现代食品科技2018，Vol.34Issue(4)：102-106,187,6.DOI:10.13982/j.mfst.1673-9078.2018.04.017
套袋促进茌梨果实色素的合成及上调PbcrtZ基因的表达
Bagging on Pigment Synthesis and Expression of PbcrtZ in 'Chili' Fruit
摘要
Abstract
The best bagging time of Chili pear was 60 d after anthesis by determining the appearance quality and the weight loss rate during the storage period. The Chili pear fruit, which was bagged at 60 d after anthesis, was used as the material, and the contents of chlorophyll, flavonoids, carotenoids and the expression of the color-related difference gene. PbcrtZ were determined in fruit peels treated with plastic fabrics and non-woven bags. The results showed that the content of chlorophyll in non-woven fabric and plastic bagged developmental Chili fruits was significantly lower than that in non-bagged fruits, and the contents of flavonoid and carotenoid were significantly higher than those of non-bagged fruits on 180 d after anthesis. In addition, the expression of PbcrtZ in non-woven fabric and plastic bagged fruits were higher than that in non-bagged fruits, and the expression on 180 d after anthesis was 4. 36 and 3. 48 times higher than that of the control group, which was in according with the difference of flavonoid content and carotenoid content. Consequently, the color of the fruits treated with non-woven fabrics and plastic bags was green-yellow and the non-bagged fruit showed a green color, and the fruits treated with non-woven fabrics showed better appearance quality and storage property.关键词
茌梨/套袋/色泽/色泽相关差异基因PbcrtZKey words
Chili pear/bagging/color/PbcrtZ引用本文复制引用
李倩,李铭桐,王彩虹,王玉玲,杨绍兰..套袋促进茌梨果实色素的合成及上调PbcrtZ基因的表达[J].现代食品科技,2018,34(4):102-106,187,6.基金项目
国家自然科学基金项目(31201608) （31201608）
山东省现代农业产业技术体系果品产业创新团队项目(SDAIT-06-06) （SDAIT-06-06）
