番茄果实成熟过程中不同部位类胡萝卜素和糖含量变化及其相关性

Changes in Contents of Carotenoids and Sugar in Peparate Tissues and their Correlation during Ripening of Tomato Fruit

研究了番茄果实不同部位类胡萝卜素和糖含量的动态变化,并对其相关性进行了分析。结果表明:果实成熟时,果皮中番茄红素含量最高;β-胡萝卜素和叶黄素在胶质胎座中含量最高;3种糖在果皮中含量最高。番茄红素、β-胡萝卜素与果实各部位果糖、葡萄糖呈显著或极显著正相关关系,与果皮、隔壁、胶质胎座中蔗糖含量呈显著或极显著的负相关关系。叶黄素含量与果实各部位中糖相关性很低。

The purpose of this research was to study the changes of concentrations of carotenoids and carbohydrates in different positions of tomato fruit during fruit development stage and the correlation of them. The content of lycopene accumulated along with the ripening stage and reached the highest level in peripheral periearp of mature fruit. The contents of beta-carotene and xanthophylls decreased first, then increased and the peripheral pericarp of mature fruit achieved the highest value. All the three sugars content reached the maximum level in the peripheral pericarp of mature fruit. The contents of lycopene and beta-carotene had significant significant positive correlation with the accumulations of fructose and glucose in each part of fruit, showed significant significant negative correlation with the accumulation of sucrose in pericarp, radical arms and locular gel in fruit. The content of xanthophylls had no correlation with the value of sugar in fruit.