Study on the Physiological Mechanism of Fruit Coloration of Panax japonicus

Taking Panax japonicus fruits from 5different colored periods as test materials,the effects of chlorophyll,carotenoids,anthocyanins,flavonoids,and total phenols content on the color of Panax japonicus fruit during growth and development were studied using an enzyme-linked immunosorbent assay（ELISA）,in order to provide reference for revealing the physiological mechanism of color formation in the fruit of Panax japonicus.The results showed that the chlorophyll content of fruit and peel decreased gradually with the color change of fruit,and the highest content was 1.060mg·g^-1 in the green fruit period.The change rule of carotenoid content was opposite to that of chlorophyll content,and the highest content was 0.234mg·g^-1 at the mature period of peel.The change rule of anthocyanin content was similar to that of carotenoid content,which showed a gradual upward trend,and the highest content was 3.393mg·g^-1 at the mature period of peel.The content of total phenol and flavonoids in the fruit increased first,then decreased and then increased again.The content of peel was the highest in the mature period,the total phenol was 2.790 mg·g^-1,and the flavonoid was7.256mg·g^-1.Therefore,when the fruit of P.japonicus enters the color-changing period from the green fruit period,the chlorophyll in the fruit was gradually destroyed,the carotenoids begin to appear in the peel,and the anthocyanins begin to synthesize.The total phenol and flavonoid substances had a positive regulatory effect on the color of the fruit of P.japonicus.