不同基因型茄子果实发育过程中色素与可溶性糖的关系

以茄子果实颜色不同的4个品种为试材,测定了茄子果实发育过程中花青素苷、叶绿素和可溶性糖含量,并分析了色素和可溶性糖的相关性。结果表明:茄子果色由花青素苷和叶绿素共同作用,各色素含量因基因型而异,紫色茄子花青素苷在果实形成后期迅速增加,叶绿素递减,绿色茄子则相反。茄子果实中蔗糖和葡萄糖等还原糖是主要的可溶性糖。在果实形成后期蔗糖、葡萄糖和总还原糖都是紫色茄子大于绿色茄子。紫色茄子果实的花青素苷与蔗糖、还原糖及低聚糖的含量呈显著或极显著正相关;绿色茄子果实叶绿素和总可溶性糖含量呈显著正相关,表明茄子果实花青素苷和叶绿素的积累是两个独立过程,两者的积累都与可溶性糖含量变化密切相关,而且相关性存在基因型差异。

Relationship between Contents of Pigments and Soluble Sugars during Development of Eggplant Fruits with Different Genotypes

Taking 4 eggplant（Solanum melongena L.）varieties with different fruit colors as experiment material, the contents of anthacynin, chlorophyll, and soluble sugar during fruit development process were determined and the correlations between pigment and soluble sugar were analyzed. The results indicated that contents of anthocyanin and chlorophyll constituted the pigment of eggplant fruit. The contents of various pigments varied with genotypes. The purple anthocyanin increased rapidly in the later stage of fruit development, while chlorophyll content decreased. The green eggplant was just the opposite. Soluble sugar in eggplant fruit were mainly cane sugar and glucose. In the later stage of fruit development, the purple eggplant contained much more cane sugar, glucose and total reducing sugars than the green one. But in purple eggplant fruit, there was remarkable or extreme remarkable positive correlation between anthocyanin and cane sugar, reducing sugar and oligosaccharides. In green eggplant fruit, there was remarkable positive correlation between chlorophyll content and total soluble sugar. These results indicated that in eggplant fruit, accumulation of anthocyanin and chlorophyll were 2 independent procedure, and these 2 accumulation had close correlation with the changes in soluble sugar content，and their correlation varied with eggplant genotypes.