温室栽培条件下桃杏果实发育过程中主要营养成分的-河南农业科学.pdfVIP

DOI :10.15933/j.cnki .1004 -3268.2006.03.023 河南农业科学 、 常美花, 曹熙敏, 霍书新 (, 075131) :通过对温室条件下早红珠、早红霞2 个桃品种和金太阳、凯特2 个杏品种果实发育过程中可 溶 糖(还原糖、非还原糖)、有机酸和Vc 含量的测定, 系统分析了它们在整 个生长发育过程中的 动态变化。结果表明:桃、杏可溶 糖含量随果实的生长而增加,但还原 糖与非还原 糖变化趋 势相反。桃、杏有机酸含量的变化趋势不同, 桃有机酸含量以幼果期较高, 硬核期、成熟期较低;杏 有机酸含量以幼果期较高, 硬核期降低, 之后有 一次高峰,成熟时降至最低。桃、杏Vc 含量的变化 趋势相同, 均呈“V”形变化曲线, 幼果期、成熟期较高,硬核期较低。 :温室;桃;杏;果实;营养成分 :S662.1　S662.2　　:A 　　:1004-3268(2006)03-0077-04 Dynamics of Nutrient Components of Peac and Apricot Fruits during M aturation in Green ouse CHANG Mei-ua, CAO Xi-min, HUO S u-xin (Department of Horticulture, Hebei Nort University, Z angjiakou 075131, C ina) Abstract:T e contents of soluble sugar, organic acids and vitamin C were studied in t e fruits of 2 peac cultivars and 2 apricot cultivars during maturation in green ouse.T e results w ere as follow s: t e c ange trend of soluble sugar content of peac and apricot w ere t e same, w ic increased gradual- ly wit t e fruit maturing, w ile t e trend of reducing sugar content differed from t at of non-reduc- ing sugar content;t e content of organic acids of peac w as ig est in t e young fruits of peac , after- w ards decreased gradually and reac ed lowest at maturation stage, but t e content of organic acids of apricot at t e stage Ⅱw as ig est and t an fell dow n to t e low est at mature stage;t e content of vi- tamin C bot of peac and apricot s ow ed a V-type c ange, ig er in young fruits and mature fruits. Key words:Green ouse;Peac ;Apricot;Fruit;Nutrition component 　　 ,、 。、, , , 。 。 1 　 ,、、, ,、 1.1　供试材料 。 、 3 、,、2 , :2005-11-02 :) :(1969-), , , , , 。