Phytochemical and antioxidant properties of anthocyanin-rich Morus nigra and Morus rubra fruits

In this study, phytochemical and antioxidant properties of anthocyanin-rich mulberry species of Morus nigra L. (black mulberry) and Morus rubra L. (red mulberry) fruits harvested from across Turkey were investigated. Fruit color, total phenolics (TP), total monomeric anthocyanin (TMA), titratable acidity (TA), and individual sugar and organic acid compositions were determined. Total antioxidant capacity (TAC) of fruits was assessed by both the trolox-equivalent antioxidant capacity (TEAC) and the ferric reducing antioxidant power (FRAP) assays. Black mulberry exhibited higher TP, TMA, TAC and TA when compared to red mulberry. The average TP contents of M. nigra and M. rubra were 2737 and 1603 μg gallic acid equivalent in g fresh weight basis (GAE/g fw), respectively. M. nigra had the richest amount of anthocyanin with an average of 571 μg cy-3-glu/g fw. Overall, TAC averaged 10.5 and 12.0 mmol TE/L by the TEAC and FRAP methods, respectively. We found that FRAP, TEAC, TP and TMA were significantly correlated (r = 0.64–0.99) with each other. Fructose (5.27 g/100 mL) and glucose (5.81 g/100 mL) were determined to be the major sugars in both mulberries. M. nigra displayed a higher TA (2.05 g/100 mL) than M. rubra (0.78 g/100 mL), with citric acid as the major acid.     

土壤覆盖提高越橘抗氧化成分含量效应与抗氧化能力分析

【目的】为了探明土壤覆盖对越橘果实抗氧化成分含量和抗氧化能力的影响,【方法】以南高丛越橘品种‘奥尼尔’(O'Neal)和兔眼越橘品种‘杰兔’(Premier)为试材,设置透湿性反光膜、秸秆和对照3种处理,测定越橘整个发育期间果实花青苷、总酚、类黄酮的含量和抗氧化活性变化。【结果】结果表明,透湿性反光膜覆盖处理可显著提高果实花色苷含量,其中‘奥尼尔’品种果实总花色苷含量分别高于对照和秸秆覆盖处理20%和9%,‘杰兔’品种总花色苷含量分别高于对照和秸秆覆盖处理29%和19.6%。‘杰兔’果实的总酚和类黄酮含量均高于‘奥尼尔’,而透湿性反光膜和秸秆覆盖处理的2个品种的总酚和类黄酮含量均高于对照。果实抗氧化能力检测采用TEAC、FRAP和DPPH3种方法,其测定结果一致。透湿性反光膜覆盖处理的果实抗氧化能力最强,秸秆处理的果实抗氧化能力大于对照,其中透湿性反光膜处理的‘奥尼尔’果实DPPH值高于对照3%,而秸秆处理略高于对照;‘杰兔’果实全蓝时,透湿性反光膜、秸秆处理的DPPH值、TEAC值都高于对照,而FRAP值分别高于对照21%和12%。【结论】土壤覆盖可有效提高越橘果实抗氧化活性成分含量和抗氧化能力。     

Effect of scale color on the antioxidant capacity of onions

The bulb onion (Allium cepa L.) has been cultivated for thousands of years and used as an important component of human diet. Recent studies suggest that onions can be used to cure, reduce, or prevent some of the health problems such as cancer, cardiovascular diseases, antidiabetic, asthma, antibiosis, and prebiotic effects due to its high antioxidant effect. In this study, we determined the antioxidant capacities of a wide range of onion cultivars; nine commercial cultivars and five advance selections differing in color. The variables tested include bulb size, scale color, total phenolic (TP), total antioxidant activity determined by both “Ferric reducing ability of plasma” (FRAP) and “Trolox equivalent antioxidant capacity” (TEAC). We found that yellow onion had the greatest TP content (3.7 mg GAE/g dw); and, the red group had higher TP mean than the white group (2.2 mg GAE/g dw vs. 1.1 mg GAE/g dw). For the antioxidant capacity measurements, the red group had the greatest means by both methods (15.4 μmol TE/g dw and 9.3 μmol TE/g dw for TEAC and FRAP). Yellow onions had higher TEAC (14.7 μmol TE/g dw vs. 8.7 μmol TE/g dw) and FRAP values (9.8 μmol TE/g dw vs. 5.6 μmol TE/g dw) than white onions. Among the cultivars tested great differences of TP, TEAC and FRAP was observed. The TP content of Me-Tan 88 (8.3 mg GAE/g dw) was two times higher than the yellow group. Yellow color Dayton had the greatest TEAC (20.5 μmol TE/g dw) and FRAP (12.3 μmol TE/g dw) means followed by yellow color Me-Tan 88 (19.4 and 11.4 μmol TE/g dw). The two antioxidant measurements were found to be highly correlated (0.99) where absolute values of FRAP were about 40% less than those of TEAC. The values of TEAC and FRAP were significantly correlated by TP with similar rs (0.74 and 0.73, respectively). TP, TEAC and FRAP were significantly and positively correlated to soluble solids (0.41, 0.43, and 0.40, respectively). Our results suggested that the red onions had higher antioxidant activities than yellow and white onions although yellow onions had the richest phenolic contents.     

Some Physicochemical Characteristics,Bioactive Content and Antioxidant Characteristics of Non-Sprayed Barberry (Berberis vulgaris L.) Fruits from Turkey

Increasing consumer demands for indigenous, non-sprayed with pesticides and less-known or “forgotten” fruits necessitate knowledge on their breeding, cultivation, biochemical content, harvesting and marketing. Anatolia is rich for wild edible fruit species and barberry is abundant throughout Anatolia. The aim of this study was to determine some important physicochemical characteristics, bioactive content and antioxidant capacity of fruits from nineteen promising barberry (Berberis vulgaris L.) genotypes grown in the Coruh valley, Northeastern Anatolia. The results indicated genotype-specific differences for most of the physicochemical characteristics, antioxidant capacity and the content of some bioactive compounds. Fruit mass ranged from 0.073 (‘Coruh-7’) to 0.267 g (‘Coruh-11’). Total phenolic content ranged from 2532 (‘Coruh-’) to 3719 mg GAE per liter fruit juice (‘Coruh-11’). The genotype ‘Coruh-12’ had the highest total monomeric anthocyanin content (1004 mg per liter fruit juice) as cyanidin-3-glucoside. The highest total antioxidant capacity was observed in fruits of ‘Coruh-8’ and ‘Coruh-9’ genotypes with all three antioxidant-determining methods. We conclude that the barberry fruits represent a good source of bioactive phytochemicals because of their high phenolic and anthocyanin contents.     

Polyphenolic compounds and antioxidant properties in mango fruits

Fruit of eight mango genotypes were evaluated for antioxidant potential by several biochemical assays (DPPH, ABTS, ORAC, FRAP, SASR and MCC) and tested for their polyphenol composition and vitamin C contents. The significance analysis demonstrated that the antioxidant capacity of Tainong 1 fruits were significantly higher than that of other genotypes, which was about 2.1–6.3-fold higher than Guifei assayed in ABTS, DPPH, ORAC and FRAP methods. The total polyphenols and flavonoids contents showed a great variety amongst mango genotypes and highly correlation with the total antioxidant capacity. It is concluded that significant genotypic difference exists in the total antioxidant capacity of mango fruits. Both total polyphenols and flavonoids are major contributors to the total antioxidant capacity in mango fruit.     

果实色素含量与水溶、脂溶性抗氧化活性的相关性(英文)

色泽和保健作用是果实的2个重要特征.以杨梅(Myrica rubra)、草莓(Fragaria ananassa)、枇杷(Eriobotrya japonica)、桃(Prunus persica)、猕猴桃(Actinidia deliciosa)、椪柑(Citrus reticulata)、脐橙(Citrus sinensis)等果实为材料,研究了不同颜色果实中色素含量与水溶、脂溶性抗氧化活性的相关性.结果表明,深红色荸荠杨梅中的总酚(3 254.7mg/kg)和花青苷(759.4mg/kg)的含量很高,而红色果肉洛阳青枇杷中类胡萝卜素(19 551.3μg/kg)含量较高.叶绿素仅在猕猴桃果实中被检测到.利用PSC法研究果实总抗氧化活性(含水溶和脂溶).结果表明,深红色荸荠杨梅果实提取物的总抗氧化活性(31.14 μmol TE/g)最高,白色果肉的大玉白凤桃提取物的总抗氧化活性(10.34 μmol TE/g)最低.相关性分析结果表明,水溶性抗氧化活性与酚类(R2=0.84)含量呈显著正相关关系,而脂溶性抗氧化活性与类胡萝卜素含量(R2=0.92)都呈显著正相关关系.维生素C是果实中众所周知的水溶性抗氧化物质,然而,研究发现水溶性抗氧化活性与维生素C的含量相关性不显著.含花青苷较丰富的深红色果肉水果和含类胡萝卜素丰富的红色果肉水果都是天然抗氧化物质的良好来源.     

Phytochemical and antioxidant properties of selected fig (Ficus carica L.) accessions from the eastern Mediterranean region of Turkey

Fig has been a typical fruit component of the health-promoting Mediterranean diet for a very long time. Phytochemical characters and antioxidant capacity of green-, yellow-, brown-, purple-, and black-fruited fig (Ficus carica L.) accessions were investigated. In this study, total phenolics (TP), total anthocyanins (TA), fructose (FRUC), glucose (GLUC), sucrose (SUC), and variables (such as L*, a*, C*, and hue°) describing fruit skin colors were examined. Also, the antioxidant capacity (TAC) of fig fruits was determined by the ferric reducing antioxidant power (FRAP) assay. Antioxidant capacity was significantly correlated with the polyphenol and anthocyanin (r = 0.74 and 0.63, respectively) contents of fruits. Black fig accessions had the highest TAC (range of 7.9–16.1, mean 12.4 Fe²⁺ mmol/kg FW), TA (range of 32.3–356.0, mean 128.4 μg cy-3-rutinoside/g FW), and TP content (range of 69.1–220.0, mean 118.9 mg GAE/100 g FW). These black-fruited accessions had 2-fold greater TAC, 15-fold greater TA, and 2.5-fold greater TP than green and yellow fig accessions. However, the FRUC, GLUC, and SUC content of brown and purple fig accessions were higher than those of other color groups. The predominant sugars present were fructose (∼56%) and glucose (∼43%), as determined by HPLC.     

Physico-chemical and antioxidant properties of six apple cultivars (Malus domestica Borkh) grown in southern Brazil

The objective of this study was to compare the physico-chemical properties and antioxidant activity of six apple cultivars grown in southern Brazil. Apple peel color, dry matter, total soluble solids, pH, total sugars, titratable acidity, total phenolics, total monomeric anthocyanin and total antioxidant activity were measured in the apple cultivars Imperatriz, Daiane, Fred Hough, Fuji Suprema, Galaxy and Baronesa. The results showed great quantitative differences in the composition of the apple cultivars. Of all the cultivars, the peel of Galaxy was slightly more red-colored and that of Fred Hough was the least red-colored. The dry matter varied from 15.24% (Galaxy) to 19.55% (Fuji Suprema), the soluble solids content was between 11.8 (Fred Hough) and 14.0 (Daiane) °Brix, pH values varied from 3.90 (Imperatriz) to 4.27 (Fred Hough), the total sugar content (g 100 g⁻¹) ranged from 11.54 (Imperatriz) to 14.78 (Fuji Suprema) and the titratable acidity content (g 100 g⁻¹) varied from 0.20 (Baronesa) to 0.36 (Imperatriz). The total phenolic content (GAE 100 g⁻¹ fresh matter) observed in the apple cultivars was between 105.4 (Baronesa) and 269.7 mg (Imperatriz). The values of the total anthocyanin content (mg 100 g⁻¹ FM) ranged from 4.79 (Fred Hough) to 41.96 (Galaxy). The highest total antioxidant activity was observed in Imperatriz (739 μmol TEAC 100 g⁻¹ FM), while the lowest value was found in Fuji Suprema (335 μmol TEAC 100 g⁻¹ FM). There was a strong correlation between total monomeric anthocyanin content and all peel color measurements and between antioxidant activity and total phenolic content. The results suggested that genotype is the main factor that determines the composition of bioactive compounds in apples and this provides important information on how to make the best use of the apple cultivars investigated.     

Antioxidant properties of blackberry and blueberry fruits grown in the Black Sea Region of Turkey

Seven wild and ten cultivated blackberries (Arapaho, Bartin, Black Satin, Bursa 1, Bursa 2, Cherokee, Chester, Jumbo, Navaho, and Ness), and six lowbush (Vaccinium arctostaphylos) and four highbush (Vaccinium corymbosum) blueberries fruits (Ivanhoe, Jersey, Northland, and Rekord) were analyzed for total anthocyanins, total phenolics, and antioxidant activity as ferric reducing antioxidant power (FRAP) in this study. The respective ranges of total anthocyanin and total phenolic contents of the tested samples were: blackberries, 0.95–1.97 and 1.73–3.79 mg g⁻¹ and blueberries, 0.18–2.94 and 0.77–5.42 mg g⁻¹. FRAP values varied from 35.05 to 70.41 μmol g⁻¹ for blackberries, 7.41 to 57.92 μmol g⁻¹ for blueberries. Wild blackberries had the highest FRAP values while wild blueberries had the highest total phenolic and total anthocyanin contents. A linear relationship was observed between FRAP values and total phenolics for blueberries (r = 0.981). The anthocyanin pigments in samples were isolated and characterized by high-performance liquid chromatography (HPLC) with UV–visible detection. Cyn-3-glu was the predominant anthocyanin in all blackberry fruits.     

Fruit Quality and Antioxidant Properties in Alabama-Grown Blackberries During Fruit Maturation

Abstract

Changes in fruit quality attributes and antioxidative properties from six cultivars of thornless blackberries (Rubus sp.) (‘Apache’, ‘Arapaho’, ‘Chester’, ‘Loch Ness’, ‘Navaho’, and ‘Triple Crown’) during four different ripening stages (red, motded, shiny-black, and dull-black) were determined under Alabama growing conditions. Berry fruit samples were evaluated for pH, titratable acidity, total soluble solids, TSS/TA ratio, soluble sugars, vitamin C (reduced, oxidized, and total) and antioxidant capacity (measured as trolox equivalent antioxidant capacity, TEAC). Significant variation among cultivars and maturity of harvest were in fruit quality attributes and antioxidative properties found. An increase in fruit pH concomitant with a decline in titratable acidity (TA) was observed during ripening for all cultivars. Total soluble solids (TSS) values increased from 5.7 to 11.6%, and TSS/TA ratio ranged from 11.9 to 63.6. Highest reducing and total sugar content were contained in dull-black fruit. Vitamin C content either declined or remained unchanged with ripening and the pattern was dependent on cultivar, maturity at harvest. In general, antioxidant activity declined between red and dull-black ripening stages. The results indicate that TSS/TA ratio and TEAC were good indicators of fruit maturity and nutritional quality, respectively.     

The role of Pre-harvest Aminoethoxyvinylglycine (AVG) Treatments on Total Phenolics,Antioxidant Capacity and Fruit Quality Attributes of Sweet Cherry Cultivars

The present study was conducted to investigate the effects of pre-harvest aminoethoxyvinylglycine (AVG) treatments on fruit quality parameters and bioactive compounds of sweet cherry fruits (Prunus avium L. cvs. ’0900 Ziraat’, ‘Regina’ and ’Sweetheart’). Whole trees were sprayed once with an aqueous solution containing AVG (0, 100 and 200?mg L^?1) three weeks before the anticipated commercial harvest. Measurements were performed a week before anticipated harvest date, at anticipated harvest date and a week after anticipated harvest date. AVG treatments significantly maintained flesh firmness of all three sweet cherry cultivars. Harvest was delayed at least for a week through the keeping of flesh firmness with AVG treatments. The treatments slowed down the red skin color development in all three cultivars. The measurements performed over fruits collected at different ripening stages revealed that AVG resulted in decreased total phenolics and total anthocyanin and ultimately decreased antioxidant capacity in sweet cherry fruits. AVG treatments also decreased soluble solids content and increased titratable acidity of the fruits. This study revealed that pre-harvest AVG treatments were more effective in delaying sweet cherry fruit softening. The main advantage is to maintain the firmness of late-harvested fruit by retaining fruit quality attributes of sweet cherry fruit.     

Effects of fruit bagging on coloring and related physiology,and qualities of red Chinese sand pears during fruit maturation

Red Chinese sand pears (Pyrus pyrifolia Nakai) are particular to China. In order to determine the effects of fruit bagging treatments (including bag types, bag removal patterns and dates) on fruit qualities and to understand the mechanism of coloring of red Chinese sand pears, two experiments were carried out. In the first experiment, fruit of ‘Meirensu’ were firstly covered by light-impermeable paper bags with different levels of light permeable liners during their early development stage, then, the whole bag were/not removed or only the outer layer of bags were removed 3, 2 or 1 weeks before harvest. Thus, the fruit were/not totally re-exposed or were under different levels of sunlight transmission (80.31% or 34.71%). Non-bagged fruit were used as the control. Bagging treatments significantly affected the concentration of anthocyanin and the visual qualities of pear fruit. Compared to control, fruit re-exposed totally for 2 or 3 weeks accumulated the largest amount of anthocyanin and fruit receiving 80.31% and 34.71% of sunlight for 1–3 weeks could synthesize a little anthocyanin, indicating that high light intensity is imperative for coloring in red Chinese sand pears. Bagging treatments did not affect contents of total soluble sugars, but decreased organic acids contents in fruit. In the second experiment, fruit of ‘Meirensu’ and ‘Yunhongli No. 1’ were covered with only one type of light-impermeable bag during the early development stage and totally re-exposed after the bag removal 15 days before harvest. Fruit were then collected at different intervals to trace the time-course of coloring, and related physiology and inner qualities. With increasing time after the bag removal, the concentration of chlorophyll, carotenoid, flavonoid and total phenols changed little, but the concentration of anthocyanin accumulated extremely fast within 10 days after the bag removal in both cultivars and thereafter kept constant. ‘Yunhongli No. 1’ had higher anthocyanin contents and lower hue angle than ‘Meirensu’, indicating a higher potential of anthocyanin synthesis. After the bag removal, the sucrose contents and PAL activities increased gradually and correlation analysis revealed that they were highly correlated with anthocyanin accumulation in two cultivars. This study suggests that anthocyanin biosynthesis in red Chinese sand pears is a highly light dependent process and modified by genotypes. Based on the current results, in order to obtain red Chinese sand pear fruit with attractive appearance and good inner qualities, fruit must be covered with light-impermeable bags at the early stage of fruit development and the bag should be removed totally at least 10 days before harvest.     

红富士苹果果实着色与抗氧化酶活性的关系

 以红富士苹果(Malus×domestica Borkh ‘Fuji’ )为试材，通过测定不同时期果皮内色素含量 与抗氧化酶活性水平，对苹果着色和抗氧化的关系进行了研究。结果表明，花青苷的含量变化与果实抗氧化酶活性密切相关。果实着色前超氧化物歧化酶(SOD)、过氧化物酶(POD)活性较高，随着果实着色活性逐渐下降。套袋可抑制果实抗氧化酶活性，着色期去袋后，SOD、POD活性迅速升高；去袋2 d后，随着果皮内花青苷的积累，抗氧化酶活性逐渐下降。脂氧合酶(LOX)的活性也与花青苷含量的变化密切相关。LOX活性在果实着色前2—3周出现一次高峰，峰后随着花青苷的积累而逐渐降低。     

不同颜色果袋对李果实着色及花色素苷合成的影响因素分析

以大石早生李为试材,研究了不同颜色的果袋对李(Prunus salicina Lindl.)果实外观色泽、花色素苷含量的影响,并探讨了果实中糖酸含量、PAL(苯丙氨酸氨解酶)和UFGT(类黄酮葡糖苷转移酶)酶活性与花色素苷合成的关系。结果表明,果袋的透光率与果皮外观色泽有密切关系,透光率越高,a*越大,果皮颜色越红。白色果袋与对照、红袋与黄袋果实外观无显著差异,白袋与红袋,黑袋(完全不透光)与黄袋,红袋与黄袋处理之间的果实外观色泽存在显著差异。果实成熟时果皮中花色素苷含量与纸袋的透光率呈正比,波长580nm以上橙、红光的透光率与果皮中花色素苷含量相关系数r>0.99。在不同颜色果袋影响果实成熟时果皮的糖酸积累方面:不同颜色果袋对果肉中糖酸含量无显著影响,果皮的糖含量与花色素苷含量亦无显著相关性,但成熟时果皮中酸含量与花色素苷含量呈显著正相关(r=0.9815*)。不同颜色果袋影响PAL、UFGT酶活性,果实成熟时不同果袋PAL酶活性与花色素苷含量相关性显著(r=0.9613*),UFGT酶活性与花色素苷含量相关性显著(r=0.9365*)。     

Phytochemicals and antioxidant capacity of orange (Citrus sinensis (l.) Osbeck cv. Salustiana) juice produced under organic and integrated farming system in Greece

Organically and integrated produced orange (Citrus sinensis (l.) Osbeck cv. Salustiana) fruits were assayed in terms of fruit characteristics and juice phytochemicals over a period of two years. Fruit size and juice volume were higher under organic farming system. There were not any significant differences concerning either the carbohydrates’ or organic acids’ concentrations of the juice. Similar results were obtained concerning the total phenol, the total o-diphenol and the total flavonoid concentration of the juice, while neither hesperidin nor narirutin differentiated significantly. However, β-carotene concentration was detected in higher concentration in organically produced fruit (0.43 mg L⁻¹). Juice extracted from both integrated and organically produced fruits exhibited similar antioxidant capacity values (based on 2,2-diphenyl-1-picryl hydrazyl and ferric reducing/antioxidant power assays), while correlation analysis revealed the significant contribution of phenolic compounds to antioxidant capacity (r = 0.75–0.86). Most of the amino acids determined were quantified in similar concentration in the juice of both organic and integrated produced fruits (approximately 1600 mg L⁻¹). The present results indicate that integrated oranges cv Salustiana, under the cultivation management implemented in this experiment, present similar antioxidant and nutritional values to the organically produced ones.     

Strawberry fruit quality attributes after application of plant growth stimulating compounds

Strawberry plants cv. Camarosa were treated with different plant growth stimulators, in order to examine their effect on both yield and product quality. The treatments comprised an untreated control and a mixture of a seaweed extract plus a commercial mixture of nitrophenolates and a commercial mixture of an auxin (phenothiol) plus gibberellic acid at two dose rates. The plant growth stimulators increased marketable yield and fruit size, while they had no significant impact on fruit juice pH, titratable acidity and total soluble solids concentration. Furthermore, they had no significant effect on fruit organic acid and carbohydrate concentration and on fruit color, although they enhanced total anthocyanin concentration. The antioxidant activity of the fruit juice was slightly higher in the fruits of control treatment, which could be the result of their higher total phenol, o-diphenol, flavonoid and flavanol concentration. When a taste panel took place, the panelists gave the best score to those fruits deriving from plants treated with the mixture of auxin plus gibberellic acid.     

基于果肉单体酚和总酚含量评价桃果实抗氧化能力

为利用果实酚类物质组分含量评价桃果实的抗氧化能力,以12个红肉桃、7个白肉桃和4个黄肉桃品种成熟期果实为试材,分析果肉单体酚和总酚含量的差异。结果表明,红肉桃各品种具有较高的表儿茶素和总酚含量。在对各指标进行相关性分析的基础上进行主成分分析,将8个酚含量指标概括成4个独立的综合指标（即主成分）,通过隶属函数分析求得各综合指标的隶属函数值,结合权重计算综合评价值并对各品种果肉抗氧化能力进行综合排序,发现红肉桃中的‘北京一线红’综合评价值最高,同时红肉类型排序靠前,多数白肉、黄肉类型排序靠后,与聚类分析结果较一致。试验结果表明桃果实抗氧化能力与肉色密切相关,利用主成分分析法、隶属函数法、聚类分析法结合单体酚、总酚含量可综合评价不同肉色桃果实的抗氧化能力。对桃果实抗氧化能力的贡献排序依次为新绿原酸、总酚、表儿茶素、阿魏酸、绿原酸、芦丁、儿茶素、槲皮素。     

5 - 氨基乙酰丙酸和金雀异黄素促进苹果果皮花青素形成的效应

 无论是树上的苹果果实还是离体果皮, 5 - 氨基乙酰丙酸(ALA) 处理均能显著促进果皮花青素积累, 而金雀异黄素(GNT) 促进离体果皮花青素积累的效应比ALA还明显。光照、ALA和GNT处理均诱导果皮PAL活性短时上升, 表明花青素积累涉及到合成酶活性的诱导。     

机械伤促进红色砂梨着色的机制分析

 以红色砂梨（Pyrus pyrifolia Nakai）品种‘满天红’为试材,研究了采后机械伤处理对果实着色相关的生理指标和基因表达的影响。结果表明：机械伤处理能够有效促进果实受伤部位花色苷的积累,并伴随着该部位果实硬度显著下降,乙烯释放速率显著上升,花色苷合成相关基因PpF3H、PpANS、PpUFGT和PyMYB10表达量显著上调,而对照果实仅发生了轻微着色,且未检测到乙烯的释放。据此推测乙烯可能参与了红色砂梨果实花色苷合成的调控,对花色苷合成具有促进作用。机械伤处理可以作为一种有效的研究方法用于果实着色调控机制的研究。     

采后照光处理对富士苹果增色及贮藏的影响

采后人工照光使富士苹果增色的试验结果表明：白色荧光灯照射后果实花青素形成量最多;８℃和 ２０℃下果实花青素形成最快,２℃下最慢,但形成量最多;８０ Ｗ照射果实花青素形成量大于４０ Ｗ照射;２℃和 ８℃下采用白色荧光灯分别照射 １２０、１９２ｈ,可使果实照光面 １００％着色。对果实随后的低温贮藏无显著不良影响。