[1]张传来,扈中林,刘遵春,等.金光杏梅果实发育期间主要营养成分动态变化研究[J].西北林学院学报,2006,21(05):98.
　ZHANG Chuanlai,HU Zhonglin,LIU Zunchun,et al.Studies on the Changes of Main Nutritional Components in Jinguang Plum Fruit during Maturation[J].JOURNAL OF NORTHWEST FORESTRY UNIVERSITY,2006,21(05):98.
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金光杏梅果实发育期间主要营养成分动态变化研究()
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《西北林学院学报》[ISSN:1001-7461/CN:61-1202/S]

卷:
第21卷
期数:
2006年05期
页码:
98
栏目:
林木育种与培育
出版日期:
2006-10-30

文章信息/Info

Title:
Studies on the Changes of Main Nutritional Components in Jinguang Plum Fruit during Maturation
作者:
张传来1; 扈中林2; 刘遵春1; 周增莲3
1.河南科技学院，河南 新乡 453003;2.长垣县科技中专，河南 长垣 453400;3.辉县市百泉镇农技推广站，河南 辉县 453600
Author(s):
ZHANG Chuanlai1; HU Zhonglin2; LIU Zunchun1;  ZHOU Zenglian3
1.Henan Institution of SciTech, Xinxiang, Henan 453003, China;2.Science andTechnology Trade School of Changyuan County,Changyuan, Henan 453400, China;3.Agriculture and Technology Generalizing Station of Baiquan Town，Huixian, Henna 453600, China
关键词:
金光杏梅; 果实; 营养成分
Keywords:
Jinguang plum;  fruit;  nutritional components
分类号:
S662.2
文献标志码:
A
摘要:
研究了金光杏梅果实发育期间主要营养成分的动态变化。结果表明，Vc含量呈“三峰”型曲线，幼果时、硬核后和成熟时较高，其他时期较低；有机酸含量以幼果期最高，以后迅速下降并维持较低水平，果实成熟时含量最低；可溶性总糖含量与果实发育状况基本相吻合，果实发育速度快时含量较高，慢时较低；在谢花后59 d以前，可溶性糖以还原糖为主，之后以非还原糖为主；游离氨基酸和蛋白质含量，在谢花后45 d以前两者呈高度相关，且与果实生长速度相吻合，谢花后4559 d是胚和胚乳的主要形成期，此期游离氨基酸含量迅速增加，蛋白质含量持续下降。西北林学院学报21卷第5期张传来等金光杏梅果实发育期间主要营养成分动态变化研究
Abstract:
Using Jinguang plum as experiment material, the changes of main nutritional components were studied during its maturation period. The results were as follows the change of vitamin C content was a "trial apex" -shape curve, higher in young fruit,incrustation and maturation stages, lower in other periods; the total acid content was the highest in young fruit, after that, it decreased rapidly, maintained lower level, and reached lowest when the fruit matured; the total content of soluble sugar inosculated with the fruit development, it was high when the fruit development was quick, and low when the fruit development was slow; before 59 d after anthesis, the reducing sugar content was high in the total content of soluble sugar and after that ,the nonreducing sugar content was high; before 45 d after anthesis, free amino acid content was obviously correlated with protein content, and they inosculated with the fruit development;4559 d after anthesis, free amino acid content increased quickly, and protein content decreased gradually, this was also the most shaping period of the embryo and endosperm.

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备注/Memo

备注/Memo:
收稿日期20051121修回日期20051212基金项目河南省新乡市科技攻关项目（05N076）作者简介 张传来（1963-），男，河南淮阳人，副教授，主要从事果树栽培及其生理研究。
更新日期/Last Update: 2010-05-04