。相同光照条件下,摘除果袋后果皮着色指数从大到小依次为云红梨1号>红梨32号>红梨35号,且着色指数与果皮花色苷含量变化趋于一致;自然光、桔黄色光和白色光是诱导果皮花色苷合成的主要色光,其中自然光对果皮着色影响最大。随着果皮着色指数增加,红梨果肉中蔗糖含量不断增加。

Fruit bagging treatments were used to investigate the effects of light on pericarp coloration and fruit quality of 3 Yunnan red pear cultivars Hongli-32, Hongli-35 and Yunhong-1. Peel anthocyanin content and coloration indices were measured, and fruit soluble solid and sucrose contents were analyzed. Results showed that the peel coloration indices of the investigated cultivars were related to the duration and quality of light. Under the same lighting conditions, peel coloration indices, in order from highest to lowest, of the debagged fruits of the three cultivars were Yunhong 1, Yunhong 32 and Yunhong 35, which was correlated with the corresponding peel anthoeyanin contents. Natural light, saffron yellow light and white light were main inducers of anthocyains synthesis in peels, and natural light affected peel coloration most. Sucrose content in fruit increased with increase in peel coloration of the fruit.