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27.贮藏期间果实颜色是怎样变化的? 果实生长期间,生态环境提供了大量产生叶绿素的条件,果实中叶绿素的含量是类胡萝卜素的4倍,所以大多数果实呈绿色。在生长后期和贮藏期间,由于叶绿素不断地分解、类胡萝卜素不断地形成和显露,果色由绿转黄,在果色变化中花青素起重要的作用。花青索是由糖苷分解所得。花青素随果实中的PH值变化而显露不同的颜色,在酸性条件下呈红色、在碱性条件下呈紫色。所以,贮藏后期,由于果实中有机酸的含量逐渐减少,果实的颜色也有所加深。
27. How does the fruit color change during storage? During the growth of the fruit, the environment provides plenty of conditions for the production of chlorophyll. The content of chlorophyll in the fruit is four times that of the carotenoid, so most of the fruits are green. During late growth and storage, due to the continuous decomposition of chlorophyll, carotenoids continue to form and reveal the color from green to yellow, anthocyanins play an important role in the change of color. Cyanosine is derived from the decomposition of glycosides. Anthocyanins show different colors as a result of changes in the pH of fruits, red under acidic conditions, and purple under alkaline conditions. Therefore, the late storage, due to the fruit of the organic acid content decreased, the color of the fruit has also deepened.