HUANG Xilun,TANG Tingting,JIN Rui,et al.Study on the Physiological Mechanism of Fruit Coloration of Panax japonicus[J].Northern Horticulture,2024,(6):100-107.[doi:10.11937/bfyy.20233292]
竹节参果实呈色生理机制研究
- Title:
- Study on the Physiological Mechanism of Fruit Coloration of Panax japonicus
- 文章编号:
- 1001-0009(2024)06-0100-08
- Keywords:
- Panax japonicus fruit; pigment content; anthocyanins; flavonoids; total phenol
- 文献标志码:
- A
- 摘要:
- 以5个不同呈色时期竹节参果实为试材，采用酶标仪检测法，研究了竹节参果实生长发育过程中叶绿素、类胡萝卜素、花色苷、类黄酮和总酚含量对果实呈色的影响,以期为揭示竹节参果实呈色生理机制提供参考依据。结果表明：果实、果皮叶绿素含量变化规律随果实转色呈逐渐降低趋势，果实绿果期含量最高1.060 mg·g-1；类胡萝卜素含量变化规律与叶绿素含量变化规律呈相反趋势，果皮成熟期含量最高0.234 mg·g-1；花色苷含量的变化规律与类胡萝卜素含量变化相似呈逐渐上升趋势，果皮成熟期含量最高3.393 mg·g-1。而果实总酚、类黄酮含量合成变化规律呈先升高后降低再升高的趋势，均是成熟时期果皮含量最高，总酚为2.790 mg·g-1，类黄酮为7.256 mg·g-1。因此，竹节参果实从绿果期进入转色期时，果实中的叶绿素逐渐被破坏，类胡萝卜素开始在果皮显现出来，花色苷也开始合成，总酚与类黄酮物质对竹节参果实呈色为正向调控作用。
- Abstract:
- Taking Panax japonicus fruits from 5 different colored periods as test materials,the effects of chlorophyll，carotenoids，anthocyanins，flavonoids，and total phenols content on the color of Panax japonicus fruit during growth and development were studied using an enzyme-linked immunosorbent assay (ELISA)，in order to provide reference for revealing the physiological mechanism of color formation in the fruit of Panax japonicus.The results showed that the chlorophyll content of fruit and peel decreased gradually with the color change of fruit，and the highest content was 1.060 mg·g-1 in the green fruit period.The change rule of carotenoid content was opposite to that of chlorophyll content，and the highest content was 0.234 mg·g-1 at the mature period of peel.The change rule of anthocyanin content was similar to that of carotenoid content，which showed a gradual upward trend，and the highest content was 3.393 mg·g-1 at the mature period of peel.The content of total phenol and flavonoids in the fruit increased first，then decreased and then increased again.The content of peel was the highest in the mature period，the total phenol was 2.790 mg·g-1，and the flavonoid was 7.256 mg·g-1.Therefore，when the fruit of P.japonicus enters the color-changing period from the green fruit period，the chlorophyll in the fruit was gradually destroyed，the carotenoids begin to appear in the peel，and the anthocyanins begin to synthesize.The total phenol and flavonoid substances had a positive regulatory effect on the color of the fruit of P.japonicus.
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备注/Memo
第一作者简介：黄系伦（1995-），男，硕士研究生，研究方向为竹节参生理生态。E-mail:1938232158@qq.com.责任作者：张来（1977-），男，博士，教授，现主要从事竹节参次生代谢产物调控等研究工作。E-mail：975575681@qq.com.基金项目：国家自然科学基金资助项目(31660252)；贵州省科技厅科技资助项目（黔科合基础-ZK(2023)重点002）。收稿日期：2023-09-24