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当前位置: 首页 > 文章 > 晚熟龙眼挂树保鲜过程中假种皮品质指标的变化 福建农林大学学报(自然科学版) 2008,37 (1) 33-36
Position: Home > Articles > Changes of the aril quality index in fruits keeping fresh on plants of late-maturing longan Journal of Fujian Agriculture and Forestry University(Natural Science Edition) 2008,37 (1) 33-36

晚熟龙眼挂树保鲜过程中假种皮品质指标的变化

作  者：
许家辉;余东;许玲;林旗华;郑少泉;吴少华
单  位：
福建省农科院果树研究所;福建农林大学园艺学院
关键词：
龙眼;挂树保鲜;假种皮;可溶性固形物;糖;可溶性蛋白
摘  要：
以晚熟品种九月乌、立冬本研究龙眼果实挂树期假种皮可溶性固形物、可溶性糖和蛋白的变化,结果表明,九月乌在其挂树保鲜过程中可溶性固形物含量下降速度快于立冬本.两品种假种皮蔗糖呈下降的趋势,但立冬本的下降速度慢于九月乌;立冬本还原糖含量先降后升,积累高于完熟时,九月乌则相反.因此立冬本退甜慢,能更好地保持品质.两品种可溶性蛋白含量变化相似.两品种均以积累蔗糖为主,蔗糖含量是决定甜度与挂树性能的重要指标.
译  名：
Changes of the aril quality index in fruits keeping fresh on plants of late-maturing longan
作  者：
XU Jia-hui1,2,YU Dong1,2,XU Ling1,LIN Qi-hua1,ZHENG Shaoquan1,2,WU Shao-hua3(1.Fruit Science Institute,Fujian Academy of Agricultural Sciences,Fuzhou,Fujian 350013,China;2.Fujian Breeding Engineering Technology Research Center in Longon and Loquat,Fuzhou,Fujian 350013,China;3.College of Horticulture,Fujian Agriculture and Forestry University,Fuzhou,Fujian 350002,China)
关键词：
longan;keeping fresh on plants;aril;soluble solids;soluble sugars;soluble protein
摘  要：
The arils of late-maturing longan cultivars,Jiuyuewu and Lidongben,were used to study the change of soluble solids,soluble sugars and soluble protein in the period of fruits keeping fresh on plants.The results showed that the content of soluble solids of Jiuyuewu descended farther than Lidongben′s.The contents of sucrose descended in both cultivars′ aril,but in Jiuyuewu′s,it descended farther than in Lidongben′s.The content of reducing sugar in Lidongben′s decreased at first and then gradually increased until full maturity,but it was opposite in Jiuyuewu′s,which caused the sweet degree of Lidongben descended more slowly than Jiuyuewu and kept a better quality in the period of fruit keeping on plants.We also discovered the changes of soluble protein contents in the arils of both cultivars were similar.In the arils of both cultivars,sucrose was accumulated rather than reduced.The content of sucrose was an important index to evaluate the sweet degree and the performance of the fruits keeping fresh on plants.

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