Studies on the Changes of Some Main Nutritional Components in Apricot Fruits During Maturation in Greenhouse

doi:10.3321/j.issn:1000-7091.2007.03.016

Abstract

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

CLC Number:

S662.2

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.

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