摘要
以乌紫杨梅和东魁杨梅品种为试材,测定了杨梅果实发育进程中干鲜重、糖、可滴定酸和花色苷含量的变化动态。结果表明,乌紫杨梅果实干鲜重的快速增长、糖和花色苷含量的快速积累和酸含量的快速下降均发生在果实转色至成熟这段时期,即果实成熟前2周左右。乌紫杨梅果实以积累蔗糖为主。乌紫杨梅果实的糖含量、花色苷含量均高于东魁杨梅,而酸含量低于东魁杨梅。采前2周至果实成熟是杨梅果实品质形成的关键时期。
The dynamics of dry and fresh weight, sugar, titratable acid, and anthocyanin contents were examined in developing bayberry fiuits （ Myrica rubra Sieb. et Zuca. cvs. Wuzi and Dongkui）. The results showed the rapid accumulation of dry and fresh weight, sugars, and anthocyanin content and rapid decrease of the titratable acid content occurred during later stage of fnfit development （two weeks before maturation）. The main sugar accumulated in fruit of Wuzi red baybeny was sucrose, which accounted for 2/3 of total sugar content. The sugar and anthocyanin contents in Wuzi red baybeny were higher than that in Dongkul red baybeiry and the titratable acid content of Wuzi red bayberry was lower than that of DongKui bayberry in the full ripe fruits , which indicated the comprehensive characters of Wuzi red baybeiry was superior to that of Donghfi bayberry. The results suggested that the 2 weeks from fruit coloring to maturation was a key period for the formation of fruit quality in red bayberry.
出处
《浙江农业学报》
CSCD
2006年第3期151-154,共4页
Acta Agriculturae Zhejiangensis
基金
浙江省自然科学基金资助项目(302389)
浙江省象山县重大科技项目资助
关键词
杨梅
果实发育
糖
可滴定酸
花色苷
积累
red bayberry （ Myrica rubra Sieb. et Zuca. ）
fruit development
sugar
titratable acid
anthoeyanin
aecumulation
