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| 金光杏梅果实发育期间主要营养成分动态变化研究 | |
| 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动态变化研究[J].西北林学院学报,2006,21(5):98-101. |
| 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. 长垣县科技中专,河南,长垣,453400 3. 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 |
| 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,V c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59 d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45 d以前两者呈高度相关,且与果实生长速度相吻合,谢花后45~59 d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： | 1001-7461（2006）05-0098-04 |
| 收稿时间： | 2005-11-21 |
| 修稿时间： | 2005-11-212005-12-12 |
Studies on the Changes of Main Nutritional Components in Jinguang Plum Fruit during Maturation |
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| ZHANG Chuan-lai,HU Zhong-lin,LIU Zun-chun,ZHOU Zeng-lian.Studies on the Changes of Main Nutritional Components in Jinguang Plum Fruit during Maturation[J].Journal of Northwest Forestry University,2006,21(5):98-101. | |
| Authors: | ZHANG Chuan-lai HU Zhong-lin LIU Zun-chun ZHOU Zeng-lian |
| Institution: | 1. Henan Institution of Sci-Tech, Xinxiang, Henan 453003, China ;2. Science and Technology Trade School of Changyuan County,Changyuan Henan 453400, China ; 3. Agriculture and Teclnology Generalizing Station of Baiquan Toum ,Huixian , Henna 453600, China |
| Abstract: | 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 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;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 components |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ | |