A Study on the Causative Factors Retarding Pigmentation in the Fruit of‘Feizixiao’Litchi

ACTA HORTICULTURAE SINICA ›› 2002, Vol. 29 ›› Issue (5): 408-412.

• 研究论文 • Previous Articles Next Articles

A Study on the Causative Factors Retarding Pigmentation in the Fruit of‘Feizixiao’Litchi

Wang Huicong, Huang Xuming, and Huang Huibai

(College of Horticulture, South China Agricultural University, Guangzhou 510642, China)

Received:1900-01-01 Revised:1900-01-01 Online:2002-10-25 Published:2002-10-25

Abstract

Abstract: Two litchi cultivars , well-colored‘Nuomici’and poor2colored‘Feizixiao’, were used to investigate peel pigments and chloroplast structure during fruit maturation and to examine the bagging effects. Coloration of ‘Feizixiao’seriously lagged behind sugar accumulation , the colored area was below 18 % when sugar accumulation peaked. High chlorophyll concentration in the pericarp of‘Feizixiao’, which intensified the ground color , masked
the display of anthocyanins as a surface color. In addition , high chlorophyll concentration interfered the synthesis of anthocyanins. These facts clearly indicated that high concentration and slow degradation of chlorophylls were the main causative factor impeding the surface color development in‘Feizixiao’. Bagging fruit clusters with adhesive bonded fabric effectively reduced the content of chlorophylls and hence improved the development and display of surface color.

Key words: Litchi, Fruit, Coloration, Chlorophyll, Anthocyanin, Bagging

CLC Number:

S 667. 1

Wang Huicong;Huang Xuming;and Huang Huibai. A Study on the Causative Factors Retarding Pigmentation in the Fruit of‘Feizixiao’Litchi[J]. ACTA HORTICULTURAE SINICA, 2002, 29(5): 408-412.

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A Study on the Causative Factors Retarding Pigmentation in the Fruit of‘Feizixiao’Litchi

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