| 不同耐低温性茄子果实发育过程中主要营养成分变化的研究 |
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| 引用本文： | 芮三亚,成玉富,王建忠.不同耐低温性茄子果实发育过程中主要营养成分变化的研究[J].长江蔬菜,2010(6):34-36. |
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| 作者姓名： | 芮三亚 成玉富 王建忠 |
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| 作者单位： | 南京市蔬菜科学研究所,江苏南京,210036;扬州大学 |
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| 摘 要： | 茄子在果实的生长发育过程中,其子房和果实内可溶性总糖、还原糖、蔗糖、可溶性蛋白质的含量呈＂先下降后上升＂的趋势。耐低温结实茄子子房与不耐低温结实茄子子房中的含量差异明显,且耐低温结实茄子材料中的含量比不耐低温结实材料中的含量要高。
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| 关 键 词： | 茄子 耐低温结实 营养成分 |
Variation of Main Nutritional Component of the Low-temperature-tolerant Fructification in Eggplants |
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| RUI Sany,CHENG Yufu,WANG Jianzhong.Variation of Main Nutritional Component of the Low-temperature-tolerant Fructification in Eggplants[J].Journal of Changjiang Vegetables,2010(6):34-36. |
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| Authors: | RUI Sany CHENG Yufu WANG Jianzhong |
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| Institution: | 1.Nanjing Institute of Vegetable Science;Nanjing 210036;2.Yangzhou University;Yangzhou |
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| Abstract: | The contents of soluble sugar,reduced sugar,sucrose and dissolubility protein are firstly decreased collectively but increased at anaphase in the growing periods of eggplant fruits. There are obvious differences between low-temperature-tolerant fructification eggplant and low-temperature-non-tolerant fructification eggplant on the contents of these nutritional components. And the contents of low-temperature-resistant fructification eggplant are more than that of low-temperature-non-tolerant fructification. |
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| Keywords: | Eggplant Low-temperture-tolerant fructification Nutritional component |
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