【作者】 冯美；

【导师】 宋长冰； 平吉成；

【作者基本信息】 宁夏大学 ， 果树学， 2005， 硕士

【摘要】 本试验以宁杞1号枸杞为试材,研究了6～7月间果实生长发育动态及果实生长发育过程中糖和有机酸及其组分、Vc、可溶性蛋白质、枸杞多糖、总酚、叶绿素、类胡萝卜素、花青苷和类黄酮等物质的积累规律。并对6～10月间不同季节成熟的果实的鲜重、干重、糖、总酸、多糖、类胡萝卜素进行了研究,研究结果表明: 枸杞果实发育呈双“S”曲线,表现在果实生长发育过程中其果实鲜重增长及纵横径、体积增长均为双“S”曲线。 枸杞果实可溶性总糖含量变化表现在:生长前期变化不明显,近成熟时迅速积累至最高。可溶性糖组分成熟前为葡萄糖>蔗糖>果糖,成熟时为葡萄糖>果糖>蔗糖,成熟时果糖、葡萄糖含量均急剧增加,蔗糖含量下降。成熟时葡萄糖含量为49.99mg/gFW、果糖为41.74 mg/gFW、蔗糖为7.50 mg/gFW。 枸杞果实总酸含量呈现先升高后降低的变化趋势,成熟时其含量为0.59%。果实中的有机酸主要为苹果酸、柠檬酸、草酸。随着枸杞果实的成熟,苹果酸、柠檬酸、草酸均呈下降趋势,而柠檬酸住果实成熟时含量较高。果实成熟时苹果酸的含量为0.60 mg/gFW、柠檬酸为4.23mg/gFW、草酸为0.28 mg/gFW。 枸杞果实发育期间Vc含量变化总体上呈先升高后降低的变化趋势,花后22d和31dVc含量保持较高水平,成熟时为43.12mg/100gFW。枸杞果实在发育前期可溶性蛋白质含量较低,随着果实的发育,含量升高,至花后27d含量达最高峰,以后逐渐减少,到成熟时降至最低水平为4.43%。枸杞果实多糖含量变化,在发育前期含量较低,于花后27d迅速增加,到成熟时达最大值为1.42%。总酚含量有升有降,至果实成熟时降至最低点为3.91mg/100gFW。 枸杞果实生长发育过程中叶绿素含量呈下降的趋势,而花青苷含量、类胡萝卜素含量呈上升的趋势,类黄酮含量有升有降,至果实成熟时降至最低点。枸杞果实成熟时其主要色素为花青苷和类胡萝卜素,其含量分别为0.07OD/gFW、38.19 mg/100gFW。 枸杞秋果百粒鲜重和干重均低于夏果,可溶性固形物、还原糖、总糖含量与夏果差异显著,而多糖、总酸、类胡萝卜素含量与夏果差异不显著。更多还原

【Abstract】 Ningqi 1 of Lycium barbarum L. was used to investigate the mechanisms of fruit development and composition formation from June to July. The variation of soluble sugar and its component, titratable acid and its component, vitamin C, soluble protein, polysaccharomyces, total phenolics, chlorophyll , carotenoid anthocyanin and flavonoids of Lycium barbarum fruits during fruit development were observed. The dry weight, fresh weight , sugar, acids, polysaccharomyces and carotenoids characters in berry of different maturation times (from June to October) were also studied. The results were as follows:The growth curves of Lycium barbarum showed double sigmoid pattern.It meant that the growth curves of fresh weight, volume, diameter and length all showed double sigmoid pattern during development of berry.In the early stage of fruit development, the changes of the content of soluble sugar were not obvious, at the early ripening time soluble sugar accumulated rapidly. The content order of different kind of sugar was: glucose >sucrose >fructose before maturation and glucose > fructose > sucrose at maturation. Fructose and glucose also accumulated rapidly at maturation, but the cotent of sucrose decreased.The content of glucose was 49.99mg/gFW , the content of fructose was 41.74 mg/gFW , the content of sucrose was 7.50mg/gFW at maturation of Lycium barbarum.In the early stage of fruit development, The content of titratable acid were low. With the development of fruit titratable acid content increased. During fruit maturation, the content of titratable acid decreased lightly. Its component,were malic acids、 citric acid oxalic acid and oxalic acid . The content of malic acids、 oxalic acid , citric acid decreased during fruit maturation, but the content of oxalic acid was higher than the other two at maturation. The content of malic acids was 0.60mg/gFW , that oxalic acid was4.23 mg/gFW , that citric acid was0.28 mg/gFW at maturation of Lycium barbarum.The curve of vitamin C content showed low-high-low in the course of fruit development and kept a high level at 22d and 31d after blossom. The content of vitamin C was 43.12mg/100gFW at maturation .In the early stage of fruit development, the content of soluble protein was low. At first the content of soluble protein in fruits increased rapidly, it reached the peak at 31d after blossom, then it declined gradually from 31d after blossom to fruit maturation, and at maturation its content reached to 4.43%. In the early stage of fruit development, the changes of the content of polysaccharomyces was in lower level, then increased rapidly at the 27d after blossom, during fruit maturation its content was 1.42%. Phenolics increased in the early stage of fruit, then decreased, annd its content was 3.91mg/100gFW at maturation.During fruit development of Lycium barbarum the content of chlorophyll decreased, and the content of anthocyanidin and carotenoid contents increased, and flavonoids increased in the early stage of fruit, then decreased .The fruit color was determined by anthocyanin and carotenoids content. The content of anthocyanin was 0.07OD/gFW at maturation. But the content of carotenoids was 38.19 mg/100gFW.The fresh weight and dry weight of autumn berry of Lycium barbarum was lower than that of summer fruit. The content of sugar in autumn fruit was lower than that in the summer fruit. At the same time the content of polysaccharomyces, carotenoid, titratable acid had no markedly difference.更多还原