乙烯利催熟过程中温州蜜柑果皮色泽及色素的变化

以“国庆一号”温州蜜柑为材料，比较催熟与自然成熟下果皮色泽与色素变化的异同点。结果表明：乙烯利浸泡的果实变黄较快，变黄果色淡且缺乏光泽。无论是乙烯利浸果还是挂树自然成熟的果实，在成熟过程中叶绿素总含量均逐渐减少，而且下降极显著或显著。类胡萝卜素含量变化趋势则不一致。经过乙烯利处理的果皮类胡萝卜素含量呈现显著的下降趋势；挂树自然成熟的果皮类胡萝卜素含量呈现先降后升的趋势，但前后差异不显著。类胡萝卜素含量与叶绿素含量的比值都是先降后升的趋势。

Changes of color and pigments in Satsuma mandarin peels after ethephon soak

Guoqing No.1 Satsuma mandarin fruits was as the experimental material.Its fruits which picked at colour-turning period were soaked in ethephon,and then observation of changes of color,chlorophyll and carotenoids in peels were conducted.Beginning from the same mature period,changes of those were observed by periodic examming fruits on the sample trees.The goal was to compare the similarities and differences of color and pigment changes in peels under natural mature and manual ripenings.The results showed tha...