草莓果实成熟期花青苷、酚类物质和类黄酮含量的变化

以春星和全明星为试材,研究了不同成熟度草莓果实酚类物质、类黄酮及花青苷的动态变化。结果表明,随着果实的成熟,酚类物质和类黄酮在绿熟期有较高的含量,之后随着果实的成熟先下降,至紫红期又开始大量积累;花青苷含量随着果实的成熟逐渐增加,紫红期达最大值;低温贮藏的草莓果实酚类物质、类黄酮含量首先下降,之后随着贮藏天数的增加而不断上升;花青苷含量逐渐增加,但增加的趋势比较缓慢。

Changes of the Content of Anthocyanin,Phenolic and Flavonoid Compounds in Strawberries During the Maturation

A study on the changes of Anthocyanin,Phenolic and Flavonoid compounds in strawberry during maturation and cool-storage was carried out with cv.Allstar and cv.Springstar.The results showed:(1)Phenolic reached the peak at green stage,decreased from green stage to full-red stage,then increased again.The Flavonoid content changed resembled to those of Phenolic.The Anthocyanin content increased gradually during fruit maturation and attained the maximum at dark-red stage.(2)During the cool-storage the contents of Phenolic and Flayonoid compounds decreased at the first day and then in-creased at the following days.However,Anthocyanin contents increased gradually during storage,but the changing rate was significantly slower than those in the period of maturation.