作　　者： ; ; ; ; ;

机构地区： 广州大学生物与化学工程学院

出　　处： 《园艺学报》 2004年第6期723-726,共4页

摘　　要： 研究了‘糯米糍’荔枝果实在3℃和0℃条件下果皮的色泽和花色素苷及类黄酮含量的变化。结果表明,果实在0℃下14d时褐变指数迅速增大,21d时已遭受不可逆的冷害。在冷藏过程中,果皮的色泽指标a、L、C值及花色素苷、类黄酮、总酚含量均随贮藏时间的延长而下降,0℃下比3℃下降快。0℃下14～21d,a、L、C值分别下降了27.95%、33.58%和58.47%,而21d时果皮花色素苷、类黄酮和总酚含量依次为采收时的18.08%、35.99%和41.64%。说明冷害加速了荔枝果皮花色素苷的降解及类黄酮和总酚的变化,促进了褐变进程的发生。果皮a、L、C值与褐变指数、花色素苷含量呈显著相关性(P<0.05),采用自动测色色度计可真实地反映果皮花色素苷含量和褐变程度。 A famous litchi(Litchi chinensis Sonn.)cultivar ‘Nuomici’was used to investigate the changes of color and the contents of anthocyanins and flavonoids in pericarp during chilling-injuried temperature storage. The browning index increased greatly after storing for 14 d at 0℃ and developed irreversible chilling damage on the 21th day. The apparent color parameters a, L and C values decreased continuously with storage time, indicating that the peel had less red feature and became darker. Within 7 days(from 14 d to 21 d) stored at 0℃, the values of a, L and C went down by 27.95%,33.58% and 58.47%,respectively. The contents of anthocyanin,flavonoids and total phenolic in pericarp at 0℃decreased , and on the 21th day they were 18.08%,35.99% and 41.64%, respectively, as those at harvest day. Cold storage at 3℃ partially inhibited the changes of all these parameters, thereby delaying the browning progress.The color parameters of a, L and C value were significantly correlated with browning index and anthocyanins contents, respectively(P﹤0.05). Colorimeter can be used as objective parameter to designate the browning degree of chilling injury.

关 键 词： 荔枝 冷害 果皮 色泽 花色素苷 类黄酮 贮藏

领　　域： [农业科学] [农业科学]