ACTA HORTICULTURAE SINICA ›› 2020, Vol. 47 ›› Issue (6): 1172-1182.doi: 10.16420/j.issn.0513-353x.2019-0750

• Research Notes • Previous Articles     Next Articles

Physiological Mechanisms for the Phenomenon of“Blue albedo”Fruits of Citrus reticulata in Guangxi

YU Qiaoming1,LI Guoguo2,XU Rangwei1,PENG Zhaoxin1,YUAN Ziyu1,LI Wenyun1,3,TIAN Jing1,ZENG Jiwu4,PENG Shu’ang1,and XU Juan1,*   

  1. 1Key Laboratory of Horticultural Plant Biology(Ministry of Education),College of Horticulture & Forestry Sciences,Huazhong Agricultural University,Wuhan 430070,China;2Horticulture Research Institute,Guangxi Academy of Agricultural Sciences,Nanning 530007,China;3Guizhou Institute of Fruit Tree Science of Agricultural Sciences,Guiyang 550006,China;4Institute of Fruit Tree Research,Guangdong Academy of Agricultural Sciences,Guangzhou 510640,China
  • Online:2020-06-25 Published:2020-06-25

Abstract: In recent years,abnormal fruits of Citrus reticulata Blanco with commonly known as“Blue albedo”were reported to appear in some citrus producing areas. The phenomenon of blue patches or blue areas near the segment membrane side of the albedo arouses the common concern of consumers and growers. In an attempt to clarify the reason behind,the normal fruits of three loose-skinned mandarins,including Orah mandarin,Gonggan mandarin and Mashuiju tangerine,and their respective“Blue albedo” fruits were collected from three production areas in Guangxi. Anthocyanins and other flavonoids,mineral elements in the albedo were detected and analyzed. Simultaneously,soluble sugar and organic acids in the albedo and juice sacs were analyzed by using GC–MS,so as to illustrate the changes of flavor quality. The results showed that the blue color was not caused by the accumulation of anthocyanins and flavanones;the contents of 5 polymethoxyflavones in the albedo of“Blue albedo”fruit increased significantly at ripening;compared with the control,the contents of Ca,Mg,S,Zn,B and Ba in the blue albedo had significant differences,but without consistent trend. OPLS-DA analysis based on 21 mineral elements could distinguish the“Blue albedo”from the normal albedo,with K as the first marker element and S as the second. Compared with normal fruits,the content of malic acid and sucrose in blue albedo and its juice sacs increased significantly. Therefore,the formation of“Blue albedo”fruit may be related to the accumulation of various mineral element complexes or chelates under stress.

Key words: loose-skin mandarin, Citrus reticulata, “Blue albedo”fruit, mineral element, fruit quality

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