蓝莓果实关键品质的形成特性

Characteristics of major fruit qualities development in blueberry

果色是蓝莓果实品质的重要指标之一,而决定果色的物质主要有花青苷和黄酮类物质。为了探析蓝莓果实发育过程中花青苷和黄酮类物质的变化特性,以蓝丰和粉蓝两个蓝莓品种为试材,就其果实发育过程中糖、花青苷、总酚、类黄酮和苯丙氨酸解氨酶活性的变化情况进行了观测与分析。结果表明:幼果期总酚和类黄酮含量较高,随着果实的逐渐发育,总酚和类黄酮含量整体呈下降趋势,而到成熟期却略有上升;花青苷含量从幼果期开始逐渐增加;蓝莓果实主要以积累己糖为主,花青苷含量与葡萄糖、果糖含量呈显著正相关(蓝丰的r值为0.818*和0.835**,粉蓝的r值为0.769*和0.805*);粉蓝的花青苷、含糖量、总酚、类黄酮等项指标值均高于蓝丰;PAL酶活性与花青苷含量的相关性不显著,而与酚类和类黄酮化合物的含量变化呈显著正相关,PAL酶与总酚和类黄酮的伴随性由此得以证实。

Fruit color is one of the major qualities of characteristics in blueberry, which is mainly determined by anthocyanin and flavonoid. Changes of anthocyanin, phenolics, sugars, flavonoid and PAL activity in blueberry during fruit development were researched, taking Bluecrop and Powderblue as materials. The results showed that the contents of anthocyanin were increased, but the contents of total phenolics and flavonoid were decreased as development of blueberry, and were increased slightly at the end of development. Blueberry fruit mainly accumulated hexose, and there was significantly positive correlation between anthocyanin and hexose （Bluecrop, r = 0.818, r = 0.835; Powderblue, r = 0.769, r = 0.805）. The contents of anthocyanin, phenolics, sugars, flavonoid in Bluecrop was lower than those of Powderblue. The activity of PAL was not significant correlated with anthocyanin content, but was significantly positive correlation with changes of the contents ofphenolics and flavonoid.