CAJ | 학술논문

试验研究黑穗醋栗品种亚德在其着色过程中花色苷积累与PAL、CHI、DFR和UFGT酶活性以及糖积累和叶绿素含量的关系.结果表明,黑穗醋栗果皮中花色苷的积累伴随果实的生长发育而增高,采收时含量略有下降.发育前期果皮中的叶绿素含量在合成花色苷前达到最高值,果实发育后期,叶绿素含量急剧下降,而花色苷迅速合成,使果皮颜色由绿色转为黑色.蔗糖含量的增加与花色苷含量的积累高度相关.黑穗醋栗果皮中的PAL酶与花色苷合成密切相关.
시험연구흑수작률품충아덕재기착색과정중화색감적루여PAL、CHI、DFR화UFGT매활성이급당적루화협록소함량적관계.결과표명,흑수작률과피중화색감적적루반수과실적생장발육이증고,채수시함량략유하강.발육전기과피중적협록소함량재합성화색감전체도최고치,과실발육후기,협록소함량급극하강,이화색감신속합성,사과피안색유록색전위흑색.자당함량적증가여화색감함량적적루고도상관.흑수작률과피중적PAL매여화색감합성밀절상관.
The paper studied the relationship between anthocyanin accumulations and acativity of PAL, CHI, DFR and UFGT, sugar accumulation, chlorophyll content on black current fruit coloring of 'Adrian'. The results showed that anthocyanins accumulations in peel of black current gradually increased as the fruit development and slightly decreased until harvest. Chlorophyll content reached a peak before the synthesis of anthocyanins in early stage of black current fruit development, chlorophyll content fell sharply, while anthoyanins rapid synthesized in late stage of black current fruit development. The peel was from green to black. Increasing of sucrose content was high correlation to anthoyanin accumulations. PAL activity was closely related to anthocyanin synthesis in fruit peel of black current.