果蔬采后色素物质代谢调控研究进展

色泽是果蔬采后主要的感官品质之一，它是消费者判断果蔬成熟度、新鲜度、商品可接受度及营养价值的重要参数。决定果蔬采后色泽的主要色素有叶绿素、类胡萝卜素和花色苷，它们的代谢使果蔬呈现红、橙、黄、绿、蓝、紫等多种颜色。果蔬采后常发生的褪绿、褐变、黄化和白化等转色现象，也与果蔬色素代谢过程密切相关。研究果蔬采后色素代谢及其调控具有重要意义。本文综述了物理因子、化学因子和生物技术等在调控果蔬采后色素代谢方面的作用和机理，旨在为采后果蔬色泽的有效调控提供一定的理论参考。

Advances in Regulation of Pigment Metabolism in Postharvest Fruits and Vegetables

Color is one of the main sensory qualities of fruits and vegetables, and it is also a crucial parameter for consumers
to judge the maturity, freshness, commercial acceptability and nutritional value of fruits and vegetables. Color diversity in
postharvest fruits and vegetables is due to the differential accumulation of three main classes of pigments: chlorophylls,
carotenoids and anthocyanins. The classical red, orange, yellow, green, blue or purple coloration of fruits and vegetables is
due to the metabolism of those pigments. Besides, the color change phenomena of postharvest fruits and vegetables, such
as degreening, browning, yellowing and whitening, are also closely related to the metabolism of pigments. Hence, it is
important to understand pigment metabolism and its regulation in postharvest fruits and vegetables. This paper summarizes
the effects of physical factors, chemical factors and biotechnology on the coloration of postharvest fruits and vegetables, and
the underlying mechanisms are also reviewed in this paper, aiming to provide theoretical references for further research on
the general rule and regulation of pigment metabolism in postharvest fruits and vegetables.