| 4个砂梨品种果实发育过程中主要糖酸含量的变化 |
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| 引用本文： | 胡红菊,陈启亮,王友平,田瑞,杨晓平.4个砂梨品种果实发育过程中主要糖酸含量的变化[J].华中农业大学学报,2007,26(2):251-255. |
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| 作者姓名： | 胡红菊 陈启亮 王友平 田瑞 杨晓平 |
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| 作者单位： | 湖北省农业科学院果树茶叶研究所,武汉,430209 |
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| 基金项目： | 国家科技基础条件平台项目(2005DKA21002-24)资助 |
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| 摘 要： | 测定了4个砂梨(Pyrus prifoliaNakai)品种翠冠、金水2号、丰水、金水1号果实在发育过程中主要糖和酸的含量,并分析了其含量变化的规律。结果表明:4个品种果实中果糖和葡萄糖的动态基本相同,果实发育中期开始升高,早熟品种成熟前有一较平缓的时期,而中熟品种成熟前则有一下降过程,但成熟期的含量比较接近;蔗糖含量在成熟前才开始大幅上升,其含量高低可影响总糖含量;早熟品种翠冠蔗糖上升幅度大,其总糖也明显高于金水2号;中熟品种丰水总糖高于金水1号;肌醇在幼果期即有较高的含量,2个早熟品种的变化幅度小、成熟期含量接近;2个中熟品种的肌醇含量起伏大、动态趋势相反,成熟时丰水远高于金水1号;果实中以苹果酸为主,但柠檬酸的含量可影响总酸含量;金水2号总酸含量最高,其余依次为金水1号、丰水、翠冠。
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| 关 键 词： | 砂梨 果实 发育 糖 酸 |
| 文章编号： | 1000-2421（2007）02-0251-05 |
| 修稿时间： | 2006-11-242007-01-29 |
Changes in Contents of Sugar and Acid During Fruit Development of Four Sand Pears |
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| HU Hong-ju,CHEN Qi-liang,WANG You-ping,TIAN Rei,YANG Xiao-ping.Changes in Contents of Sugar and Acid During Fruit Development of Four Sand Pears[J].Journal of Huazhong Agricultural University,2007,26(2):251-255. |
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| Authors: | HU Hong-ju CHEN Qi-liang WANG You-ping TIAN Rei YANG Xiao-ping |
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| Institution: | Institute of Fruit and Tea, Hubei Academy of Agricultural Sciences ,Wuhan 430209,China |
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| Abstract: | Four sand pears,including Jinshui 2,Cuiguan,Housui,Jinshui 1,were used to investigate the changes of the contents of main sugar and acid during fruit development.The results showed that:the changes of contents of the fructose and glucose remained similar to each other throughout fruit development.The contents of glucose and sucrose began to increase at the middle development stage.The fructose and glucose contents of premature cultivars eased up,whereas the mid-mature and serotinous cultivars decreased before ripening,but were close to each other at the ripening stage.The content of sucrose increased rapidly before ripening,which could influence the contents of total sugar.The content of total sugar of Cuiguan were higher than that of Jinshui 2 because the sucrose content of Cuiguan was higher than that of Jinshui 2,and the total sugar content in Housui was higher than that of Jinshui 1.The phytic contents were high in young fruits,remained stable in the two premature cultivars,and were close to each other at ripening.The phytic content of mid-mature and serotinous cultivars changed obviously,and its content in Housui was much higher than that in Jinshui 1.Malic acid was the main acid in the fruit of sand pears,but citric acid could influence the content of total acid.The total acid contents of Jinshui 2 was the highest because of its highest citric acid content,and Jinshui 1,Housui,Cuiguan follow in turn. |
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| Keywords: | sand pear fruit development sugar acid |
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