摘要： 以金冠、新红星、富士、碣石红四个苹果品种为试材,分析结果表明,果皮的Ca,Mg含量较高,近果心果肉次之,近果皮果肉最低;近果心果肉中K含量最高,果皮最低。在室温贮藏过程中,金冠和新红星苹果果肉硬度下降快,果皮和果肉中Ca含量、果皮中Mg含量有明显的增加现象,K含量的变化相对较小,而富士和碣石红苹果果肉硬度下降较慢,没有明显的 Ca,Mg,K元素再分配现象。

关键词: 苹果, 钙, 镁, 钾, 元素再分配

Abstract: The Golden Delicious,Starkrimson,Fuji,Jie Shihong apple fruit was used in the experi-ment. The results showed that the content of Ca,Mg was the highest in peel, subsequent to in flesh adjacent to core, and lowest in flesh adjacent to peel. However, the content of K was the highest in flesh adjacent to core, and the lowest in peel. The flesh firmness decreased rapidly, the content of Ca in peel and flesh, and the content of Mg in peel showed the marked increase, but the content of K had less changes in ’Golden Delicious’and ’Starkrimson’apple fruit stored at room temperature. The flesh firmness decreased slowly, and had not significant changes on content of Ca,Mg,K in ’Fuji’and ’Jie Shihong’apples.

Key words: Apple, Ca, Mg, K, Redistribution of element

中图分类号: 

• S661.1