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| 菠萝果实生长发育过程中营养品质的变化 | |
| 引用本文： | 张秀梅,孙光明,杜丽清,谢江辉.菠萝果实生长发育过程中营养品质的变化[J].中国农学通报,2008,24(7):457-461. |
| 作者姓名： | 张秀梅 孙光明 杜丽清 谢江辉 |
| 作者单位： | 1. 中国热带农业科学院南亚热带作物研究所,广东湛江,524091;华南农业大学园艺学院,广东广州,510642 2. 中国热带农业科学院南亚热带作物研究所,广东湛江,524091 |
| 基金项目： | 中国热带农业科学院资助项目 , 引进国际先进农业科技计划(948计划) , 农业部行业科技项目 |
| 摘 要： | 以‘巴厘（Ananas comosusr cv. Yellow Mauritius）’、‘卡因（Ananas comosusr cv. Cayenne）’和‘台农11号（Ananas comosusr cv. Tainung 11）’3个菠萝品种的果实为试材, 进行果实发育过程中糖、酸以及维生素C含量的分析。结果表明：蔗糖、葡萄糖和果糖是菠萝果实的主要糖类；在果实发育早期，各糖分含量较低，随着果实生长速度减慢，糖含量迅速增加，在果实成熟期达到最大值；在成熟果实中，不同品种间糖份的比例有较大差异，其中，‘巴厘’为3.71:1.11:1，‘卡因’为2.67:0.74:1。菠萝果实中所含有机酸有柠檬酸、苹果酸、酒石酸、乙酸、草酸和马来酸；随着果实的发育，不同品种间有机酸的含量、比例以及变化规律有一定的差异；在成熟果实中有机酸含量由高到低依次，‘巴厘’为柠檬酸（约占65.7%）、苹果酸（约占24.9%）、乙酸、草酸和马来酸，酒石酸没有检测到，‘卡因’为柠檬酸（约占62.2%）、苹果酸（约占14.4%）、酒石酸、乙酸、草酸和马来酸。菠萝果实中也有较丰富的维生素C，不同品种维生素C含量差异较大，‘巴厘’最高（0.49mg/g），‘卡因’次之（0.19mg/g），‘台农11号’最低（0.11mg/g）。 |
| 关 键 词： | 等孢球虫 等孢球虫 细胞培养 子孢子脱囊 培养基 |
| 收稿时间： | 2008-04-14 |
| 修稿时间： | 2008-05-19 |
Changes of Nutrient Components During the Development of Pineapple Fruit |
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| Authors: | <SPAN lang=EN-US style= |
| Institution: | South Subtropical Crop Research Institute, China Tropical Agricultural science Institute, Zhanjiang, Guangdong 524091; College of Horticulture, South China Agricultural University, Guangzhou, Guangdong 510642 |
| Abstract: | The contents of main sugar、organic acid and vitamin C were analyzed during the fruit development of three pineapple cultivars ,including ‘Yellow Mauritius’, ‘Cayenne’ and ‘Tainung 11’. The results showed that the dominant sugars in pineapple fruit were sucrose、glucose and fructose, The content of different sugars was low at the earlier development stage, but increased rapidly with slowing down of fruit growth, and peaked at the ripe stage. Moreover, different cultivars showed remarkable difference in the sugar compositions: the ratio in Yellow Mauritius was 3.71:1.11:1 and the ratio in Cayenne was 2.67:0.74:1. The main organic acids were citric acid, malic acid, tartaric acid, acetic acid, oxalic acid and maleate in pineapple fruit. The concent and ratio of organic acids differened in different pineapple cultivars with the fruit development In ripe fruit, the order of organic acid content from high to low in Yellow Mauritius was citric acid(65.7%), malic acid(24.9%), acetic acid, oxalic acid and maleate in Bali fruit’ while In ‘Cayenne’, it was citric acid (62.2%), malic acid(14.4%), acetic acid, oxalic acid and maleate. There were abundant vitamin C in pineapple fruit and the larger differences in the content of vitamin C of different cultivars, it was the lowest in ‘Tainnung 11’ (0.11mg/g) and hightest in ‘Yellow Mauritius ‘(0.49mg/g). |
| Keywords: | pineapple fruitzz sugarzz organic acidzz vitamin Czz |
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