茄子果实生长发育过程中主要品质的变化

Dynamic variation of main nutrients in the development of eggplant fruits

为了解茄子果实生长发育过程中果实品质的变化,研究了茄子的果实生长、果皮花青素、类黄酮、果肉可溶性蛋白质、氨基酸、可溶性糖、维生素C、总酚含量及抗氧化能力的变化,并对果皮与果肉的主要品质进行了相关分析。结果表明,茄子果实纵径、横径和单果质量呈先急剧增长后趋于平缓增长的变化趋势;果皮花青素和类黄酮、果肉可溶性蛋白质、氨基酸、可溶性糖、维生素C含量都呈先升高后降低的变化趋势,果肉总酚含量一直降低,总抗氧化能力先降低后升高。相关分析表明,茄子果皮中花青素和类黄酮呈极显著正相关,果肉中可溶性蛋白质和氨基酸、可溶性糖、维生素C呈极显著正相关,维生素C和总酚、总抗氧化能力呈极显著负相关,茄子果皮中花青素、类黄酮与果肉中可溶性蛋白质、可溶性糖、维生素C呈显著相关。

In order to investigate the changes of eggplant quality during the growth and development, we studied the of fresh weight, the anthocyanin contents and flavonoid of eggplant peels, the soluble protein, free amino acid, the soluble sugar, vitamin C, phenolic contents, total antioxidation capacity（TAC） of eggplant pulps at different developmental stages.The results showed that the fruit stem, diameter and fresh weight were sharply increased, then changed stably. The soluble protein, amino acid, the soluble sugar, vitamin C contents appeared to increase at the beginning and decline later on, the phenolic contents were always decreased, and the TAC content appeared to decrease initially and then rise. The nutrient contents of the peels and the pulps of eggplant fruits were compared, which indicated that there was significant positive correlation between the anthocyanin contents and flavonoid of eggplant peels, between the soluble protein content and free amino acid, the soluble sugar, vitamin C of eggplant pulps, between the anthocyanin contents and flavonoid of eggplant peels and the soluble protein content and, the soluble sugar, vitamin C, while there was significant negative correlation between vitamin C and the phenolic and TAC content.