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以两种不同成熟度的杏果实为材料，研究了杏果实色泽转变以及ＧＡ３处理延缓杏果实成熟衰老的生理效应。结果表明，杏果实成熟过程具有叶绿素降解，类胡萝卜素和花色素苷积累的特征；ＧＡ３处理延缓杏果实采后色泽的转变的生理效应，与减缓叶绿素降解，促进ＰＯＤ活性和抑制ＰＰＯ活性密切相关
Two kinds of apricot fruits with different maturities were used to study the physiological effects of apricot fruit color transition and GA3 treatment to delay the ripening and senescence of apricot. The results showed that the ripening process of apricot had characteristics of chlorophyll degradation, accumulation of carotenoids and anthocyanins. The physiological effect of GA3 on retarding the color change of postharvest apricot fruit was closely related to slowing the degradation of chlorophyll, promoting the activity of POD and inhibiting the activity of PPO