江西农业大学学报Issue(4)：743-749,7.
红肉猕猴桃不同色泽组织色素及糖、酸含量差异分析
A Study on Tissue Pigments,Sugar, Acid Contents in Red-Fleshed Kiwifruit
摘要
Abstract
The inner and outer pericarps of ‘HY-09’,a mutant of ‘Hongyang’(Actinidia chinensis) ki-wifruit in Fengxin County were selected as materials ,and the contents of pigments ,sugar ,acid in the inner and outer pericarps were estimated and compared .The results showed that:there was clear difference in the pigment composition and content between the inner and outer pericarp of ‘HY-09’ fruit.Although chloroplast pigments existed in the inner pericarp and outer pericarps ,anthocyanin only existed in the inner pericarp .The chlorophyll content of the outer pericarp was always higher than that of the inner pericarp ,and showed significant fluctua-tions during the dessending process .The dynamic changes of soluble sugar and sugar acid ratio were more con-sistent in the inner and outer pericarps ,which showed a slow upward trend in the 47 days after full blossom , then increased rapidly ,and the soluble sugar and sugar-acid ratio of the inner pericarp were always higher than those in the out pericarp after in the 106 days after full blossom .However there was little difference between the two tissues in the changes of carotenoids and titratable acid contents in the entire development period .These study results are helpful to explore the difference between the inner and outer pericarp of red -fleshed kiwifruit , and lay the theoretical foundation for the research on the coloring mechanism of red -fleshed kiwifruit .关键词
红肉猕猴桃/果肉/色素/糖/酸Key words
red-fleshed kiwifruit/flesh/pigment/sugar/acid分类
农业科技引用本文复制引用
葛翠莲,黄春辉,张晓慧,吴寒,曲雪艳,徐小彪..红肉猕猴桃不同色泽组织色素及糖、酸含量差异分析[J].江西农业大学学报,2014,(4):743-749,7.基金项目
国家自然科学基金项目（31160385）、江西省科技支撑计划项目（20121 BBF60022）和江西省教育厅青年科学基金项目 （）
