Dynamic Comparison Between Sanyuehong and Baitangying Litich(Litchi Chinesis Sonn.)in Pericarp Color Changes
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摘要: 为研究三月红荔枝果皮着色与果肉变甜不同步的原因, 以三月红和白糖罂荔枝果实为试材进行果皮着色动态差异的比较研究。果皮a值观测结果表明三月红荔枝果皮迅速转红主要发生在果皮全红前13d内, 而白糖罂荔枝果皮迅速转红发生在果皮全红前7d内;果皮h值观测结果表明三月红荔枝果皮着色主要发生在果皮全红前10d内, 而白糖罂荔枝果皮迅速转红主要发生在果皮全红前11d内;三月红荔枝果肉的糖酸比在4月22日达到最大值;白糖罂荔枝果肉的糖酸比在5月16日达到并此后维持最大值;可见, 三月红荔枝果皮着色与果肉变甜发育是不同步的, 前者晚约6d, 主要原因是三月红荔枝果肉糖酸比最高时的果皮花色素苷含量较低;而白糖罂荔枝果皮着色与果肉变甜发育是同步的。2个荔枝品种果皮在着色过程中果皮花色素苷含量总体上呈上升趋势, 果皮叶绿素含量总体上呈下降趋势;2品种果皮a和h值分别与果皮花色苷含量呈显著的线性正和负相关关系;三月红荔枝果皮全红时的果肉可滴定酸含量升高导致果肉风味变酸。Abstract: In order to study discordant development between pericarp color and flesh sweetness of Sanyuehong litich fruits, dynamic comparison was conducted between Sanyuehong and Baitangying litich.The results in avalue showed that the date of pericarp color turned into complete red was 13 days for Sanyuehong litich but it was 7 days for Baitangying litich in rapidly coloring.However, the results in h values revealed that the pericarp of Sanyuehong litich was quick coloring within 10 days before full red but it of Baitangying litich was 11 days before the pericarp full colored.The date of sugar/acids ratio in flesh reached to peak was 24 days earlier in Sanyuehong litich than in Baitangying litich.During the pericarp coloring, the anthocyanin content in the pericarp was increase in two cultivars but the contents of their chlorophyll tended to decrease.Linear correlations of anthocyanin content with a value and h value in the pericarp were positive and negative, respectively, and showed same in two cultivars.The results also showed that, on Sanyuehong litich, the development of pericarp coloring lagged 6 days behind the development of flesh sweetness because the anthocyanin content in pericarp was low.On Baitangying litich, the developments of pericarp coloring and flesh sweetness showed in same rates.Therefore, when the Sanyuehong litich pericarp was turned into complete red, the increase of acid content in flesh resulted in its sour flavor.
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Key words:
- litchi /
- pericarp coloring /
- pigments in pericarp /
- flesh flavor
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