| 黄瓜质地与组织结构、纤维素及果胶含量的关系 |
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| 引用本文： | 刘春香,何启伟,于占东.黄瓜质地与组织结构、纤维素及果胶含量的关系[J].中国蔬菜,2003,1(5):3-7. |
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| 作者姓名： | 刘春香 何启伟 于占东 |
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| 作者单位： | 潍坊学院生物系工作; 山东省农业科学院蔬菜研究所; 山东农业大学园艺学院; 261061; 250100; |
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| 基金项目： | 山东省三0工程资助项目 |
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| 摘 要： | 通过对不同质地品质黄瓜品种的石蜡切片观察及纤维素和果胶含量分析,发现果皮比较薄,由表皮向内薄壁细胞体积增加快,果肉细胞形状规则,圆形、近圆形细胞多的品种,质地品质好。纤维素含量高,果胶含量低的果实不脆,含量适中的果实脆嫩,品质好。黄瓜肉质脆性与组织结构、纤维素、果胶含量关系密切。
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| 关 键 词： | 黄瓜 质地 组织结构 纤维素 果胶 |
| 收稿时间： | 2002-12-06; |
| 修稿时间： | 2002年12月6日 |
Relationship between Fruit Texture and Tissue Structures, Fiber Content, Pectin Content on Cucumber |
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| Liu Chunxiang,He Qiwei,Yu Zhandong.Relationship between Fruit Texture and Tissue Structures, Fiber Content, Pectin Content on Cucumber[J].China Vegetables,2003,1(5):3-7. |
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| Authors: | Liu Chunxiang He Qiwei Yu Zhandong |
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| Institution: | Shandong Agricultural University; Tai an 270108; Vegetable Institute of Shandong Academy of Agricultural Science; Jinan 250100 |
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| Abstract: | Fruit texture crisp has deep relations with flesh cell structure, fiber and pectin contents by analysing these indexes of cucumber varieties with different texture. The fruits are more crisp and have better texture, which have thinner epidermis, quicker volume expanding rate of thin-wall cells,more pulp cells with round or nearly round shape. With higher fiber, lower pectin contents the fruits are more stiff. |
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| Keywords: | Cucumber Texture Cell structure Fiber Pectin |
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