摘要
【目的】‘三红蜜柚’[Citrus maxima(Brum.)Merr.‘Sanhongmiyou’]的海绵层和果肉红色,外果皮橙黄色,经套袋后也呈现紫红色,但套袋对外果皮呈色的作用机制尚不清楚。因此,本研究通过分析不同套袋对外果皮色素积累的影响,筛选出最适套袋方案,指导生产,也为今后进一步研究果面色泽形成机理提供研究基础。【方法】以’三红蜜柚’果实为试材,分别选用3种不同的果袋对果实进行套袋,以不套袋作为对照,测定果实在发育期间的外果皮色泽参数、叶绿素和类胡萝卜素含量,使用超高效液相色谱法测定外果皮番茄红素、β-胡萝卜素和玉米黄素的含量。【结果】3种套袋处理的果皮亮度值L*、红绿色度值a*、黄蓝色度值b*和色泽饱和度在果实发育过程中均呈上升趋势,显著高于对照组;在3种套袋处理间,L*值无显著差异,处理A和处理B的果实比处理C的果实更早退绿,更早着色。相比较于对照组,套袋处理能够显著提高成熟果实果皮的番茄红素含量,不同处理间的果皮番茄红素含量差异显著,其中,处理A的果皮番茄红素含量最高,达44.54 mg·kg^-1。在果实发育过程中,套袋处理果实的果皮β-胡萝卜素、玉米黄素、叶绿素a、叶绿素b和类胡萝卜素的含量均呈下降趋势,显著低于对照组。【结论】套袋显著降低‘三红蜜柚’果实的果皮叶绿素含量,促使果皮提前退绿;双层和三层果袋显著提高成熟期果实的果皮番茄红素含量,增加果皮的红色成分,有效提高‘三红蜜柚’果实的果面着色效果。
【Objective】Citrus maxima(Brum.) Merr.‘Sanhongmiyou’originated from Pinghe county,Fujian province and is a mutant from‘Guanximiyou’. Different from‘Guanximiyou’,‘Sanhongmiyou’is with red flesh and albedo. The natural color of its flavedo is orange yellow in mature fruit, and the red color appears under bagging treatment. The mechanism of effect of bagging on peel coloration is still unknown. To optimize the bagging scheme, guide production and provide a basis for further research on the mechanism of fruit color formation, the study examined the effects of different bagging treatments on the accumulation of pigment in the flavedo.【Methods】The experiment was carried out in a pummelo orchard in Pinghe county from June 6 thto October 6 thin 2018. There were 4 treatments in this study. Six trees were employed for each treatment. 40 fruit were chosen for bagging treatments, and10 fruit from them without bagging served as the control. The rest fruit were bagged by 1 layer-, 2 layer-or 3 layer-paper bags. Starting from the date of bagging treatment, 18 bagged fruit were randomly collected at intervals of 20 days till harvest(190 days after blooming). The color of flavedo, luster and pigments including lycopene, β-caroten, zeaxanthine, chlorophyll a, b and carotenoids were immediately detected.【Results】The result showed that the values of L*, a* and CCI of bagged fruit showed an increasing trend and were higher than those of the control. The L* value in treatment B(75.60) was higher than in the other treatments, and the value was the second high treatment A. The results showed that the bagging treatments improved the brightness of the flavedo significantly. The a* in treatment A(12.06) was the highest among all the bagging treatments, followed by that in treatment B. The a* value of bagged fruit was significantly higher than that of the control fruit. The CCI value of flavedo in bagged fruit had a similar pattern to a* value. With the maturation of fruit, the CCI value in treatment A(5.14) was the highest among the 3 bagging treatments, and the CCI value of bagged fruit was significantly higher than that of the control fruit. The results show that the bagging treatments significantly improved the proportion of red in the peel and increased the Citrus Color Index of the peel effectively. The chlorophyll a of the bagged fruit showed a decreasing trend, specially from 70 and 110 days after blooming, when the chlorophyll a content in the bagged fruits decreased rapidly. At the same time, the chlorophyll a content in the control fruit was significantly higher than the bagged fruits. It showed that the bagging treatment reduced the green component in the of the peel. The treatment B had the lowest chlorophyll a content. The content of chlorophyll b was lower than that of chlorophyll a, but the trend was consistent with that of chlorophyll a. Lycopene in fruit peel was low in the early stage of fruit development and increased gradually from the 150 thday after flowering. The lycopene content of bagged fruit increased rapidly from 170 day after flowering. The content of lycopene in the peel of fruit was significant different among treatments. The highest content of lycopene was found in treatment A with 21.03 mg · kg^-1, and the second highest was seen in treatment B. At 190 thday after flowering, the lycopene content in all the bagging treatments reached a peak with the highest content in treatment A(44.54 mg · kg^-1)followed by treatment B. The content of lycopene in the control was lower than 20 mg · kg^-1 in mature fruit. The results indicated that the higher accumulation of lycopene during the late stage of fruit development was an important factor causing the redness of’Sanhongmiyou’fruit. The β-carotenoid and zeaxanthin in’Sanhongmiyou’flavedo were low in the early stage of fruit development and increased gradually from 70 thdays after flowering. At 110 days after flowering, β-carotenoid and zeaxanthin contents in the bagging treatments reached their highest values, and were highest in treatment C, with a content of 12.34 mg · kg-1 and 29.37 mg · kg-1, respectively. However, β-carotenoid and zeaxanthin contents of the control fruit were significantly higher than those in the bagged fruit during fruit development. It showed that the bagging treatment reduces the contents of β-carotenoid and zeaxanthin in‘Sanhongmiyou’fruit flavedo.【Conclusion】It was concluded that fruit bagging could improve the pigmentation of‘Sanhongmiyou’fruit flavedo effectively, reduce chlorophyll content, promote degreening of the flavedo and increase the lycopene content and thus the red color in the flavedo in‘Sanhongmiyou’fruit.The results also showed that double-layer bag was the best for‘Sanhongmiyou’fruit.
作者
吴世涛
佘文琴
李水祥
陈晶英
孙宇晨
马文
王杰
WU Shitao;SHE Wenqin;LI Shuixiang;CHEN Jingying;SUN Yuchen;MA Wen;WANG Jie(College of Horticulture,Fujian Agriculture and Forestry University,Fuzhou350002,Fujian,China)
出处
《果树学报》
CAS
CSCD
北大核心
2020年第5期687-695,共9页
Journal of Fruit Science
基金
福建省发改委农业“五新”工程项目(闽发改农业[2018]114号)
福建农林大学创新基金(No.KFA17606A)
福建农林大学科技创新专项基金(CXZX2018079)。
关键词
'三红蜜柚’
套袋
着色
色素
‘Sanhongmiyou’
Bagging
Pigmentation
Pigment
