科研之友
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摘要
Strawberry fruit contain anthocyan ins, which are components important not only for coloration but also for human-health benefits. However, although the anthocyanin content of strawberry fruit has been reported to vary depending on light conditions, the effect of light on anthocyanin composition and content has not been demonstrated. Here we investigated the effect of dark treatment on the anthocyanin composition and content of strawberry fruit, cv. Nyoho and Toyonoka. Regarding anthocyanin compositions, the ratio of pelargonidin 3-glucoside, the primary anthocyanin in strawberry fruit, was increased by dark treatment, whereas the ratio of cyanidin 3-glucoside decreased with dark treatment in both cultivars. In contrast, the ratio of pelargonidin -(6-malonylglucoside) in 'Nyoho' increased with dark treatment. The treatment carried out at different start times and for different periods: e.g. from the white mature stage for 6 days, 10-12 days and 14-18 days (M1, M2, and M3) or until harvest for 6 days, 10-12 days and 14-18 days (L1, L2, and L3). No significant difference was observed in M1 and L1 for both start times of dark treatment in each cultivar for both winter and spring. However, anthocyanin content significantly decreased in 'Nyoho' in winter and in 'Toyonoka. in spring by dark treatment for 14-18 days (M3 and L3). In addition, when same period of dark treatment (dark treatment of 10-12 days: M2 and L2) were compared, the decrease of anthocyanin content by dark treatment was observed in the L2 period, but not in M2. We conclude that dark treatment affected anthocyanin composition and content of strawberry fruit depending on cultivar and period of dark treatment.
- 出版日期2011-1
