摘要： 通过对温室条件下杏(金太阳、凯特)果实发育过程中可溶性糖(还原糖、非还原糖)、有机酸和维生素C含量的测定，系统分析了它们在整个生长发育过程中的动态变化。可溶性糖总量随果实的生长而增加，但还原性糖与非还原性糖变化趋势相反。有机酸含量幼果期较高，硬核期降低，之后有一次高峰，成熟时降至最低。维生素C含量，幼果期、成熟期较高，硬核期较低，且呈“V”型变化曲线。果实中糖、酸和维生素C的变化与果实的生长期有一定的关系，非还原性糖、有机酸和维生素C在果实硬核期含量都最低。
关键词:
温室,
杏,
果实,
营养成分,
果实发育
Abstract: The changes of soluble suger, organic acid and vitamin C contents were studied in apricot fruit during maturation in greenhouse. the total content of soluble suger increased gradually with the fruit maturing, but the reducing suger and nonreducing suger content showed evidently different trends of changes. the changes trends of content of organic acid of apricot was highest after the stageⅡof apricot and lowest when the fruit matures. the changes trends of vitamin C contents of apricot showed a "V" shape curve, it was higher in young fruit and maturation, lower in other periods.
Key words:
Greenhouse,
Apricot,
Fruits,
Nutritional components,
Fruit development
中图分类号:
常美花, 张素英, 毕树广. 温室条件下杏果实发育过程中糖、酸和Vc含量的变化[J]. 华北农学报, 2007, 22(3): 68-70. doi: 10.3321/j.issn:1000-7091.2007.03.016.
CHANG Mei-hua, ZHANG Su-ying, BI Shu-guang. Studies on the Changes of Some Main Nutritional Components in Apricot Fruits During Maturation in Greenhouse[J]. ACTA AGRICULTURAE BOREALI-SINICA, 2007, 22(3): 68-70. doi: 10.3321/j.issn:1000-7091.2007.03.016.