| 胡萝卜肉质根发育期间果胶的组成与变化 |
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| 引用本文： | 孙雅君,薛惠岚,张学杰,王金玉,郭科.胡萝卜肉质根发育期间果胶的组成与变化[J].园艺学报,2007,34(3):775-782. |
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| 作者姓名： | 孙雅君 薛惠岚 张学杰 王金玉 郭科 |
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| 作者单位： | (1西北农林科技大学机电学院, 陕西杨凌712100; 2 中国农业科学院蔬菜花卉研究所, 北京100081) |
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| 摘 要： | 以国内具有代表性的5个胡萝卜品种为试材, 研究其肉质根发育期(播种后60～100 d) 果胶的组成及变化规律, 为胡萝卜品质育种和综合利用果胶含量较高的品种提供参考依据。结果表明: 5个胡萝卜品种的水溶性果胶(WSP) 、草酸溶性果胶(OSP) 、总果胶( TP) 含量均随肉质根的发育呈上升趋势, 酸溶性果胶(ASP) 含量因品种不同呈上升趋势或无显著性变化。在肉质根发育期间, 5个品种的果胶均以ASP为主, 占TP的75.2%～91.3%; 其次是OSP, 占TP 5.8% ～17.9%; 再次是WSP, 占2.9%～8.9%。至收获时, 橘红一号的TP含量最高, 达到12.585 mg/g, 其它4个品种的TP含量没有显著性差异,5个品种在果胶组成与含量和硬度的关系方面均未表现出相关性。
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| 关 键 词： | 胡萝卜 果胶 组成 |
| 文章编号： | 0513-353X（2007）03-0775-04 |
| 修稿时间： | 2007-01-232007-04-16 |
Changes in Fraction and Content of Pectin During Development of Carrot |
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| SUN Ya-jun,XUE Hui-lan,ZHANG Xue-jie,WANG Jin-yu,GUO Ke.Changes in Fraction and Content of Pectin During Development of Carrot[J].Acta Horticulturae Sinica,2007,34(3):775-782. |
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| Authors: | SUN Ya-jun XUE Hui-lan ZHANG Xue-jie WANG Jin-yu GUO Ke |
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| Institution: | (;1. College of Mechanical and Electronic Engineering, Northwest A & F University, Yangling, Shaanxi 712100, China;2. Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Beijing 100081,China) |
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| Abstract: | Fraction and changes of pectin substances in five carrot varieties,the main varieties in China,during the growth of fruits from 60 days to 100 days after sowing were investigated.The study can be used as a reference for carrot breeding and postharvest comprehensive utilization.The results showed that the content of water soluble pectin(WSP),oxalate soluble pectin(OSP)and total pectin(TP)increased with carrot growing,however,different trends were observed in content of ASP in different varieties,ASP increased or unchanged significantly with development of fruits.The acid soluble pectin(ASP)was the main fraction of pectin substances which reached 75.2%-91.3% of TP,the second was OSP,5.8%-17.9% of TP,and the third was WSP,2.9%-8.9% of TP.After harvest,TP content of Juhong 1 was the highest among the five varieties,which reached 12.585 mg/g,but the other four varieties' TP content showed no significant difference.The correlation between firmness of carrot and pectin content and fraction showed no significant difference. |
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| Keywords: | Carrot Pectin Fraction |
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