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西瓜果实发育过程中番茄红素_瓜氨酸和V_C等功能物质含量的变化

中国农业科学 2011,44(13):2738-2747

Scientia Agricultura Sinica doi: 10.3864/j.issn.0578-1752.2011.13.012

西瓜果实发育过程中番茄红素、瓜氨酸和

V C等功能物质含量的变化

万学闪1,2,刘文革1,阎志红1,赵胜杰1,何 楠1,刘 鹏1,代军委2

(1中国农业科学院郑州果树研究所,郑州 450009;2三亚市南繁科学技术研究院,三亚 572000,海南)

摘要:【目的】对不同品种西瓜果实发育过程中番茄红素、瓜氨酸和V C等功能物质含量的动态变化进行分析,以探讨西瓜功能物质的变化规律,旨在为西瓜品质改良、功能西瓜育种提供依据。【方法】本研究以不同西瓜品

种为对象,对不同发育阶段果实中番茄红素、瓜氨酸和V C等功能物质含量进行测定。【结果】(1)红瓤西瓜果实番

茄红素在果实发育过程中的积累呈“S”型曲线变化;幼果番茄红素含量较低,着色期急剧增加,完熟期达到峰值。

(2)西瓜幼果瓜氨酸含量较低,随果实发育瓜氨酸缓慢积累,果实膨大期含量有所减少,随后大幅度增高,接近

完熟达到峰值,过熟期含量缓慢减少。(3)幼果期总V C含量较高,随着果实发育有所积累并达到第1个峰值,果

实膨大期迅速下降到最低值,随后迅速积累,完熟期达到第2个峰值,过熟期缓慢下降;还原型V C和氧化型V C也

符合同样规律,即西瓜果实发育过程总V C、还原型V C(AA)和氧化型V C(DHAA)的含量均呈“M”曲线变化,第2

峰值大于第1峰值;达到峰值时,不同品种西瓜果实还原型V C﹕氧化型V C≈1—2﹕1。【结论】西瓜果实中番茄红

素和V C含量在完熟期达到峰值,瓜氨酸含量在接近完熟期达到峰值。

关键词:西瓜;番茄红素;瓜氨酸;V C

Changes of the Contents of Functional Substances Including

Lycopene, Citrulline and Ascorbic Acid During Watermelon

Fruits Development

WAN Xue-shan1,2, LIU Wen-ge1, YAN Zhi-hong1, ZHAO Sheng-jie1, HE Nan1, LIU Peng1, DAI Jun-wei2

(1Zhengzhou Fruit Research Institute, Chinese Academy of Agricultural Sciences, Zhengzhou 450009;2 Sanya Science and

Technology Academy for Crop Winter Multiplication, Sanya 572000, Hainan)

Abstract:【Objective】The changes of the contents of the functional substances including lycopene, citrulline and ascorbic acid

(V C) of watermelon during fruit development were studied in order to provide a theoretical basis for optimization of watermelon

breeding. 【Method】The contents of lycopene, citrulline and ascorbic acid (V C) of watermelon during fruit development were

analyzed. The lycopene, citrulline and total ascorbic acid (TAA) contents were determined by spectrophotometry methods and

ascorbic acid (AA) was determined by 2,6 - dichlorophenolindophenol titration. 【Result】The lycopene accumulation during fruit development of red flesh watermelon fruit was a S-type curve. The lycopene content of young fruit was low, and slow accumulation

during fruit development, then lycopene content increased dramatically with the red flesh coloring and achieved the highest value at

ripening stage. Decreasing tendency in lycopene contents was observed during overripening. The citrulline contents of young fruits

were lower, then it accumulated slowly during fruit development and decreased in fruit enlargement. Then it increased rapidity and

achieved the peak value before maturity. The decreasing tendency in citrulline content was noticed in maturity phase. The change of

V C contents
in different color flesh of watermelons were showed a M-curve shape during fruit development: The content of total

V C contents in different color flesh of watermelons were showed a M-curve shape during fruit development: The content of total

收稿日期:2010-11-12;接受日期:2011-01-13

基金项目:现代农业产业技术体系建设专项资金项目(nycytx-36-01-01-03)、国家科技支撑计划项目(2006BAD01A7-6-03)、河南省重大科技攻关项目(072101110500)、中国农业科学院与北京大兴区政府科研合作项目

联系方式:万学闪,Tel:133********;E-mail:wxsh173@http://www.dgcft.com/doc/6caa5a1058fafab068dc0236.html 。通信作者刘文革,Tel:0371-********;E-mail:lwgwm@http://www.dgcft.com/doc/6caa5a1058fafab068dc0236.html