| 苹果果实软化与果胶含量、质膜透性和钙溶性的关系 |
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| 引用本文： | 关军锋,马智宏.苹果果实软化与果胶含量、质膜透性和钙溶性的关系[J].果树学报,2001,18(1):11-14. |
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| 作者姓名： | 关军锋 马智宏 |
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| 作者单位： | 1. 河北农林科学院农业物理生理生化研究所
2. 河北职业技术师范学院园艺系 |
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| 摘 要： | 以金冠、新红星、富士和碣石红苹果品种为试材，研究表明，在室温贮藏过程中，软化快的金冠、新红星果肉细胞的质膜透性和水溶性果胶含量显著增高，原果胶含量明显降低，而软化慢的富士和碣石红变化较小。果实中钙溶性以水溶性钙最多，贮藏期间，金冠、新红星苹果水溶性钙下降较为明显，其他溶性的钙含量无明显的变化，而富士、碣石红的钙溶性变化无明显的规律。
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| 关 键 词： | 苹果 软化 果胶 膜透性 钙 |
| 文章编号： | 1001-7364-(2001)-01-011-04 |
| 修稿时间： | 2000年3月13日 |
Apple Fruit Softening in Relation to Pectin Content, Permeability ofCell Membrane and Calcium Form |
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| Abstract: | Four apple cultivars i．e． Golden Delicious Starkrimson Fuji and Jieshihong were used in this study． The results showed that during fruit storage at room temperature relative permeability of cell membrane and water－soluble pectin content increased while protopectin decreased markedly in apples which are softening easily in storage like Golden Delicious and Starkrimson varieties． However such changes were lower in the apples of Fuji and Jieshihong varieties those fruits are softening slowly in storage． The water－soluble calcium form was the highest one in all calcium forms decreased markedly in Golden Delicious and Starkrimson apples the other calcium forms in these two varieties and all calcium forms in Fuji and Jieshihong showed unregular pattern． |
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| Keywords: | Apple Softening Pectin Relative membrane permeability Calcium |
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