Relation of composition in peel to color development in satsuma mandarin.

柑桔脱渍开始后，果皮中总糖大量积累，而果皮中氮含量降低。果皮含糖量与果皮颜色呈显著正相关，氮含量与果皮颜色呈负相关。果皮的颜色发育与糖含量的关系比果汁的密切。在体外培养果皮片段的琼脂培养基上添加糖和氮，控制果皮的颜色发育。培养基中高浓度的蔗糖促进了脱脂，而氮则通过抑制脱脂来对抗蔗糖。高温对脱脂的抑制作用是由于果皮中糖分积累较少。根据以上观察结果，认为蜜橘果皮中糖含量升高、氮含量降低是蜜橘果皮变色的主要原因。果皮中内源性ga样物质的活性随着去脂的开始而消失，而aba样物质的活性则增加。外源处理后，赤霉素抑制果皮颜色的形成，乙烯利和NAA促进果皮颜色的形成。

Total sugar in peel of satsuma mandarin was greatly accumulated as degreening was initiated, whereas content of nitrogen in peel was decreased. There was significant active correlation between sugar content of peel and color development, whereas negative one between nitrogen content and peel color. Color development was more closely related with sugar status in peel than that in juice.Color development of peel was controled in vitro by sugar and nitrogen supplies in agar media upon which peel segments were cultured. High concentrations of sucrose in media promoted degreening, whereas nitrogen acted in opposition to sucrose by inhibiting degreening.Inhibition of degreening induced high temperature was due to low accumulation of sugar in peel.Based on these observation, it was suggested that coloring of satsuma mandain was attributed to elevated sugar content and reduced nitrogen content in peel. Activity of endogenous GA-like substance in peel was disapeared as degreening was initiated, whereas ABA-like substance was increased. By exogenous treatment, gibberellin inhibited color development, ethrel and NAA promoted peel color.