黑穗醋栗果皮中花色苷积累及其相关因素分析

试验研究黑穗醋栗品种亚德在其着色过程中花色苷积累与PAL、CHI、DFR和UFGT酶活性以及糖积累和叶绿素含量的关系。结果表明,黑穗醋栗果皮中花色苷的积累伴随果实的生长发育而增高,采收时含量略有下降。发育前期果皮中的叶绿素含量在合成花色苷前达到最高值,果实发育后期,叶绿素含量急剧下降,而花色苷迅速合成,使果皮颜色由绿色转为黑色。蔗糖含量的增加与花色苷含量的积累高度相关。黑穗醋栗果皮中的PAL酶与花色苷合成密切相关。

Study on black current fruit peel anthocyanins and related factors

The paper studied the relationship between anthocyanin accumulations and acativity of PAL,CHI,DFR and UFGT,sugar accumulation,chlorophyll content on black current fruit coloring of 'Adrian'.The results showed that anthocyanins accumulations in peel of black current gradually increased as the fruit development and slightly decreased until harvest.Chlorophyll content reached a peak before the synthesis of anthocyanins in early stage of black current fruit development,chlorophyll content fell sharply,while anthoyanins rapid synthesized in late stage of black current fruit development.The peel was from green to black.Increasing of sucrose content was high correlation to anthoyanin accumulations.PAL activity was closely related to anthocyanin synthesis in fruit peel of black current.