“安葚”果实成熟过程中品质成分的变化

Variation in Fruit Quality of Anshen during Ripening

测定果桑品种“安葚”果实开花后20 d、35 d、45 d的含水量、木质素含量、总黄酮含量及挥发性成分,比较全绿期、粉红期、紫黑期品质成分的差异。结果发现,桑葚3个发育时期的含水量差异不大;木质素含量随着发育进程的变化而逐渐减少,总黄酮的含量则逐渐增加;3个发育时期分别鉴定出19种、25种、45种挥发性物质,但挥发性物质的成分不完全相同,表现出一定的发育相关特异性。全绿期与粉红期挥发性物质的种类较为相似,紫黑期出现较多的酯类与酸类挥发性物质。

The water content,lignin content,flavones content and volatile components were detected in three development stages including green(20 day after flowering),pink-red(35 day after flowering),purple-black(45 day after flowering)in fruits of Anshen(a mulberry variety).There was no significant difference in water content during the three stages.Total lignin content declined gradually along with the stages,but flavones contents increased gradually.Nineteen,twenty-five and forty-five volatiles were detected in green fruit,pink-red fruit and purple-black fruit.However,the types of volatiles varied among three stages in mulberry,which exhibited development-specificity.The volatiles were similar between green fruit and pink-red fruit,but more ester and acid volatiles appeared in purple-black fruit.