摘要
本文通过比较正常果和裂果之间的物理化学特性和果皮形态方面的差异，来揭示它们与荔枝裂果易感性的关系。结果表明，正常果果皮中Ｂ和Ｃａ的含量显著地高于裂果，裂果果肉（假种皮）中Ｃａ和Ｐ、Ｍｇ的含量显著地高于正常果；裂果果肉中含水量、总可溶性固形物、果糖和葡萄糖的含量都显著地高于正常果，但其渗透势和蔗糖的含量却显著地低于正常果；正常果果皮的断裂强度和果皮伸长率都显著地高于裂果；电镜观察也发现了正常果和裂果果皮在龟裂片和裂纹方面存在差异。
Mineral nutrients,organic composition,pericarp morphology and physical char-acteristics had certain relations to litchi fruit-cracking susceptibility.B and Cacontents in the pericarp of uncracked fruits were significantly higher than thoseof the cracked fruits,the Ca,P and Mg contents in the aril of cracked fruits weresignificantly higher than those of uncracked fruits;Water content,total soluble sol-ids,glucose and fructose in the aril of the cracked fruits were significantly higher thanthose of the uncracked fruits,but osmotic potential and sucrose content were sig-nificantly lower,Failure strength and elongation rate of the pericarp of uncrackedfruits were significantly higher than those of the cracked fruits.Scanning electronmicroscopy established the differences between the tubercle and crackle of uncrackedand cracked pericarp.
出处
《华南农业大学学报》
CAS
CSCD
1995年第1期84-89,共6页
Journal of South China Agricultural University
关键词
荔枝
裂果
矿质营养
有机物组份
果皮特性
litchi
fruit-cracking,mineral nutrients
organic composition
pericarp characteristics
