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| 金光杏梅果实发育期间主要营养成分的动态变化 | |
| 引用本文： | 张传来,扈中林,刘遵春,周增莲.金光杏梅果实发育期间主要营养成分的动态变化[J].安徽农业科学,2006,34(12):2730-2731,2755. |
| 作者姓名： | 张传来 扈中林 刘遵春 周增莲 |
| 作者单位： | 1. 河南科技学院,河南,新乡,453003 2. 河南省长垣县科技中专,河南,长垣,453400 3. 河南省辉县市百泉镇农技推广站,河南,辉县,453600 |
| 基金项目： | 河南省新乡市科技攻关项目（05N076）. |
| 摘 要： | 以金光杏梅为试材,研究了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“3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。 |
| 关 键 词： | 金光杏梅 果实 营养成分 |
| 文章编号： | 0517-6611（2006）12-2730-02 |
| 收稿时间： | 2006-04-12 |
| 修稿时间： | 2006-04-12 |
Study on the Change of Main Nutritional Component of Jinguang Plum Fruit during Maturation |
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| ZHANG Chuan-lai et al.Study on the Change of Main Nutritional Component of Jinguang Plum Fruit during Maturation[J].Journal of Anhui Agricultural Sciences,2006,34(12):2730-2731,2755. | |
| Authors: | ZHANG Chuan-lai |
| Institution: | Henan Institute of Science and Technology, Xinxiang, Henan 453003 |
| Abstract: | Jinguang Plum was used as experiment material to research on the change of main nutritional component during its maturation. The results were as follows: the change of vitamin C content was a "trial apex" -shape curve,and it was higher in young fruit,incrustation and maturation,and lower in other periods. The content of total acid was highest in young fruit,after that,it decreased rapidly,maintained lower level,and reached lowest when the fruit matured. The content of total soluble sugar inosculated with the fruit development,it was high when the fruit development was quick,and low 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; after 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. |
| Keywords: | Jinguang plum Fruit Nutritional component |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ | |