据《果树学报》2014年第4期《黄肉猕猴桃果实发育期间色素变化及呈色分析》(作者黄春辉等)报道,以黄肉猕猴桃“金丰”和绿肉猕猴桃“金魁”(对照)为试材,进行果肉色差、叶绿素、类胡萝卜素、类黄酮素、糖、酸含量等生理指标的测定及各项生理指标间的相关性分析。结果表明,黄肉猕猴桃的转色期主要在盛花后120~165天,盛花后120天为其转色的关键转折点。黄肉猕猴桃比对照有更高含量的类胡萝卜 According to “Fruit Tree Journal” 2014 the fourth period “Yellow flesh kiwifruit fruit development during pigment development and color analysis” (the author Huang Chunhui, etc.) reported to yellow flesh kiwifruit “Jinfeng” and green kiwifruit " (Control) as the test material for the determination of physiological indexes such as flesh color difference, chlorophyll, carotenoid, flavonoid, sugar, acid content and the correlation analysis of each physiological index. The results showed that the color change period of the kiwifruit of the yellow flesh was mainly 120-165 days after full bloom, and 120 days after full bloom was the key turning point of the color conversion. Yellowish kiwifruit had higher levels of carotenoids than the control