Physiological study on the flower color formation of five varieties of Lagerstroemia indica
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摘要:目的
旨在探讨不同花色紫薇开花过程中的颜色变化及其影响因素。
方法通过测定5个花色(红色、白色、淡粉色、粉色和紫色)紫薇在开花过程中4个时期的花瓣色度值，总叶绿素、类胡萝卜素、花色苷、总黄酮、可溶性糖和可溶性蛋白含量以及pH等理化指标，探讨影响紫薇呈色的生理因素。
结果不同花色紫薇在开花过程中L*(亮度)持续下降，a*(红绿值)和c*(饱和度)先上升后下降，b*(黄蓝值)和h(色调)变化趋势各异；白色紫薇的L*和h最高，最大值分别为61.61和1.45，而红色紫薇的a*、b*和c*最高，最大值分别为44.83、7.39和45.44；盛花期时，红色花中花色苷含量最高，为1.55 mg·g−1，而在白色花和淡粉色花中含量较低，仅为0.04和0.05 mg·g−1，粉花的总黄酮含量最高，在开花过程中平均含量为4.17 mg·g−1。各色紫薇均在花芽期和初花期pH较高，而在盛花期和末花期pH显著下降(P<0.05)。色度值受色素含量调控，其中L*与总叶绿素、类胡萝卜素和花色苷含量呈极显著负相关(P<0.01)；a*和c*与三者呈极显著正相关(P<0.01)；b*与总黄酮含量呈极显著正相关(P<0.01)，与总叶绿素和类胡萝卜素含量呈显著正相关(P<0.05)。
结论色素含量影响花瓣的色度，pH通过影响花色苷稳定性进而影响花色，可溶性糖间接影响花色表现。本研究为揭示影响紫薇花色形成的生理因素提供了科学依据。
Abstract:ObjectiveThis study aims to explore the color changes and influencing factors of Lagerstroemia indica flowers with different flower colors during the blooming process.
MethodThe color values, contents of total chlorophyll, carotenoids, anthocyanins, total flavonoids soluble sugar, and soluble protein were measured at four stages for five flower colors (red, white, light pink, pink and purple). The physiological factors influencing the flower color expression of L. indica were investigated.
ResultThe L* (brightness) of L. indica flowers with different colors continuously decreased during the blooming process. The a* (red-green value) and c* (saturation value) first increased and then decreased. The b* (yellow-blue value) and h (hue) exhibited varying trends. The white-flowered L. indica had the highest L* and h, with maxima of 61.61 and 1.45, respectively, while the red-flowered ones had the highest a*, b*, and c*, reaching maxima of 44.83, 7.39, and 45.44 respectively. At the full blooming stage, the anthocyanin content in red flowers was the highest at 1.55 mg·g−1, whereas it remained relatively low in white and light pink flowers at 0.04 and 0.05 mg·g−1, respectively. Pink flowers displayed the highest total flavonoid content, with an average of 4.17 mg·g−1 during the blooming process. The pH of L. indica flowers of all colors were relatively high at the bud and early blooming stages, but significantly decreased at the full and late blooming stages (P < 0.05). The color values of L. indica flowers were regulated by pigment contents. Specifically, the L* exhibited a highly significant negative correlation with total chlorophyll, carotenoids, and anthocyanin contents (P < 0.01). The a* and c* showed highly significant positive correlations with these three pigments (P < 0.01). The b* showed a highly significant negative correlation with total flavonoid content (P < 0.01) and a significant positive correlation with total chlorophyll and carotenoid contents (P < 0.05).
ConclusionPigment content influences petal color, pH affects flower color by influencing anthocyanin stability, and soluble sugars indirectly affect color expression. This study provides scientific evidence for understanding the physiological factors that influence the color formation of L. indica flowers.
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Keywords:
- Lagerstroemia indica /
- Flower color /
- Pigments /
- Coloration
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图 2 不同花色紫薇总叶绿素和类胡萝卜素含量变化
各图中，柱子上方的不同大写和小写字母分别代表不同花色和不同时期间差异显著(P<0.05，Duncan’s法)。
Figure 2. Changes in total chlorophyll and carotenoid contents in Lagerstroemia indica varieties with different flower colors
In each figure, different uppercase and lowercase letters on bars represent significant differences among different flower colors and different periods, respectively (P<0.05, Duncan’s method).
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图 3 不同花色紫薇花色苷和总黄酮含量变化
各图中，柱子上方的不同大写和小写字母分别代表不同花色和不同时期间差异显著(P<0.05，Duncan’s法)。
Figure 3. Changes in anthocyanin and total flavonoid contents in Lagerstroemia indica varieties with different flower colors
In each figure, different uppercase and lowercase letters on bars represent significant differences among different flower colors and different periods, respectively (P<0.05, Duncan’s method).
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图 4 不同花色紫薇pH变化
柱子上方的不同大写和小写字母分别代表不同花色和不同时期间差异显著(P<0.05，Duncan’s法)。
Figure 4. pH Changes in Lagerstroemia indica varieties with different flower colors
Different uppercase and lowercase letters on bars represent significant differences among different flower colors and different periods, respectively (P < 0.05, Duncan’s method).
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图 5 不同花色紫薇可溶性糖和可溶性蛋白含量变化
不同大写字母和小写字母分别代表不同花色和不同时期间差异显著(P<0.05，Duncan’s法)。
Figure 5. Changes in soluble sugar and soluble protein contents in Lagerstroemia indica varieties with different flower colors
In each figure, different uppercase and lowercase letters represent significant differences among different flower colors and different periods, respectively (P<0.05, Duncan’s method).
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图 6 紫薇开花过程中各指标的相关性
Chl：总叶绿素含量；Car：类胡萝卜素含量；TA：花色苷含量；TF：总黄酮含量；SS：可溶性糖含量；SP：可溶性蛋白含量；*和**分别代表在P<0.05和P<0.01水平显著相关(Pearson法)。
Figure 6. Correlation of various indicators during flowering process of Lagerstroemia indica
Chl: Total chlorophyll content; Car: Carotenoid content; TA: Anthocyanin content; TF: Total flavonoid content; SS: Soluble sugar content; SP: Soluble protein content; * and ** indicate significant correlations at P<0.05 and P<0.01 levels respectively (Pearson method).
表 1 不同花色紫薇花色表型变化1)
Table 1 Phenotypic changes in Lagerstroemia indica varieties with different flower colors
品种 Cultivar
(颜色 Color)时期
PeriodRHSCC 亮度
L*红绿值
a*黄蓝值
b*饱和度
c*色调
h丹红紫叶
Ebony Embers
(红色 Red)S1 67B 37.04±2.24 Ca 11.57±0.44 Bd 1.24±0.19 Bc 11.63±0.46 Bd 0.11±0.01 Cc S2 67C 26.21±3.84 Db 22.46±1.58 Ac 4.69±0.85 Bb 22.96±1.42 Ac 0.21±0.05 Ca S3 60A 20.58±1.41 Cc 44.83±1.15 Aa 7.39±0.94 Aa 45.44±1.20 Aa 0.16±0.02 Bab S4 60B 19.49±0.99 Dc 41.42±1.82 Ab 5.32±0.51 Ab 41.75±1.88 Ab 0.13±0.01 Cbc 飞雪紫叶
Ebony and Ivory
(白色 White)S1 NN155B 61.61±1.31 Aa 0.59±0.09 Db 4.99±0.52 Aa 5.03±0.51 Da 1.45±0.03 Aa S2 NN155B 60.79±1.06 Aa 0.58±0.08 Db 4.10±0.69 Bb 4.14±0.69 Db 1.43±0.02 Aab S3 NN155C 54.58±0.97 Ab 0.89±0.13 Ea 3.82±0.23 Bb 3.92±0.25 Db 1.34±0.02 Ad S4 NN155C 54.67±0.95 Ab 0.37±0.07 Ec 1.82±0.20 Cc 1.86±0.18 Ec 1.37±0.06 Acd Near East
(淡粉 Light pink)S1 62D 51.14±3.56 Ba 5.60±0.54 Cb −4.36±0.93 Ca 7.15±0.19 Cb −0.66±0.15 Db S2 62B 46.99±4.79 Ba 10.52±1.29 Ca −3.30±0.08 Ca 11.03±1.24 Ca −0.31±0.03 Da S3 62C 49.97±8.74 Aa 9.34±1.62 Da −4.22±1.93 Ca 10.33±2.02 Ca −0.41±0.15 Ca S4 62D 48.76±4.82 Ba 8.72±1.30 Da −3.13±0.67 Da 9.27±1.44 Dab −0.34±0.03 Da Tuscarora
(粉色 Pink)S1 54C 29.67±3.86 Dab 24.41±2.12 Aa 4.17±0.58 Ab 24.77±2.10 Aa 0.17±0.03 Cb S2 54D 37.04±3.65 Ca 14.15±1.38 Bc 6.04±0.24 Aa 15.40±1.25 Bc 0.41±0.04 Ba S3 54C 34.26±1.27 Bab 24.64±1.45 Ba 4.07±0.63 Bb 24.98±1.44 Ba 0.16±0.03 Bb S4 54B 29.36±3.97 Cb 20.01±0.77 Bb 4.35±0.53 Bb 20.48±0.86 Bb 0.21±0.02 Bb 紫悦 Ziyue
(紫色 Pupple)S1 N155B 50.32±2.60 Ba 2.10±0.35 Dd 1.00±0.20 Ba 2.34±0.27 Ed 0.45±0.13 Ba S2 N80B 33.66±2.99 Cb 10.75±1.00 Cc −3.61±0.52 Cb 11.34±1.11 Cc −0.32±0.02 Db S3 N80A 23.86±2.54 Cc 21.44±1.72 Ca −9.07±0.66 Dc 23.30±1.41 Ba −0.40±0.05 Cbc S4 N80B 24.70±2.00 CDc 15.66±0.47 Cb −9.18±0.15 Ec 18.15±0.40 Cb −0.53±0.02 Dc 1) 表中数据为3次组间重复的平均值±标准误差；RHSCC：皇家园艺学会比色卡；同列数据后的不同大写和小写字母分别代表不同花色和不同时期间差异显著(P<0.05，Duncan’s法)。
1) Data in the table represent the means ± standard errors of three inter-group replicates. RHSCC: Royal Horticultural Society color card; Different uppercase and lowercase letters of the same column represent significant differences among different flower colors and different periods, respectively (P<0.05, Duncan’s method).
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