荔枝果皮叶绿素、类胡萝卜素、花色苷的形成规律及对果色的影响

Rules of Chlorophyll, Carotenoid, Anthocyanin Synthesis and Their Effects on Litchi (Litchi chinenesis Sonn.) Pericarp Coloration

荔枝果色的形成是多种色素共同作用的结果，不同的荔枝品种果皮色素的变化规律各不相同．妃子笑着色较差的一个重要原因是因其果皮叶绿素含量过高，妨碍了花色苷红色的表现.糯米糍果皮叶绿素的降解为红色的显现提供了有利条件．

The pericarp color in litchi was found to be a expression resulting from the effects of various kinds of pigments. The transformation pattern of pericarp pigments in ' Feizixiao' was different from that in' Nuomici'. During the maturation stage of litchi fruits, both the chlorophyll and anthocyanin contents of pericarp in' Feizixiao' were higher than those in 'Nuomici'. The excessively high chlorophyll content in' Feizixiao' pericarp interfered with the red color expression of anthocyanin. On the contrary, it was favorable for the red coloration of anthocyanin that the chlorophyll decomposed rapidly in' Nuomici' pericarp.