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| Relationship between Contents of Pigments and Soluble Sugars during Development of Eggplant Fruits with Different Genotypes |
| WANG Ling-ping, DAI Dan-li, HU Hai-jiao, BAO Chong-lai, MAO Wei-hai |
| Institute of Vegetable, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, Zhejiang, China |
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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.
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Received: 17 September 2010
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