Lancaster J E, Dougall D K.Regulation of skin color in apples[J].Critical Reviews in Plant Sciences, 1992, 10(6):487-502
[2]
张上隆, 陈昆松.果实品质形成与调控的分子生理[M].北京:中国农业出版社, 2007[Zhang S L, Chen K S.The Formation of Fruit Quality and Regulation of Molecular Physiology[M].Beijing:China Agriculture Press, 2007(in Chinese)]
[3]
Dussi M C, Sugar D, Wrolstad R E.Characterizing and quantifying anthocyanins in red pear and the effect of light quality on fruit color[J].J Amer Soc Hort Sci, 1995, 120(5):785-789
[4]
Dayton D F.The pattern and inheritance of anthocyanin distribution in red pears[J].J Proc Am Soc Hortic Sci, 1966, 89:110-116
[5]
Ngo T, Zhao Y Y.Stabilization of anthocyanins on thermally processed red D’Anjou pears through complexation and polymerization[J].LWT-Food Science and Technology, 2009, 42:1144-1152
[6]
俞德浚.中国果树分类学[M].北京:农业出版社, 1979[Yu D J.The Taxonomy of Chinese Fruit[M].Beijing:Agriculture Press, 1979(in Chinese)]
[7]
胡亚东, 贾惠娟, 孙崇德, 等.桃果实中花青苷的提取、检测及应用[J].果树学报, 2004, 21(2):167-169[Hu Y D, Jia H J, Sun C D, et al.A method for extraction and determining anthocyanin from peach fruit and its application[J].Journal of Fruit Science, 2004, 21(2):167-169(in Chinese with English abstract)]
[8]
庞学群, 张昭其, 段学武, 等.pH 和温度对荔枝花色素苷稳定性的影响[J].园艺学报, 2001, 28(1):23-27[Pang X Q, Zhang S Q, Duan X W, et al.Influence of pH and temperature on the stability of anthocyanin from litchi pericarp[J].Acta Horticulturae Sinica, 2001, 28(1):23-27(in Chinese with English abstract)]
[9]
张昭其, 庞学群, 段学武, 等.荔枝采后果皮花色素苷的降解与花色素苷酶活性变化[J].中国农业科学, 2003, 36(8):945-949[Zhang S Q, Pang X Q, Duan X W, et al.The anthocyanin degradation and anthocyanase activity during the dericarp browning of lychee fruit[J].Scientia Agricultura Sinica, 2003, 36(8):945-949(in Chinese with English abstract)]
[10]
Lee H, Wicker L.Anthocyanin pigments in the skin of lychee fruit[J].Journal of Food Science, 1991, 56(2):466-468
[11]
Pomar F, Novo M, Masa A.Varietal differences among the anthocyanin profiles of 50 red table grape cultivars studied by high performance liquid chromatography[J].Journal of Chromatography A, 2005, 1094(1):34-41
[12]
Tian Q, Giusti M M, Stoner G D, et al.Characterization of a new anthocyanin in black raspberries(Rubus occidentalis)by liquid chromatography electrospray ionization tandem mass spectrometry[J].Food Chemistry, 2006, 94:465-468
[13]
Liu H F, Wu B H, Fan P G, et al.Sugar and acid concentrations in 98 grape cultivars analyzed by principal component analysis[J].Journal of the Science of Food and Agriculture, 2006, 86(10):99-107
[14]
Wu B, Quilot B, Kervella J, et al.Analysis of genotypic variation of sugar and acid contents in peaches and nectarines through the Principle Comonent Analysis[J].Euphytica, 2003, 132:375-384
[15]
金潇潇, 陈发棣, 陈素梅, 等.20个菊花品种花瓣的营养品质分析[J].浙江林学院学报, 2010, 27(1):22-29[Jin X X, Chen F L, Chen S M, et al.Nutrition in 20 cultivars of chrysanthemum[J].Journal of Zhejiang Forestry College, 2010, 27(1):22-29(in Chinese with English abstract)]
[16]
鞠志国.花青苷合成与苹果果皮着色[J].果树科学, 1991, 8(3):176-180[Ju Z G.Anthocyanin biosynthesis and pigmentation in apple skin[J].Fruit Science, 1991, 8(3):176-180(in Chinese)]
[17]
Awad M A, Jager A D, Westin L M.Flavonoid and chlorogenic acid levels in apple in apple fruit charactererisation of variation[J].Sci Hort, 2000, 83:249-263
[18]
Mozeti? B, Treb?e P, Sim?i? M, et al.Changes of anthocyanins and hydroxycinnamic acids affecting the skin colour during maturation of sweet cherries(Prunus avium L.)[J].LWT-Food Science and Technology, 2004, 37(1):123-128
[19]
Lee H S.Characterization of major anthocyanins and the color of red-fleshed budd blood orange(Citrus sinensis)[J].Journal of Agricultural and Food Chemistry, 2002, 50(5):1243-1246
[20]
Dugo P, Mondello L, Morabito D, et al.Characterization of the anthocyanin fraction of sicilian blood orange juice by micro-HPLC-ESI/MS[J].J Agric Food Chem, 2003, 51:1173-1176
[21]
崔彦, 束怀瑞.红色苹果花青苷的组成[J].山东农业大学学报, 2000, 31(3):309-310[Cui Y, Shu H Y.The kinds of anthocyanines in red apple[J].Journal of Shandong Agricultural University, 2000, 31(3):309-310(in Chinese with English abstract)]
[22]
Mazza G, Miniati E.Anthocyanins in Fruits, Vegetables and Grains[M].Morden:CRC Press, 1993