红肉桃果实发育过程中色素和糖酸含量的变化

以红肉、白肉和黄肉3种不同果肉颜色的12份桃品种为材料分析成熟时果肉中花色苷的含量变化,结果表明,红肉桃与白肉、黄肉品种间花色苷含量差异显著,且红肉桃品种间的花色苷含量差异也很大。利用3个不同果肉颜色的桃品种进一步研究果实发育过程中色素及其相关物质的变化,结果表明,红肉桃品种天津水蜜在盛花后25d果肉中花色苷含量较高,而后逐渐减少;直至进入盛花后45d才缓慢回升,并在果实发育后期(盛花后86d)含量迅速增加;与此对应,该品种果皮在幼果期(盛花后35～45d)和果实发育后期(盛花后86d)2次出现红色,但果肉直到盛花后86d才明显变红;在整个果实发育过程中,天津水蜜果肉其它内含物的变化与白肉桃品种豫白和黄肉桃品种NJC83相似:叶绿素含量逐渐减少;类胡萝卜素和可溶性糖不断增加;可滴定酸前期上下波动变化,但近成熟时天津水蜜的可滴定酸显著高于其它2个品种。

Study on the changes of contents of pigments,sugar and acid of Blood flesh peach cultivar during fruit development

The changes of content of anthocyanins in the mesocarp of 12 peach cultivars, including blood-fleshed, white fleshed and yellow fleshed were measured and analyzed. The results showed the contents of anthocyanins were remarkably different among the tested cultivars. 3 of them, Tianjinshuimi (blood-fleshed), Yubai (white fleshed) and NJC83 (yellow fleshed), were used as materials for studying the dynamic changes of contents of pigments (including anthocyanin, carotenoid and chlorophyll), soluble sugar and titratable acid in the mesocarp during fruit development. Result showed that the anthocyanin contents of Tianjinshuimi were higher during the young fruit development, then decreased, but slowly rose again after 45 d after full bloom(DAFB), and rapidly increased after 86 d of DAFB. The contents of chlorophyll decreased straight on during fruit development, and the contents of carotenoids and soluble sugar increased gradually. Compared with Yubai and NJC83, the content of titratable acidity in the mesocarp of Tianjinshuimi was significantly higher after 86 d of DAFB.