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以清皮李、玫瑰李、小黄李、桃李为试材,对果实的生长发育、果实成熟的标志性状——色彩、硬度及糖酸含量等生理变化进行研究。结果表明,李的外观特征待果实发育到第Ⅲ期时才趋于明显,此时,果实底色开始褪去,果面彩色逐渐展现,其变化速度因品种而异。李果实在成熟过程中,硬度、糖及酸含量的急剧变化发生于果实成熟前2周左右。李果实接近成熟时,果实硬度、糖及酸含量的变化速度也因品种不同而有差异,玫瑰李酸含量减少,糖含量变化不大,果实软化缓慢,而桃李酸含量则变化不大,糖含量增加,果实软化速度快。
The paper studied the physiological changes of fruit growth, fruit ripening, such as color, hardness and sugar acid content with the samples of peel, rose, small yellow and peach. The results showed that the appearance characteristics of plum tended to be obvious when the fruit was developed to the third stage. At this moment, the ground color of the fruit started to fade away, the color of the fruit surface gradually appeared, and the rate of change varied with the variety. Li fruit ripening process, the hardness, sugar and acid content of the dramatic changes occurred in two weeks before fruit ripening. Fruit ripeness, fruit firmness, sugar and acid content also vary due to different varieties, plum acid content decreased, little changes in sugar content, fruit softening slowly, while the content of peach acid did not change much, sugar Increased content, fruit softening faster.