荔枝冷害过程中果皮色泽、花色素苷和类黄酮含量的变化

园艺学报 ›› 2004, Vol. 31 ›› Issue (6): 723-726.

荔枝冷害过程中果皮色泽、花色素苷和类黄酮含量的变化

胡位荣^{1 ,2};张昭其^1*;季作梁¹;刘顺枝²;张辉玲¹

(¹华南农业大学广东省果蔬保鲜重点实验室, 广州510642 ; ²广州大学生物与化学工程学院, 广州510405)

收稿日期:2003-11-06 修回日期:2004-03-05 出版日期:2004-12-25 发布日期:2004-12-25
通讯作者: 张昭其

Changes of Pericarp Color and the Content of Anthocyanin and Flavonoids inLitchi Pericarp during Chilling-injuried Temperature Storage

Hu Weirong^1,2 ;hang Zhaoqi^1*;Ji Zuoliang¹ ; Liu Shunzhi²; Zhang Huiling¹

(¹Guangdong Provincial Key Lab. of Postharvest Physiology and Technology of Fruits and Vegetables , South China Agricultural University , Guangzhou 510642 , China ; ² School of Biology and Chemistry Engineering , Guangzhou University , Guangzhou 510405 ,China)

Received:2003-11-06 Revised:2004-03-05 Online:2004-12-25 Published:2004-12-25
Contact: Zhang Zhaoqi

摘要/Abstract

摘要： 研究了‘糯米糍’荔枝果实在3 ℃和0 ℃条件下果皮的色泽和花色素苷及类黄酮含量的变化。结果表明, 果实在0 ℃下14 d 时褐变指数迅速增大, 21 d 时已遭受不可逆的冷害。在冷藏过程中, 果皮的色泽指标a、L、C 值及花色素苷、类黄酮、总酚含量均随贮藏时间的延长而下降, 0 ℃下比3 ℃下降快。0 ℃下14～21 d , a、L、C 值分别下降了27.95 %、33.58 %和58.47 % , 而21 d 时果皮花色素苷、类黄酮和总酚含量依次为采收时的18.08 %、35.99 %和41.64 %。说明冷害加速了荔枝果皮花色素苷的降解及类黄酮和总酚的变化, 促进了褐变进程的发生。果皮a、L、C 值与褐变指数、花色素苷含量呈显著相关性( P < 0.05) ,采用自动测色色度计可真实地反映果皮花色素苷含量和褐变程度。

关键词: 荔枝, 冷害, 果皮, 色泽, 花色素苷, 类黄酮, 贮藏

Abstract: A famous litchi (Litchi chinensis Sonn. ) cultivar‘Nuomici’was used to investigate the changes of color and the contents of anthocyanins and flavonoids in pericarp during chilling2injuried temperature storage. The
browning index increased greatly after storing for 14 d at 0 ℃and developed irreversible chilling damage on the 21th day. The apparent color parameters a , L and C values decreased continuously with storage time , indicating that the peel had less red feature and became darker. Within 7 days (from 14 d to 21 d) stored at 0 ℃, the values of a , L and Cwent down by 27195 %, 33158 %and 58147 %, respectively. The contents of anthocyanin , flavonoids and total phenolic in pericarp at 0 ℃decreased , and on the 21th day they were 18.08 %, 35.99 % and 41.64 %, respectively , as those at harvest day. Cold storage at 3 ℃partially inhibited the changes of all these parameters , thereby delaying the browning progress. The color parameters of a , L and C value were significantly correlated with browning index and anthocyanins contents , respectively ( P < 0.05) . Colorimeter can be used as objective parameter to designate the browning degree of chilling injury.

Key words: Litchi, Chilling-injuried, Pericarp, Color, Anthocyanin, Flavonoids, Storage

中图分类号:

S 667.1

胡位荣;张昭其;季作梁;刘顺枝;张辉玲. 荔枝冷害过程中果皮色泽、花色素苷和类黄酮含量的变化[J]. 园艺学报, 2004, 31(6): 723-726.

Hu Weirong;;hang Zhaoqi;Ji Zuoliang;Liu Shunzhi;Zhang Huiling. Changes of Pericarp Color and the Content of Anthocyanin and Flavonoids inLitchi Pericarp during Chilling-injuried Temperature Storage [J]. ACTA HORTICULTURAE SINICA, 2004, 31(6): 723-726.

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