摘要
研究了金光杏梅果实发育期间主要营养成分的动态变化。结果表明，Vc含量呈“三峰”型曲线，幼果时、硬核后和成熟时较高，其他时期较低；有机酸含量以幼果期最高，以后迅速下降并维持较低水平，果实成熟时含量最低；可溶性总糖含量与果实发育状况基本相吻合，果实发育速度快时含量较高，慢时较低；在谢花后59d以前，可溶性糖以还原糖为主，之后以非还原糖为主；游离氨基酸和蛋白质含量，在谢花后45d以前两者呈高度相关，且与果实生长速度相吻合，谢花后45-59d是胚和胚乳的主要形成期，此期游离氨基酸含量迅速增加，蛋白质含量持续下降。
Using Jinguang plum as experiment material, the changes of main nutritional components were studied during its maturation period. The results were as follows： the change of vitamin C content was a ＂ trial apex＂-shape curve, higher in young fruit,incrustation and maturation stages, lower in other periods; the total acid content was the highest in young fruit, after that, it decreased rapidly, maintained lower level, and reached lowest when the fruit matured; the total content of so fruit development, it was high when the fruit development was quick, and uble sugar inosculated with the ow when the fruit development was slow; before 59 d after anthesis, the reducing sugar content was high in the total content of soluble sugar and after that ,the non-reducing sugar content was high; before 45 d after anthesis, free amino acid content was obviously correlated with protein content, and they inosculated with the fruit development ;45 -59 d after anthesis, free amino acid content increased quickly, and protein content decreased gradually, this was also the most shaping period of the embryo and endosperm.
出处
《西北林学院学报》
CSCD
北大核心
2006年第5期98-101,共4页
Journal of Northwest Forestry University
基金
河南省新乡市科技攻关项目(05N076)
关键词
金光杏梅
果实
营养成分
Jinguang plum
fruit
nutritional components
