闫见敏 曹克梅 李云洲 张万萍 耿广东 须文

摘要 分析不同樱桃番茄品种果实发育期类胡萝卜素的变化规律，探讨果肉外观颜色差异形成的原因，为选育不同果实颜色的樱桃番茄新品种提供参考。以成熟果色分别为红色、粉色、黄色、紫色和绿色的“状元红” “粉丽娜” “皇冠” “黑珍珠”和“碧玺”5个樱桃番茄品种为试材，测定其绿熟期、转色期、成熟期的叶绿素、番茄红素、胡萝卜素等色素的含量。结果表明，5个樱桃番茄品种在果实成熟过程中叶绿素含量呈逐渐降低趋势，完熟期含量最低;番茄红素含量呈逐渐增高趋势，其中，“状元红”完熟期番茄红素的含量最高，达0.092 mg/g;“黑珍珠”随着果实的成熟，叶绿素、胡萝卜素和番茄红素的含量呈增高趋势，其叶绿素、胡萝卜素含量明显高于“状元红”和“粉丽娜”;“皇冠”果实成熟过程中胡萝卜素的含量均低于其他几个品种;“皇冠”和“碧玺”果实成熟过程中几乎不含番茄红素。

关键词 樱桃番茄;果实发育;类胡萝卜素;果实颜色;色素含量

中图分类号 S641.2  文献标识码 A  文章编号 0517-6611（2021）04-0046-04

doi：10.3969/j.issn.0517-6611.2021.04.012

Law of Changes of Carotenoid Content in Different Cultivars of Cherry Tomato during Fruit Development

YAN Jian-min， CAO  Ke-mei， LI  Yun-zhou et al

（College of Agriculture，Guizhou University，Guiyang，Guizhou  550025）

Abstract The change regularity of carotenoid contents of cherry tomato fruits with different colors during the development was studied， and the relationship between cherry tomato fruit color and carotenoid change was analyzed， providing a reference for breeding new varieties including more lycopene. Five cherry tomato varieties were used as test materials which maturity fruit color was red， pink， yellow， purple and green， respectively， and the content of chlorophyll， lycopene， carotene and other pigments during fruit development was measured. The result showed that the content of chlorophyll decreased gradually and the content of lycopene increased in five cherry tomato varieties during the ripening process， among which Zhuangyuanhong that the content of lycopene was the highest 0.092 mg/g in the mature stage. The contents of chlorophyll， carotene and lycopene in Heizhenzhu increased with the ripening of the fruit， and the contents of chlorophyll and carotene were significantly higher in Heizhenzhu than that of Zhuangyuanhong and Fenlina.The content of carotene of Huangguan was lower than that of other varieties during the ripening process;Huangguan and Bixi almost did not contain lycopene during the ripening process of fruit.

Key words Cherry tomato;Fruit development;Carotenoid;Fruit color;Pigment content

基金项目 国家自然科学基金项目（31960604）;贵州大学人才引进科研项目（贵大人基合字〔2014〕18号）;贵州省生物学国内一流学科建设学科开放基金（GNYL〔2017〕009FX4KT43）。

作者简介 闫见敏（1983—），女，河北邯郸人，副教授，博士，从事蔬菜育种与生物技术研究。通信作者，教授，博士，从事蔬菜作物生长发育调控研究。

收稿日期 2020-07-08

类胡萝卜素普遍存在于不同颜色的花卉、水果、蔬菜中，其含量和组成不仅决定果实外观色泽和商品性，同时还具有抗癌、降血压、提高免疫力、抗氧化、延缓衰老等保健功效[1-5]，各国育种工作者越来越重视作物品种中类胡萝卜素含量的选择。……