红肉猕猴桃不同色泽组织色素及糖、酸含量差异分析

A Study on Tissue Pigments,Sugar,Acid Contents in Red- Fleshed Kiwifruit

以"红阳"突变体‘HY-09’果实的内果皮和中果皮为材料,观测其盛花后各个时期果实色素的动态变化以及糖、酸等变化规律。结果表明:‘HY-09’果实的内果皮和中果皮在色素成分和含量上均存在差异,内果皮中除含有叶绿体色素外,还含有丰富的花青苷。中果皮内的叶绿素含量始终高于内果皮,且中果皮内的叶绿素含量在下降过程中出现了明显的波动。在可溶性糖和糖酸比方面,两者的整体动态变化规律较为一致,在盛花后47 d前内、中果皮内的可溶性糖和糖酸比缓慢上升,之后快速增加,且在盛花后106 d之后内果皮中的可溶性糖和糖酸比都高于中果皮。而在类胡萝卜素、可滴定酸含量和变化上,两者差异不大。这些结果为探究红肉猕猴桃不同果肉色泽组织即内果皮与中果皮在色素及糖、酸含量的差异,以及对红肉猕猴桃呈色机理的研究奠定理论基础。

The inner and outer pericarps of‘HY- 09＇,a mutant of‘Hongyang＇（ Actinidia chinensis） kiwifruit in Fengxin County were selected as materials,and the contents of pigments,sugar,acid in the inner and outer pericarps were estimated and compared. The results showed that： there was clear difference in the pigment composition and content between the inner and outer pericarp of ‘HY- 09＇fruit. Although chloroplast pigments existed in the inner pericarp and outer pericarps,anthocyanin only existed in the inner pericarp. The chlorophyll content of the outer pericarp was always higher than that of the inner pericarp,and showed significant fluctuations during the dessending process. The dynamic changes of soluble sugar and sugar acid ratio were more consistent in the inner and outer pericarps,which showed a slow upward trend in the 47 days after full blossom,then increased rapidly,and the soluble sugar and sugar- acid ratio of the inner pericarp were always higher than those in the out pericarp after in the 106 days after full blossom. However there was little difference between the two tissues in the changes of carotenoids and titratable acid contents in the entire development period.These study results are helpful to explore the difference between the inner and outer pericarp of red- fleshed kiwifruit,and lay the theoretical foundation for the research on the coloring mechanism of red- fleshed kiwifruit.