本研究檢測橘皮投熟階段葉韓素和額胡蘿蔔素，及三種葉攝素生合成途徑的中間代謝物-protoporphyrin IX (PPIX)， magn已sium protoporphyrin IX (MGPP)和protochlorophyUide (Pchlide) ，的含量變化。當葉綠素含量下降12倍，類胡蘿蔔素都保持相制的含量。同期間，葉綠素alb比，類胡蘿蔔素/葉鵑黨比和Pchlidej葉攝素比分別自2.51習。22和1.0日改變攝4，42' 2.74和0且7。因此，頡胡蘿蔔 素的缺失並不直接伴隨著葉綠素的缺失;葉撫素b的朋解此葉線素a快速;PPIX 的屆解比MGPP和Pchlide握慢;在後熟的最後階段，聲餘的Pchlide{tI-更容屬轉化為葉韓素而非崩解。

We examined the chlorophyll (ChI) and carotenoid conten1s， and the thr，ee intermediates(preteporphyrin IX (PPIX)， magnesium protoporphyrin IX (MGPP) and protochlorophyllide (Pchlide» of Chi biosynthetic pathway in the exocarP of omnge fruit durillg its late ripening stage， While Chi content declines by 12 fblds， carotenoid content al ways remains similar level. Meanwhile，the ratios of ChI alb， carotenoid/ChI and PchlideJChJ alter from 1.51to 4.42， from 0.22 to 2.74 and from LOO to 0.07， respectively. It is，therefore， concluded: (a) the deficiency of carotenoid is not directly accompanied by the deficiency of Chi; (b) the degradation rate of Chi b is faster than that of Chi a; (ι) the degradation rate of PPIX is slower than that of MGPP and Pchlide; and (d) as ripening takes place， the res，idual Pchlide is more easily forwarded to Chl.