The fruits of myrtle at different stages of development, namely green (G), colour break (C) and mature (M), were used to investigate the changes of fruit quality and anthocyanin composition during its development. Five anthocyanin components, such as delphinidin (Dp), cyanidin (Cy), pelargonidin (Pg), peonidin (Pn) and malvidin (Mv), were detected. Among them, the content of Dp glucoside was the highest (2.12 μg · g⁻¹) and the content of Pn glucoside was the lowest (0.17 μg · g⁻¹) at the green stage. The content of Cy glucoside was the highest (120.94 and 1,200.03 μg · g⁻¹), and the content of Mv glucoside was the lowest (19.50 and 62.72 μg · g⁻¹) at the colour break and mature stages. The single fruit weight, vertical diameter and transverse diameter at the mature stage were significantly higher than those at the colour break and the green stages by 0.87 g, 1.27 mm, 1.53 mm and 1.54 g, 3.4 mm, 3.55 mm, respectively. Fruit quality, the contents of soluble sugar and carotenoids, gradually increased with the development of fruit; and the contents were the highest at the mature stage (17.68% and 16.90 μg · L⁻¹). The contents of titratable acidity, total phenol, flavonoids, chlorophyll a and total chlorophyll gradually decreased with the development of fruit, the content was the lowest at the mature stage (2.71 mmol · 100 g⁻¹, 9.29 μg · g⁻¹, 0.1%, 0.37 μg · L⁻¹, 0.9 μg · L⁻¹) and the content was the highest at the green stage (5.25 mmol · 100 g⁻¹, 21.07 μg · g⁻¹, 0.17%, 8.86 μg · L⁻¹, 15.47 μg · L⁻¹). The difference between the green period and the colour break period was significant.

中文翻译：

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不同成熟阶段桃金娘的理化特性比较

桃金娘果实在发育的不同阶段，即绿色（G），变色（C）和成熟（M），用于研究果实品质和花色苷组成的变化。检测到了五个花色苷成分，例如翠菊素（Dp），花青素（Cy），pelargonidin（Pg），peonidin（Pn）和Malvidin（Mv）。其中，在生绿阶段，Dp葡萄糖苷的含量最高（2.12μg·g ^-1），Pn葡萄糖苷的含量最低（0.17μg·g ^-1）。Cy葡萄糖苷含量最高（120.94和1,200.03μg·g ^-1），Mv葡萄糖苷含量最低（19.50和62.72μg·g ^-1））处于换色和成熟阶段。成熟期的单果重，垂直直径和横向直径分别比断色期和绿色期的单果重分别高0.87 g，1.27 mm，1.53 mm和1.54 g，3.4 mm，3.55 mm。随着果实的发育，果实品质，可溶性糖和类胡萝卜素的含量逐渐增加；在成熟期含量最高（17.68％和16.90μg·L ^-1）。可滴定酸度，总酚，类黄酮，叶绿素含量一和总叶绿素与果实发育逐渐下降，内容是在成熟阶段（2.71毫摩尔×100克最低^-1，9.29微克·克^-1，0.1 ％，0.37μg·L ^-1，0.9微克·L ^-1）和含量最高的绿色阶段（5.25毫摩尔×100克^-1，21.07微克·克^-1，0.17％，8.86微克·L ^-1，15.47微克·L ^-1）。绿色期和颜色中断期之间的差异是显着的。