Abstract：Taking 4 eggplant（Solanum melongena L.）varieties with different fruit colors as experiment material, the contents of anthacynin, chlorophyll, and soluble sugar during fruit development process were determined and the correlations between pigment and soluble sugar were analyzed. The results indicated that contents of anthocyanin and chlorophyll constituted the pigment of eggplant fruit. The contents of various pigments varied with genotypes. The purple anthocyanin increased rapidly in the later stage of fruit development, while chlorophyll content decreased. The green eggplant was just the opposite. Soluble sugar in eggplant fruit were mainly cane sugar and glucose. In the later stage of fruit development, the purple eggplant contained much more cane sugar, glucose and total reducing sugars than the green one. But in purple eggplant fruit, there was remarkable or extreme remarkable positive correlation between anthocyanin and cane sugar, reducing sugar and oligosaccharides. In green eggplant fruit, there was remarkable positive correlation between chlorophyll content and total soluble sugar. These results indicated that in eggplant fruit, accumulation of anthocyanin and chlorophyll were 2 independent procedure, and these 2 accumulation had close correlation with the changes in soluble sugar content，and their correlation varied with eggplant genotypes.
王玲平;戴丹丽;胡海娇;包崇来;毛伟海. 不同基因型茄子果实发育过程中色素与可溶性糖的关系[J]. 中国蔬菜, 2010, 1(22): 41-46.
WANG Ling-ping;DAI Dan-li;HU Hai-jiao;BAO Chong-lai;MAO Wei-hai. Relationship between Contents of Pigments and Soluble Sugars during Development of Eggplant Fruits with Different Genotypes. , 2010, 1(22): 41-46.
