3个香蕉品种黄酮含量与果实发育成熟的关系

The Relationship of Flavonoids of Three Banana Varieties and Fruit Development and Ripening

为了明确香蕉果实发育及成熟过程中黄酮含量变化规律,对巴西香蕉、粉蕉和皇帝蕉果实采前发育和采后成熟过程中的黄酮含量进行测定。结果表明:3个香蕉品种在果实发育成熟过程中果皮中黄酮含量均显著高于果肉中黄酮含量。从抽蕾、断蕾到采收,3个品种果皮中的黄酮含量逐渐降低,表现出与发育负相关。采前巴西蕉和黄帝蕉果肉中黄酮含量也是逐渐降低,但粉蕉果肉中黄酮含量呈先升后降的趋势。在采后成熟过程中,3个香蕉品种果皮果肉中的黄酮含量逐渐升高。且用外源乙烯和1-MCP处理后发现,香蕉果皮和果肉中的黄酮含量明显受外源乙烯诱导而增加,受1-MCP的抑制而减少,表现出与成熟正相关。

Flavonoids is one of the important indices of measuring banana fruit quality. In order to understand the characteristics of the flavonoids during banana fruit developing and ripening, the flavonoids contents of ‘Baxijiao＇,‘Fenjiao＇ and ‘Huangdijiao＇ were investigated during fruit developing and postharvest stages. The results showed that the flavonoids of the three banana varieties in peel were significantly higher than that in pulp during fruit developing stages. From flower emerging to flower cutting to fruit harvest, the flavonoids of the three varieties in peel gradually reduced, which displayed negatively related with fruit developing. The flavonoids contents of ‘Baxijiao＇and ‘Huangdijiao＇ in pulp gradually decreased, but the flavonoids in ‘Fenjiao＇ pulp gradually increased and then decreased. The flavonoids contents of the three varieties were greatly induced by exogenous ethylene and significantly inhibited by 1-MCP, which displayed positively related with fruit ripening. These results would provide a theoretical basis for fruit quality evaluation and genetic improvement and also provide reference for commercialized production of flavonoids from banana.