苹果成熟期间果皮花青素含量与果实品质的关系

Relationship Between Anthocyanidin Content in Fruit Peel and Fruit Quality During Maturation in Apples

以８年生陆奥、王林和富士苹果为试材，经套袋处理使三者果实着红色，对果皮花青素含量与果实品质之间的关系进行了研究，回归方程的拟合结果表明：所有供试品种及处理，花青素含量与可滴定酸含量、ｐＨ值以及固酸比之间分别呈显著或极显著的抛物线相关关系；而与可溶性固形物含量只有陆奥达极显著相关。着色果皮的红色与果实硬度之间不存在相关关系。

The relationship between anthocyanidin content in fruit peel and fruit quality was studied with 8-year-old trees of Mutsu, Orin and Kyuuton Fuji apple cultivars, all the fruit werebagged. Results showed: (1) Only for the Mutsu cultivar the anthocyanidin content was significantly correlated with the soluble solids content (SSC). (2) In all tested cultivars, anthocyanidincontent was correlated with titratable acid content (TAC), PH value and SSC/TAC. (3) Therewas no correlation between red color and fruit hardness.