不同草莓品种成熟期类胡萝卜素含量的研究

Contents of Carotenoid in Different Strawberry Varieties During Maturing Stage

摘要: 以‘福莓1号’、‘法兰地’、‘女峰’、‘红珍珠’和‘红实美’等5个草莓品种为材料,利用超高效液相色谱法(UPLC)研究不同草莓品种果实成熟期类胡萝卜素含量的变化。结果表明,5个草莓品种主要含叶黄素和β-胡萝卜素,不同品种间类胡萝卜素的含量存在差异,‘福莓1号’、‘法兰地’、‘女峰’中类胡萝卜素含量较高,而‘红珍珠’和‘红实美’较低;果实外部的类胡萝卜素含量显著高于中心部位;‘福莓1号’和‘法兰地’中类胡萝卜素的含量随果实成熟而逐渐下降,其中绿果期到白果期以及粉红果期到红果期含量下降最为明显。

Abstract: Carotenoid contents of the strawberries,Fu Mei No.1,Frandy,Nyoho,Red Pearl,and Hong Shi Mei,at various maturing stages and in different parts of the fruits were determined using UPLC.The results showed that the dominant carotenoids in the 5varieties of strawberries were lutein andβ-carotene.The total carotenoid contents were higher in Fu Mei No.1,Frandy,and Nyoho,and lower in Red Pearl and Hong Shi Mei.They were significantly higher in the outer parts than the core of the fruits.And,as Fu Mei No.1and Frandy strawberries were maturing,their carotenoid contents decreased,and the declines were most significant from the green to the white stage,as well as,from the pink to the red stage.