中文摘要：

以绿肉型“魁蜜”、黄肉型“金丰”和红肉型“红阳”等3个中华猕猴桃（ Actinidia chinensis Planch ）品种为试材，通过对其内果皮着色观察和色差值的测定，以及叶绿素、类胡萝卜素、花青苷含量的分析检测，探讨了不同类型猕猴桃果实发育过程中内果皮色泽的动态变化。结果表明，3种类型的猕猴桃在盛花后50 d之前内果皮均为绿色，其色差值a倡值均为负值，盛花后130 d“红阳”猕猴桃内果皮为红色，a倡值增大为（9．62±0．17）。3种类型的猕猴桃内果皮中均含有叶绿素和类萝卜素，但只有“红阳”猕猴桃含有花青苷。盛花后30 d内果皮中叶绿素含量最高，均大于每100 g含量3．50 mg，之后在“红阳”猕猴桃中持续下降，而在“魁蜜”和“金丰”猕猴桃中分别呈现先降后升和先降后升再快速下降趋势。3种类型的猕猴桃内果皮中类胡萝卜素含量前后相差不大，变化趋势较缓。“红阳”猕猴桃内果皮中花青苷含量持续上升，至盛花后130 d达最高值每100 g含量（1．46±0．06）mg。可见，不同色泽类型猕猴桃呈现不同颜色是几种色素共同作用的结果，“红阳”猕猴桃显现红色是由于叶绿素的降解和花青苷的积聚，“金丰”猕猴桃显现黄色是由于叶绿素含量的下降导致类胡萝卜素与叶绿素之比逐渐上升，而“魁蜜”猕猴桃由于两者比值基本不变而始终为绿色。研究结果可为从分子水平解释猕猴桃果肉呈色机理奠定理论基础。

英文摘要：

Different kiwifruit types such as ‘Kuimi ’ with green flesh ,‘Jinfeng ’ with yellow flesh and‘Hongyang ’ with red flesh were selected as materials .During the fruit development ,the chromism value of inner pericarp and the content of chlorophyll ,carotenoid ,anthocyanin in inner pericarp were detected to study the dy-namic changes in flesh color in different types of kiwifruit .The results showed that the flesh color of the three types of kiwifruit were green and their a＊values were negative before 50 days after full bloom .The inner pericarp color of‘Hongyang’ kiwifruit became red and the a＊value increased to 9.62±0.17.Chlorophyll and carotenoid can be detected in the three types of kiwifruit ,but only anthocyanin can be detected in ‘Hongyang ’ kiwifruit . The young kiwifruit had the highest content of chlorophyll with about 3.50 mg/（100g）FW.Then the content of chlorophyll in ‘Hongyang ’ kiwifruit declined constantly ,but followed by a gentle rise in ‘Kuimi ’ kiwifruit and fell down fast after a transient back up in ‘Jinfeng ’ kiwifruit .The content of carotenoid showed a little change during the fruit development progress .The content of anthocyanin in the inner pericarp of ‘Hongyang ’ kiwifruit continued to show an upward tendency and reached the maximum content of （1.46±0.06）mg/（100g）FW on the 130th day after full bloom.Therefore,the flesh color of ripen kiwifruit was the outcome of combined action of sev-eral kinds of pigment .‘Hongyang ’ kiwifruit appeared red due to the degradation of chlorophyll and the accumu -lation of anthocyanin .‘Jinfeng ’ kiwifruit appeared yellow ,which was caused by the decline of chlorophyll and the increase of the ratio of carotenoid content and chlorophyll content .The ratio of carotenoid content and chloro-phyll content held the line in ‘Kuimi’ kiwifruit.As a result,the‘Kuimi’ kiwifruit appeared green .The research results are helpful for the elucidation of color mechanism in kiwifruit in the future .