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以8年生苹果品种(王林、陆奥和宫滕富士)的果实为试材,采用套袋处理对黄绿品种的果实看色规律进行了研究,并采用纸层析技术分析了着色果皮的色素种类。结果表明:苹果的黄色和绿色品种具有合成花青苷的潜能,经套袋处理,着色潜能就能发挥出来,果皮可以由非红转变为红色。摘袋后,富士套袋果的花青苷含量迅速上升,经6d 即达到非套袋果水平;而黄绿品种套袋果的花青苷合成对光反应迟钝,在摘袋后16d 才开始增加。黄绿品种果皮形成红色是由于花青苷合成的增加;而套袋处理改善红色品种着色,并非由于提高花青苷含量。着色的黄绿品种果皮上的色素种类与正常红色品种果皮的大致相同。
The fruits of 8-year-old apple cultivars (Wang Lin, Lu Austrian and Gong Teng Fuji) were used as test materials, and the law of color appearance of yellow-green cultivars was studied by bagging treatment. The paper analyzed the color peel Pigment types. The results showed that the yellow and green varieties of apple had the potential of synthesizing anthocyanin. After the bagging treatment, the coloring potential could be exerted, and the peel could turn from non-red to red. After removing the bag, the anthocyanin content of the bagged fruit of Fuji rose rapidly, reaching the level of non-bagged fruit after 6 days. However, the anthocyanin synthesis of the bagged fruit of the yellow-green variety was unresponsive to light and started 16 days after picking the bag increase. The yellowing of peel of yellow-green varieties was due to the increase of anthocyanin synthesis, while the bagging treatment improved the coloring of red varieties, not due to the increase of anthocyanin content. Pigment yellow-green varieties on the pericarp pigment types and the normal red varieties of peel roughly the same.