桃生长发育过程中果肉、果皮及叶片色素含量的变化研究

The Changes in Contents of Pigments in Flesh,Peel and Leaf of Peach During Fruit Development

以红肉桃18(离核、红肉)、红肉桃6(粘核、红肉)、沙红桃(白肉)和锦香(黄肉)4个桃品种为试材,分析了果实生长发育过程中果肉、果皮、叶片中色素含量的变化。结果表明:随着果实的生长发育,4个品种叶片中叶绿素、类胡萝卜素、花青素含量及果皮、果肉中叶绿素含量略有波动或缓慢下降;红肉桃6、红肉桃18和沙红桃3个品种果皮、果肉中类胡萝卜素含量缓慢下降,锦香果肉中类胡萝卜素含量6月上旬开始快速上升,到6月12日时最高达0.014 mg/g;4个桃品种果皮和果肉中花青素含量6月上旬开始上升,其中红肉桃18含量最高,到6月12日达0.15 mg/g;与类胡萝卜素含量一样,果皮、果肉中花青素含量远低于叶片中含量。相关性分析表明,4份桃品种果皮、果肉中叶绿素和类胡萝卜素含量均呈显著正相关,红肉桃6、红肉桃18果皮、果肉花青素含量与叶绿素、类胡萝卜素含量均呈负相关。

The changes in the pigment content in flesh,peel and leaf during the process of fruit growth were analyzed in four peach varieties,including blood-flesh peach 18（ freestone,red-flesh）,blood-flesh peach 6（ clingstone,red-flesh）,Shahong peach（ white-flesh） and Jing xiang peach（ yellow-flesh）.The results indicated that the contents of chlorophyll,carotenoid and anthocyanin decreased slowly in leaves of the four peach varieties during fruit development,the chlorophyll contents decreased slowly in both skin and flesh. The contents of carotenoid in skin and flesh of blood-flesh peach 18,blood-flesh peach 6 and Shahong peach decreased slowly,whereas the contents of carotenoid in flesh of Jing xiang peach began to increase gradually in early June,and rose to 0.014 mg / g on June 12 th,then decreased slowly. The anthocyanin contents in both skin and flesh of the four peach varieties increased gradually in early June. The content of anthocyanin of blood-flesh peach 18 was the highest among the tested varieties,and its value was 0.15 mg / g on 12 June.Similar to the carotenoid content,the content of anthocyanin in leaves was much higher than that in skin and flesh.The chlorophyll contents were positive correlated with carotenoid contents in both skin and flesh of the four peach varieties.However,the anthocyanin contents were negatively correlated with the chlorophyll and carotenoid contents in blood-flesh peach 18 and blood-flesh peach 6.