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据《果树学报》2016年第6期《毛花猕猴桃“华特”果实采后糖代谢研究》(作者戚雯烨等)报道:探究毛花猕猴桃果实采后在常温和低温贮藏下果肉与果心的糖代谢特性。以毛花猕猴桃新品种“华特”为材料,将采后果实分别在常温(20℃)和低温(1℃)贮藏28 d和56 d,检测果肉和果心的淀粉、蔗糖、果糖和葡萄糖含量,淀粉酶和蔗糖代谢相关酶活性的变化。结果显示,华特果肉和果心均以积累己糖为主,两者总糖含量相近,但不同糖的分配存在差异,特别是果心的蔗糖含量极显著高于果肉的含量。果肉
According to the “Fruit Tree Journal” 2016 the sixth period “Kiwifruit” Walter “fruit post-harvest sugar metabolism research” (the author Qi Wenye, etc.) reported: to explore the fruit of kiwifruit stored at room temperature and low temperature after the pulp and fruit Heart glycometabolic properties. The fresh kiwifruit variety “Walter” was used as raw material to store the postharvest fruit fruits at normal temperature (20 ℃) and low temperature (1 ℃) for 28 d and 56 d, respectively. The contents of starch, sucrose and fructose And changes in glucose content, amylase and enzyme activities related to sucrose metabolism. The results showed that both Walnut and fruit heart were mainly composed of hexose, the total sugar content of the two was similar, but there were differences in the distribution of different sugar, especially the sucrose content of fruit heart was significantly higher than that of pulp. pulp