1.College of Horticultural,Shenyang Agricultural University;2.China
Doctoral Initiating Project of Shenyang Agricultural University (880418037); Hawthon Resource Conservation Project (19200357)
摘要：本研究测定国家山楂种质资源圃（沈阳）中51份山楂地方品种（Crataegus pinnatifida var. major）的花青苷含量，结合果实色差值，以评价山楂果实颜色性状。利用色差仪测定山楂果皮、果肉的色差值（L*，a*，b*）值并计算h°、C*、CIRG值（红色葡萄果实颜色指数）；采用酶标仪测定山楂果皮、果肉的花青苷含量;通过相关性分析、主成分分析、聚类分析，明确山楂果实颜色与花青苷含量的关系。结果表明山楂果皮花青苷含量与果皮CIRG、果肉花青苷含量呈极显著正相关；果肉花青苷含量与果肉a*、C*、CIRG值，及果皮的CIRG值呈极显著正相关。根据果实色差值及花青苷含量可将山楂资源聚为4类：第1类果皮a*值相对最低、花青苷含量相对最高，果肉a*值与花青苷含量相对最高；第2类果皮a*值相对最高、花青苷含量相对最低，果肉a*值与花青苷含量相对最低；第3类果皮a*值呈中等水平、果皮花青苷含量较高，果肉a*值与花青苷含量较高；第4类果皮a*值较高、花青苷含量呈中等水平，果肉a*值与花青苷含量呈中等水平。本文通过对山楂资源果实颜色性状进行数字化赋值，并分析其与花青苷含量之间的关系，为完善山楂种质资源评价提供参考依据。
Abstract: The aim of this study was to evaluate the fruit color traits of hawthorn germplasm resources via measurements of the chromatism index and anthocyanin content of 51 hawthorn cultivars (Crataegus pinnatifida var. major) that were preserved at the national hawthorn germplasm resource repository (Shenyang). The peel and flesh of these hawthorn resources were initially determined using a colorimeter to identify their chromatism index (L*, a*, and b*), after that the h°, C*, and CIRG (color index of red grape) values were calculated. The content of anthocyanins in the hawthorn peel and flesh was measured using a microplate reader. The relationship between fruit color traits and anthocyanin content in these hawthorn resources was established using correlation analysis, principal component analysis, and cluster analysis. The findings revealed that the anthocyanin content of hawthorn peel was considerably correlated with the CIRG value of the peel, and the anthocyanin content of the flesh, respectively. The a*, C*, and CIRG values of the flesh as well as the CIRG value of the peel were greatly influenced by the anthocyanin content of the hawthorn flesh. 51 hawthorn resources could be divided into four groups based on fruit chromatism index and anthocyanin content. The a* value and anthocyanin content of the flesh were both highest in the first group, while the peel has the lowest a* value and the highest anthocyanin content The a* value and anthocyanin content of the peel were highest and lowest in the second group, respectively, while they are lowest in the flesh. The peel of the third group's fruit has a medium a* value and a high anthocyanin level, whereas the flesh has a higher a* value and a higher anthocyanin content. The higher a* value and medium anthocyanin content of the peel, and medium a* value and anthocyanin content of the flesh were found in the fourth group. The fourth group contained both the peel's higher a* value and medium anthocyanin levels as well as the flesh's medium a* value and anthocyanin content. To provide a reference basis for enhancing the evaluation of hawthorn germplasm resources, this study digitally assigned fruit color trait and assessed the relationship between fruit color traits and its anthocyanin concentration.