套袋对桃果实成熟过程中酚酸类和类黄酮类物质积累的影响

 以‘晚蜜’桃为试材, 果实于盛花后75 d套袋、盛花后144 d除袋, 以未套袋果作对照, 应用HPLC - MS技术对果皮中酚酸类和类黄酮类物质进行了定性定量分析。在成熟果中分离、检测到了3种酚酸类物质, 8种黄酮醇类物质, 5种黄烷- 3 - 醇类物质和2种花色苷类物质。伴随果实成熟, 酚酸类和黄烷- 3 - 醇类物质的含量逐渐下降; 黄酮醇类物质在果实发育早期含量较高, 而后逐渐降低, 果实着色初期其含量骤然上升, 到成熟后期又急剧下降; 未套袋果在盛花后144 d已有花色苷积累, 套袋果除袋后果皮迅速合成花色苷。成熟期套袋果和未套袋果中的酚酸和黄烷- 3 - 醇类物质的含量没有差异, 但套袋果中花色苷类和黄酮醇类物质的含量显著高于未套袋果, 其中套袋果的花色苷含量为未套袋果的1174倍。试验表明, 酚酸类和黄烷- 3 - 醇类物质对光较敏感, 套袋显著抑制了这两类物质的合成, 但未影响成熟果中的含量, 套袋处理增加了成熟果中花色苷和黄酮醇的积累。桃果皮中的花色苷类物质代谢在果实发育早期向花色苷以外的各分支代谢方向进行, 果实着色初期同时积累黄酮醇和花色苷, 到成熟后期主要为花色苷的合成。

Effects of Bagging on Accumulation of Phenolic Acids and Flavonoids it Peach Pericarp During Fruit Maturity

Trail eultivar was'Wanmi'peach(Prunus persica L.).Fruits were bagged on 75 days and bag removed on 144 days after full bloom,the nonbagged fruits were as the control.The phenolic acids and flavonoids in pericarp were qualitatively and quantifieationally analized by HPLC-MS.Three kinds of phenolic acids,five kinds of flavan-3-ols,eight kinds of flavonols,and two kinds of anthocyanins were isolated,detected and quantified in pericarp of ripe peach.With the ripe of fruits,the contents of phenolic acids and flavan-3-ols in pericarp were gradually declined;The content of flavonols was high at early ripe stage,it was increased sharply at the early fruit coloring stage,and then sharply declined at the late stage of fruit maturation.Anthocvanins in nonbagged fruits were found to be accumulated on 144 days after full bloom,which were aceumulated in bagged fruits after removing the bags.The contents of phenolic acids and flavan-3-ols had no obvious difference between bagged and nonbagged fruits when fruits were ripe.The contents of anthocyanins and flavonols in the bagged fruits were 1.74 times higher than that in the nonbagged fruits.The results indicafmits except the ripe fruits,but bagging could enhance the accumulation of anthocyanins and flavonols significantly in the ripe fruits. Three major biosynthates were found in the pathway of accumulating anthocyanins,each metabolism branch was existed at the stage of young fruit, flavonols and anthocyanins were accumulated synchronously at the early fruit coloring stage and anthocyanins was accumulated at the fruit ripe stage.