摘要
分析结果表明,苹果的发育时期不同,其酚类物质的合成方向也不一致。幼果期主要合成简单酚类物质和类黄酮(包括花色苷),果实膨大期主要合成简单酚和木质素,果实成熟期简单酚、类黄酮(包括花色苷)和木质素均同时合成。但黄色苹果只在幼果期合成花色苷,在成熟期不合成花色苷,其类黄酮含量是红色苹果的2倍左右。
The results showed that simple phenol, flavonoids incrude anthocyanin and lignin were main phenolics in apple fruit peel. Different phenolics were synthesized during different fruit development stages. In fruitlet stage, the simple phenols and flavonoids include anthocyanin were synthesized mainly and during fruit growth stage,only simple phenols snd lignin were synthesized. While those synthesized during fruit maturation were simple phenols, flavonoids include anthocyanin and lignin. Yellow cultivar such as Gooden Delicious also synthesized anthocyanin in the fruitlet stage but did not possessed this ability in fruit maturation atage. Its flavonoids (not include anthocyanin) content in the peel was 2 times higher tnan tnat in the peel of red cultivars(Starcrimson,Ralls).
出处
《莱阳农学院学报》
1992年第3期222-225,共4页
Journal of Laiyang Agricultural College
基金
国家青年自然科学基金
关键词
花色苷
木质素
苹果
果皮
酚
simple phenols
flavonoids
anthocyanin
lignin
apple
