不同颜色余甘子果实发育过程中5种生理指标的变化及其相关性

Changes and Correlation of 5 Physiological Indexes of Different Colors of Phyllanthus emblica Fruit In the Process of Fruit Development

以颜色差异明显的4份余甘子果实为材料,研究果实生长期和成熟期的叶绿素、花色苷、p H值、总糖、总酸的变化规律,探讨这些指标与果实着色之间的关系。结果表明:叶绿素和花色苷呈显著负相关,果实中期,4份种质外果皮颜色从粉红到翠绿,叶绿素含量从低到高,花色苷含量从高到低;总糖与总酸之间存在极显著负相关,余甘子185随着成熟度的增加,总糖含量增加,总酸降低,但余甘子28、37、167表现为随着成熟度的增加总糖、总酸呈下降趋势。因此生产上可以通过铺反光膜、摘除遮荫叶片等方法促使花色苷合成,使叶绿素提前降解,达到改良果皮颜色的目的。

Four accessions of emblica germplasm（Phyllanthus emblica L） with different colors were used to analyze their change in chlorophyll, anthocyanin, p H value, total sugar and total acid at the stages of fruit growth and maturity, and the relationship between these indexes and fruit coloring was discussed. The results showed that there was a significant negative correlation between chlorophyll and anthocyanin. At the mid stage of fruit growth, the peel color of the four accessions changed from pink to green, the content of chlorophyll from low to high, and the content of anthocyanins from high to low. There was a highly significant negative correlation between the total sugar and total acid. Emblica accession 185 increased its total sugar content and decreased its total acid in fruit with fruit maturity, while accessions 28, 37 and 167 decreased both the total sugar content and total acid content. Therefore, mulching of reflective film and removing of shade leaves could promote anthocyanin synthesis and allow early degradation of chlorophyll to achieve the purpose of improving the color of the fruit.