摘要
对22个苹果品种果实矿质元素含量分析表明,钙、钾含量高,锰、铜含量低的品种果实肉质好,耐贮藏,具有良好的风味品质.钙、钾具有提高果实硬脆度、降低果实贮期的软化和失重、维持良好肉质和风味的作用.钙、钾含量高的品种果实硬脆度高,比重大,果肉致密,细胞间隙率低,贮期软化进度慢,肉质好,耐贮藏.锰、铜含量低的品种果实硬脆度高,含量高的品种果实韧性较强.锌含量对果实的风味、肉质和耐贮性影响较小,优质品种含锌量相对较低.
The analyses of mineral composition of 22 apple cultivars showed that the cultivars containing more cali-um and potassium and less copper and maganese have good flesh texture, high storability and an flavourous . Calium and potassium play an important role in raising flesh firmness and crispness, retarding the fruit softening and weightless process and keeping good flesh texture. The cultivars with crisp flesh have little copper and the cultivars with tenacious flesh contain much more copper. It seem that copper has something to do with raising fruit tenacity and reducing flesh crispness. The zinc in apple fruits is not remarkably related to storability and flesh texture, but good quality cultivars contain much little zinc.
出处
《果树科学》
CSCD
北大核心
1995年第3期141-145,共5页
Journal of Fruit Science
基金
辽宁省科学技术基金资助
关键词
苹果
矿质元素
风味品质
耐贮性
Apple
Mineral composition
Flavour quality
Storability
