LATE MATURING LONGAN PERICARP COLOR AFFECTED BY THE CHANGES OF PIGMENT AND TOTAL PHENOLS CONTENTS IN THE PERIOD OF FRUIT KEEPING FRESH ON PLANT

The effects of changes of chlorophyll, carotenoid, anthocyanin, flavonoid, total phenols contents and pericarp color in the two late maturing longan cultivars (Lidongben and Jiuyuewu) during the time of fruit fresh keeping on tree were investigated. The results showed that the pericarp color was related with the contents of chlorophyll and carotenoid during fresh keeping period. When chlorophyll content declined, carotenoid content rose, pericarp color became dark in both cultivars. The pericarp total phenols content in Lidongben kept high and declined slowly, the circumstance of Jiuyuewu was opposite. We also found the total phenols content in Lidongben which led to browning which was higher than Jiuyuewu, but keeping stable relatively in the early days that would slow down the process of browning. The anthocyanin and flavonoid had little effect on the color change of fruit peel.