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    尹金华,高飞飞,祝曙华. 妃子笑荔枝果皮花色苷合成的相关因素分析[J]. 华南农业大学学报, 2001, 22(2): 18-20. DOI: 10.7671/j.issn.1001-411X.2001.02.006
    引用本文: 尹金华,高飞飞,祝曙华. 妃子笑荔枝果皮花色苷合成的相关因素分析[J]. 华南农业大学学报, 2001, 22(2): 18-20. DOI: 10.7671/j.issn.1001-411X.2001.02.006
    shu
    YIN Jin hua,GAO Fei fei,ZHU Shu hua. A Study on Factors Related to Synthesis of Anthocyanin in Pericarp of ‘Feizixiao’ Litchi[J]. Journal of South China Agricultural University, 2001, 22(2): 18-20. DOI: 10.7671/j.issn.1001-411X.2001.02.006
    Citation: YIN Jin hua,GAO Fei fei,ZHU Shu hua. A Study on Factors Related to Synthesis of Anthocyanin in Pericarp of ‘Feizixiao’ Litchi[J]. Journal of South China Agricultural University, 2001, 22(2): 18-20. DOI: 10.7671/j.issn.1001-411X.2001.02.006
    shu

    妃子笑荔枝果皮花色苷合成的相关因素分析

    A Study on Factors Related to Synthesis of Anthocyanin in Pericarp of ‘Feizixiao’ Litchi

      摘要
    • 摘要: 以妃子笑荔枝为试材，研究了主要内部相关因素对果皮色苷合成的影响，结果表明：果皮转色前，可溶性糖和花色苷同步快速上升，糖的合成与花色苷的合成有重要的相关性，还不足以证明PAL是花色苷合成的关键酶；果实商品成熟期果皮pH值的增加不利于花色苷红色的表现，pH值对花色苷合成的影响比较复杂，还有待进一步的研究。

       

      Abstract: Effects of relevant factors on anthocyanin synthesis in the pericarp of litchi ( Litchi chinensis Sonn. cv. Feizixiao) was studied. The results showed that before coloration, both soluble sugar and anthocyanin increased rapidly, and sugar might initiate anthocyanin synthesis. PAL did not appear to be the key enzyme for anthocyanin synthesis. The effect of pH on anthocyanin synthesis was complex and further study is required.

       

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