荔枝果皮色素、酚类物质与酶活性的动态变化

Changes of Pigment, Phenol and Enzyme Activity in Litchi Fruit Peel During the Fruit Development

测定了两个荔枝品种妃子笑（Ｌｉｔｃｈｉ ｃｈｉｎｅｎｓｉｓ Ｓｏｎｎ．ｃｖ．Ｆｅｉｚｉｘｉａｏ）和糯米糍（Ｌ.ｃｈｉｎｅｎｓｉｓ Ｓｏｎｎｃｖ．Ｎｕｏｍｉｃｉ）果实发育过程中叶绿素、类胡萝卜素、类黄酮、可溶性酚及多酚氧化酶（ＰＰＯ）活性的变化。结果表明：果实成熟期，糯米糍果皮叶绿素含量明显低于妃子笑，是糯米糍着色好于妃子笑的直接原因之一；果皮类胡萝卜素和类黄酮含量的变化，对两品种的着色差异的影响不显著；商业采收时，妃子笑果皮的可溶性酚含量较低，可能不是影响其采后贮藏的主因，而果皮ＰＰＯ活性高将不利于妃子笑的采后贮藏。

Study was conducted with 7-8-year-old tress of two litchi varieties: Nuomizi and Feizixiao.The first one has a good fruit colouration and the other one has a bad fruit colourartion. The changes of fruit pigment, phenol and enzyme activity were studied. One of the direct reasons for bad colouration of Feizixiao is that the chlorophyll content in Nuomizi fruit peel is much lower than that of Feizixiao during the ripening period. No significant difference of the changes of carotinoids and flavonoids between the two varieties was noted. The lower level of soluble phenols in Feizixiao fruit peel at commercial harvest time was probably not the main reason affecting its postharvest storage, whereas the higher PPO activity would negatively affect its postharvest storage.