【摘要】 分析了果皮分别为红、橙和黄颜色的柑橘品种“满头红”、“尾张”和“胡柚”果实着色过程中果皮类胡萝卜素组分及含量的变化。结果表明 ,随着果实的发育和成熟 ,果皮叶绿素含量下降 ,α 胡萝卜素、β 胡萝卜素含量逐渐下降直至消失 ,而β 隐黄质、β 柠乌素、玉米黄质等叶黄素成分含量逐渐上升 ,果实逐渐褪绿并呈现其特征色泽。“胡柚”果皮中类胡萝卜素总量及其橙、红色类胡萝卜素成分 β 隐黄质和 β 柠乌素积累少是其颜色淡、呈黄色的主要原因 ;三种果实的颜色差异并非由于果皮类胡萝卜素总量的差异 ,而主要是由于果皮不同类胡萝卜素成分组成比例不同。“满头红”以积累红色的 β 柠乌素为主 ,而“尾张”则以积累橙色的β 隐黄质为主。更多还原

【Abstract】 Correlation between changes in color and carotenoid content in peel of citrus fruit during fruit coloring was investigated using "Mantouhong" (C. erythrosa Hort. et Tanaka), "Owari satsuma"(C. unshiu Marc.) and "Huyou" (C.grandis Osbeck×C.sinensis Osbeck) as representatives of red, orange and yellow cultivars, respectively. The results were as follows: with development and maturation of citrus fruit, chlorophyll content of peel decreased (Fig.2), being accompanied by a gradual decrease in amounts of α-carotene and β-carotene, which are known to be in the upstream of carotenoid biosynthesis pathway. The decrease in amounts of α-carotene and β-carotene continued up to complete vanishment (Table 1). On the other hand, β-cryptoxanthin, β-citraurin and zeaxanthin that are in the downstream of carotenoid biosynthesis pathway increased steadily and became the principal carotenoid components (Table 1).As a result, fruit color changed from green to yellow, orange or red color characteristic of the mature fruit, depending on the specifies or cultivar (Fig.1). The yellow color of the yellow cultivar fruit resulted from relatively less accumulation of total carotenoids and of, especially β-citraurin and β-cryptoxanthin components in peel as compared with the orange and red cultivars. However, the difference between orange and red color of fruit was not due to any difference in total carotenoid content but to differences in the proportion of different carotenoid components in peel (Figs.2 and 3). The peel of "Mantouhong" accumulated mainly β-citraurin, whereas orange cultivar "Owari satsuma" mainly β-cryptoxanthin (Fig.3,Table l).更多还原