The Anthocyanin And Soluble Sugar Components Varieties And Correlation Analysis Of Bagging ’Pingguoli’ Fruit During Coloration

’Pingguoli’(Pyrus bretschneideri Rehd.’Pingguoli’)originated from Yanbian is one of the most cold tolerant,large fruit,juicy and good cold resistance.It’s good for managing to make do red pear.To explore ’Pingguoli’changes the color of the fruit and sugar contents and develop a excellet fruit quality of red series ’Pingguoli’ to provide theoretical basis and foundation.the experiments‘Pingguoli’from yanbian area take the fruits as test materials,bagging is adopted to improve the shading,’Pingguoli’ are studied by using high performance liquid chromatography(HPLC)method in the fruit during the coloring period,the type and contents of soluble sugar,cyanine glycosides and the corresponding change varities.We have obtained the main research achievements are as follows:(1)By using ultrasonic extraction method of pure water to treat the test samples,test conditions:C18 AQ(4.6x250mm)chromatographic column;column temperature is 35℃;the mobile phase was A solution(1%formic acid acetonitrile)and B solution(1%formic acid aqueous solution)of the mixed liquid;sample size:10μL;flow rate:0.8mL/min;the detection wavelength:530 nm;in this condition,we exploited cyanidin,delphinidin,mallow color pigment to detect,the results showed that in the ’Pingguoli’fruit detected only cyanidin.(2)Using high performance liquid chromatography(HPLC)method to determine the contents of anthocyanin in the fruit of ’Pingguoli’,and the total anthocyanin contents was determined by external standard method.The results showed that the anthocyanin contents of bagging ’Pingguoli’ rose rapidly and then decreased slightly,while the anthocyanin contents of control fruit increased first and then remained stable.The anthocyanin contents of bagging fruit was the most rapid in the 3-5d after rebagging,and the anthocyanin contents increased from 3d 28.7mg/100g to 45.9mg/100g.The results showed that the changing trend of anthocyanin content in’Pingguoli’ fruit was consistent with the color index and the color of fruit surface.(3)Using external standard method,the contents of soluble sugar in ’Pingguoli’fruit were measured by high performance liquid chromatography,and the detection conditions were as follows:(4.6mm*250mm,5μm);Column temperature:40℃;the mobile phase of acetonitrile-water(85+15,volume ratio);flow rate:1.0mL/min;sample size:20μL,the soluble sugar in fruits were divided into fructose,sorbitol,glucose and sucrose,and the highest content is glucose,sorbitol and fructose in the cane sugar the content of at least.In addition,the experiment results showed that the contents of soluble sugar in ’Pingguoli’ was significantly reduced by bagging,and the soluble sugar content of bagged fruit was lower than that of control fruit.(4)The correlation of the’Pingguoli’fruit during coloring,anthocyanin and soluble sugar analysis results showed that the accumulation of anthocyanin and fructose and sucrose was significantly positively correlated,negatively correlated with sorbitol and glucose is not obvious.The fruit soluble sugar between components are also correlated:significant correlation is between fructose and sucrose,and the correlation coefficient was 0.982;sorbitol and fructose with sucrose showed a significant negative correlation,the correlation coefficients were-0.966 and 0.930,that no significant glucose and soluble sugar correlation between the other three.