不同色泽无花果果皮色素变化特征及其与果实糖分累积的关系

以5个不同果皮颜色的普通型无花果品种的秋果为试材,研究果实发育过程中果皮色素的变化,以及果皮色素含量与果实糖分累积的关系。结果表明:无花果果皮中叶绿素含量先升后降,类胡萝卜素含量先降后升,花色苷含量在成熟期呈持续上升的趋势。无花果果皮颜色是叶绿素、类胡萝卜素、花色苷等共同作用的结果,果实成熟期不同色素的含量因品种而异,红色和紫色品种果皮中的花色苷含量远高于黄色和黄绿色品种。紫色品种M121成熟期不仅花色苷和类胡萝卜素含量最高,而且叶绿素含量在5个品种中名列第二,一方面揭示了决定无花果色泽的色素多样性,另一方面表明了M121品种在抗氧化活性等方面具有的潜在的优势。无花果成熟过程中果实中的葡萄糖、果糖和蔗糖含量持续上升,可溶性糖的大量积累早于花色苷的大量积累。各品种叶绿素含量与可溶性糖含量均呈负相关,类胡萝卜素和花色苷与可溶性糖含量呈正相关。

Peel pigment change during the development of figs with different colors and the correlation with soluble sugar accumulation

The main crop of five common fig cultivars with different peel colors were used to study the pigment changes during syconia development and their correlation with soluble sugar accumulation.The results showed that:The content of chlorophyll increased first,and then decreased;The content of carotenoid decreased first,and then increased;And the anthocyanin content increased consistently during fig development.Fig peel color was a result of a variety of pigments such as chlorophyll,carotenoid and anthocyanins.Different cultivars were different in pigment contents.Anthocyanin content was higher in red and purple cultivars than in yellow and greenish-yellow ones.Purple peel variety M121 had not only the highest contents of anthocyanin and carotenoid in all tested cultivars,but also ranked the second in chlorophyll content.Our results suggested the complexity of factors determining the color of fig peel,and implied the outstanding antioxidative activities of cultivar M121.The contents of glucose,fructose and sucrose increased continuously at stage III of fig development and most of soluble sugars were accumulated earlier than anthocyanin.The content of soluble sugars showed negative correlation with that of chlorophyll,and positive correlations with that of anthocyanin and carotenoid in all five cultivars.