9个枇杷品种果实组织结构研究2研究.pdfVIP

9个枇杷品种果实组织结构研究2 陈秀萍。2蒋际谋“2许秀淡“2郑少泉“2+ (1福建省农科院果树研究所福州，350013 2福建省果树(龙眼、枇杷)育种工程技术研究中心) 摘要通过显微技术、解剖构造观察9个枇杷品种果实的组织结构发现：果实的表皮、果 皮、果肉的组织结构各具有品种特征；果肉质地(粗细、硬软、松紧)与中皮层薄壁细胞的大 小和石细胞的含量有关，胞大则壁薄汁多昧佳；果皮外观、耐贮运性与外表皮的角化层厚薄及 其附属物(毛茸、果粉)和外皮层的胞层量和胞形大小、胞壁厚薄有关。 关键词枇杷；品种；果实；组织结构 ． Fruit in onStructureof the9 Varieties Research Tissue Loquat Xu Chen Jimoul’2Xiudanl’2 Jiang ZhengShaoquanl’2 Xiupin91’2 Research 350013，China (1Fruit Institute，FAAS，Fuzhou，Fujian Researchfor and 2Fujian Center Technology Loquat，Fuzhou，Fujian BreedingEngineering Longan 350013，China) thetissue of9 result Abstract：By structure fruit．Theshowed micro—technology,observingloquat had the and offruit structureof skin characteristic．Thetextureof that，the pulp respective variety pulp and to of wall in thesizethin cellthe thecontentof (tasty,firmnessrigidity)related mesocarp，and stone thinner more andthebetterflavor．The of cell，the cell，the wall，the larger juice appearance and thedurationto relatedtoout-skinofthe and pericarp storage thicknessit’S