摘要
本文研究了套袋对红酥脆和红香蜜梨果实中糖、酸、Vc、氨基酸和蛋白质含量的影响。试验结果表明,套袋后,两品种果实中的总糖、非还原糖、总酸和Vc含量显著降低,氨基酸含量显著增加,糖酸比有所增加,蛋白质含量各处理间均无显著变化。
The effect on content of sugar, acid, Vc, amino acid and protein of pear fruits of ＂ Hong Sucui＂ and ＂ Hong Xiangmi＂ were studied. The results showed total sugar , non - reducing sugar total acid and Vc decreased significantly , amino acid increased significantly, sugar - acid ratio slightly increased , the content of protein was not remarkably different among the treatments.
出处
《河南科技学院学报》
2008年第3期31-32,43,共3页
Journal of Henan Institute of Science and Technology(Natural Science Edition)
基金
河南省重大科技攻关项目(0422010400)资助
关键词
套袋
红酥脆
红香蜜
果实
营养成分
bagging
＂Hong Sucui＂
＂ Hong Xiangmi＂
fruits
nutritional components
