杨梅果实发育过程中外观及主要营养品质形成规律研究

Study on the Formation Discipline of Fruit Appearance and Main Nutrient Quality in the Fruit Development of Chinese Bayberry

为探讨杨梅果实发育过程中主要营养成分的形成规律,以早佳与荸荠种为材料,结合色度分析确定果实发育的6个关键时期,并测定糖、酸、维生素C(Vc)、花青苷、总多酚、总黄酮的含量。结果表明,随着果实发育,色度参数中色调ho、蓝绿值b*和亮度值L*逐渐变小,可用于果实发育时期的判断;饱和度C*、红绿值a*及总酸、总多酚、总黄酮等营养成分在转红期出现转折。葡萄糖、蔗糖和果糖3种糖组分及花青苷均在转白期后开始上升并在成熟期或后熟期达到最大。2个杨梅品种中主要营养成分含量不同,但其变化规律差异不大,多数生物活性物质变化规律具有各自的特征。研究结果为杨梅果实品质育种及生物活性物质代谢研究提供了重要的参考。

To elucidate the character of main nutrients in Chinese bayberry fruit during the different development stages, two cultivars Zaojia and Biqizhong were used to determine six critical development stages, and examine the content of sugars, acid, vitamin c（Vc）, cyanin（CG）, polyphenols and flavonoids. The results showed that h^o, b^＊ and L^＊ were gradually and differently reduced along the fruit mature, suggesting these index can be used for determining the development stage. In addition, total acid, total flavonoids, total polyphenols, C^＊ and a^＊ showed an obvious transaction at redding-stage. Total sugars and cyanidin-3-O-glucoside became to increase after whiting stage, and all three individual sugars achieved highest levels at mature-stage or harvest-stage. In general, the contents of each phytochemical might be different between two cultivar, but the change characters were similar. In addition, most phytochemicals showed their unique change patterns. This study provides an important reference for the breeding of high quality bayberry fruits and the research of bioactive substances metabolisms.