Studies On Variation Of The Fruit Pigments And Its Affecting Factors In The 'Red-sun' Kiwifruit

This thesis tries to reveal the variation of the fruit pigments and its affecting factors in the 'red-sun' kiwifruit in order to inhance the fruit quality. In conducting the experiments, the red color, anthocyanin and chlorophyll content from different part of the fruit is measured; L-glu, GA3, CPPU, bagging, etc. are applied to the fruit; fruit from different fruiting shoots and altitude are studied. The main results are concluded as follow:1. The main pigments in 'red-sun' kiwifruit are chlorophyll and anthocyanin, the content order is chl a>chl b>carotenoid> anthocyanin.①The red pigment in the 'red-sun' kiwifruit is characterized as anthocyanin, and mainly distributed in outer pericarp and inner pericarp.②There are three variation stages of the red color. First, the red color only distributed in outer pericarp from DAMB8 to DAMB25. And then, there are green color but no red from DAMB25-59 in the whole fruit. The last stage is from DAMB59 to fruit harvest, the red color only distributed in inner pericarp.③The highest content of anthocyanin appeared in fruit set period and mainly distributed in outer pericarp. There are little anthocyanin from DAMB35-59 in the whole fruit. The anthocyanin content increased again from DAMB67, and reaches its peak content until harvest and mainly in inner pericarp.④The highest chlorophyll content is in epicarp of the whole growth period. From epicarp to axile placenta, the chl/b is becoming lower.(2) The pigment content of the 'red-sun' kiwifruit is affected by many factors.①The chlorophyll content,anthocyanin content was increased after the treatment of L-glu.②The pigment content were not significantly affected after the GA3 applied to the fruit stalk.③The chlorophyll content and anthocyanin content was increased after the treatment of CPPU.④There were not signifcant differences of chlorophyll content, anthocyanin content between different mother fruiting canes and fruiting shoots.⑤The chlorophyll and anthocyanin content were increased after bagging.⑥There were not signifcant differences of chlorophyll content, and the anthocyanin content tended to inhance as the altitude increased.