Study On The Berry Development And Chemical Composition Accumulation During Berry Development Of Lycium Barbarum L.

Ningqi 1 of Lycium barbarum L. was used to investigate the mechanisms of fruit development and composition formation from June to July. The variation of soluble sugar and its component, titratable acid and its component, vitamin C, soluble protein, polysaccharomyces, total phenolics, chlorophyll , carotenoid anthocyanin and flavonoids of Lycium barbarum fruits during fruit development were observed. The dry weight, fresh weight , sugar, acids, polysaccharomyces and carotenoids characters in berry of different maturation times (from June to October) were also studied. The results were as follows:The growth curves of Lycium barbarum showed double sigmoid pattern.It meant that the growth curves of fresh weight, volume, diameter and length all showed double sigmoid pattern during development of berry.In the early stage of fruit development, the changes of the content of soluble sugar were not obvious, at the early ripening time soluble sugar accumulated rapidly. The content order of different kind of sugar was: glucose >sucrose >fructose before maturation and glucose > fructose > sucrose at maturation. Fructose and glucose also accumulated rapidly at maturation, but the cotent of sucrose decreased.The content of glucose was 49.99mg/gFW , the content of fructose was 41.74 mg/gFW , the content of sucrose was 7.50mg/gFW at maturation of Lycium barbarum.In the early stage of fruit development, The content of titratable acid were low. With the development of fruit titratable acid content increased. During fruit maturation, the content of titratable acid decreased lightly. Its component,were malic acids, citric acid oxalic acid and oxalic acid . The content of malic acids, oxalic acid , citric acid decreased during fruit maturation, but the content of oxalic acid was higher than the other two at maturation. The content of malic acids was 0.60mg/gFW , that oxalic acid was4.23 mg/gFW , that citric acid was0.28 mg/gFW at maturation of Lycium barbarum.The curve of vitamin C content showed low-high-low in the course of fruit development and kept a high level at 22d and 31d after blossom. The content of vitamin C was 43.12mg/100gFW at maturation .In the early stage of fruit development, the content of soluble protein was low. At first the content of soluble protein in fruits increased rapidly, it reached the peak at 31d after blossom, then it declined gradually from 31d after blossom to fruit maturation, and at maturation its content reached to 4.43%. In the early stage of fruit development, the changes of the content of polysaccharomyces was in lower level, then increased rapidly at the 27d after blossom, during fruit maturation its content was 1.42%. Phenolics increased in the early stage of fruit, then decreased, annd its content was 3.91mg/100gFW at maturation.During fruit development of Lycium barbarum the content of chlorophyll decreased, and the content of anthocyanidin and carotenoid contents increased, and flavonoids increased in the early stage of fruit, then decreased .The fruit color was determined by anthocyanin and carotenoids content. The content of anthocyanin was 0.07OD/gFW at maturation. But the content of carotenoids was 38.19 mg/100gFW.The fresh weight and dry weight of autumn berry of Lycium barbarum was lower than that of summer fruit. The content of sugar in autumn fruit was lower than that in the summer fruit. At the same time the content of polysaccharomyces, carotenoid, titratable acid had no markedly difference.