关键词: 草莓, 花色苷, 黄酮醇, 形成机制

Abstract:

‘Selva’ strawberries (Fragaria×ananassa) were used to study the effects of the mechanism of anthocyanins and flavonols. 12 anthocyanins and 7 flavonols were detected in 'Selva' fruits. The results showed that no anthocyanins were accumulated while abundant flavonols were synthesized in young fruits 15 to 25 days after full bloom. Thereafter, the anthocyanins increased continuously with the fruit development. On the contrary, the content of flavonols in fruits was decreased. Shading reduced fruit anthocyanins and flavonols by 70%~90%, particularly cyanins and quercitrins by 90%. These results may imply that the accumulation of anthocyanins and flavonols were restrained by shading in strawberry, and the light effects on cyanidin and quercetin were greater than on pelargonidin and kaempferol. Two major biosynthates were found in the pathway of accumulating anthocyanins, they were dihydroquercetin at the stage of young fruit and pelargonidin at the stage of mature fruit.

Key words: strawberry, anthocyanin, flavonol, mechanism