关键词: 蓝莓, 温度, 叶色, 类黄酮, 可溶性糖

Abstract: Taking 4-year-old ‘Northland’ blueberry as material, this paper studied on the changing rule of soluble sugars and flavonoids during leaf color transformation in autumn and the related relationship, especially the compositions and contents of the 3 kinds flavonoid metabolism pathway and products; expounded the characteristics of soluble sugars and flavonoids in different blueberry leaves during color change procedure in autumn, and analyzed these 2 materials and their relation with temperature. The results showed that the content of proanthocyanidins in green leaves was higher, while the content of anthocyanins in red leaves was relatively higher. With the change of leaf color, the total amount of anthocyanins and main anthocyanin contents were increased successively with larger increasing range in the later stage. While, the total amount of proanthocyanidins was decreased with big changing range at the initial stage. The flavonol content increased continuously but with a smaller range. The change rule of soluble proanthocyanidins was different from that of insoluble proanthocyanidins. The soluble procyanidins increased in middle stage, while the insoluble procyanidins always decreased. The soluble sugar content increased with the change of leaf color, in which sucrose took the highest proportion. The changes of fructose and glucose were inconsistent with those of sucrose, but their total contents were all increased. The relationship between total soluble sugar change and temperature was significantly negative, while that between total fructose, flavonoids and anthocyanin were significantly positive, and that between sucrose and procyanidine was significantly negative. Comprehensive analysis showed that there were differences between contents of flavonoids and soluble sugar in blueberry leaves of different states during color change stage. The content of proanthoyanidins in green leaves was higher, while the contents of soluble sugar and anthocyanin were higher in red leaves. Lower temperature was conducive to the accumulation of soluble sucrose synthesis. The accumulation of flavonoids, especially anthocyanin, was accompanied by the decomposition and consumption of soluble sugars. Above results would be helpful to excavate more function of leaf in health care and R&D of products, and provide a theoretical basis for further studies on the relationship between flavonoids and soluble sugar.

Key words: blueberry, temperature, leaf color, flavonoids, soluble sugar