Changes in anthocyanin concentration in Lychee (Litchi chinensis Sonn.) pericarp during maturation
Changes in anthocyanin concentration in Lychee (Litchi chinensis Sonn.) pericarp during maturation
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DOI：
10.1016/s0308-8146(98)00195-2
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发表时间：
1999-05-01
期刊：
影响因子：
8.8
通讯作者：
Wesche-Ebeling, P
中科院分区：
文献类型：
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作者：
Rivera-López, J;Ordorica-Falomir, C;Wesche-Ebeling, P
荔枝有可食用的假种皮，周围有富含花青素的果皮。以花色苷(Acy)为研究对象，研究了荔枝成熟过程中的化学和物理变化。花后17周，长度逐渐增加，宽度和重量持续增加。果皮百分含量下降到第17天，假果皮百分率上升到第19天。果实成熟后颜色变深，由淡绿色变为黄绿色(12~15瓦)，由黄红变为深红色(16~20瓦)。PH值由3.18降至2.68(12~15waa)，最后升至4.49。最高的可滴定酸度出现在第14个WAa(4.44%苹果酸)，最后下降到0.16%。可溶性固形物在成熟期(18摄氏度)最高。直到第17天，单体(Macy)和总Acy水平都有所增加。青果只含有苹果素-3-乙酰葡萄糖苷和聚合物色素，而成熟果实含有花青素-3-芦丁糖苷(>；75%)、花青素-3-葡萄糖苷(<；17%)和苹果素-3-乙酰葡萄糖苷(<；9%)。(C)1999爱思唯尔科学有限公司。保留所有权利。
Lychee has an edible aril surrounded by an anthocyanin-rich pericarp. Chemical and physical changes during lychee ripening were studied focusing on anthocyanins (Acy). Length increased up to the 17th week after anthesis (waa), and width and weight increased continuously. Pericarp % decreased until the 17th waa while aril % increased until the 19th waa. The fruit became darker during ripening and changed from light green to yellow-green (12-15th waa), and from yellow-red to dark red (16-20th waa). pH decreased from 3.18 to 2.68 (12-15th waa), finally increasing to 4.49. Highest titratable acidity occurred in the 14th waa (4.44% malic acid) decreasing to a final 0.16%. Soluble solids were highest at ripeness (18 degrees Bx). Increases in monomeric (mAcy) and total Acy levels were observed up to the the 17th waa. Green fruits contained only malvinidin-3-acetylglucoside and polymeric pigment while the ripe fruit contained cyanidin-3-rutinoside (> 75%), cyanidin 3-glucoside (< 17%) and malvinidin-3-acetylglucoside (< 9%). (C) 1999 Elsevier Science Ltd. All rights reserved.