紫花和桂香芒果采后色泽转化的研究

紫花和桂香芒果品种随着果实后熟的进程,叶绿素含量逐渐下降,类胡萝卜素含量逐渐增加。与桂香相比,紫花芒果含有较低的叶绿素和较高的H₂O₂,与其果实转黄相一致。乙烯利和H₂O₂处理明显促进了紫花芒果的叶绿素分解和色泽转化,而对桂香芒果的叶绿素分解虽有一定的促进作用,但对外观色泽转化的影响不明显。

A Comparative Analysis of the Colour Change at Postharvest of “Zihua” and “Guixiang” Mangoes

A comparative analysis of the colour change was carried out at postharvest of "Zihua" and "Guixiang"mangoes. The content of chlorophyll decreased and carotenoid increased gradually as fruit ripened. Compared with "Guixiang", the lower content of chlorophyll and higher level of H2O2 in"Zihua"mango were found, which was associated with the colour change of "Zihua" fruit. Treating the fruits with ethylene or H2O2 markedly accelerated the degradation of chlorophyll, resulting in yellow appearance of "Zihua" mango. However, it had little effect on the colour change of "Guixiang" mango.It suggests that the colour change of "Guixiang" mango is associated with the degradation of chlorophyll and the action of H2O2, and other factors are involved.