Effects of bagging on content of Ca and pectin in Huangguan pear fruit | 套袋对黄冠梨果实Ca和果胶含量的影响
2009
Guan Junfeng, Hebei Academy of Agricultural and Forestry Sciences, Shijiazhuang(China), Institute of Genetics and Physiology | Ji Hua, Hebei Academy of Agricultural and Forestry Sciences, Shijiazhuang(China), Institute of Genetics and Physiology | Feng Yunxiao, Hebei Academy of Agricultural and Forestry Sciences, Shijiazhuang(China), Institute of Genetics and Physiology
صينى. 采用田间套袋的方法，研究套袋黄冠梨果实品质性状的变化，分析套袋黄冠梨果实成熟过程中Ca和果胶含量。结果表明：随着果实成熟，套袋显著降低果皮中Ca含量，对果肉中的Ca含量影响不显著。同时，套袋降低了果皮中醇不溶性物质（AIS）含量及其可溶性果胶和原果胶含量，对果肉中果胶含量的影响较小。相关分析表明：黄冠梨果实中Ca含量与AIS含量和原果胶含量呈显著正相关关系。因此，套袋导致果皮果胶含量的降低，很可能是套袋降低果皮Ca含量的重要内在机制。[著者文摘]
اظهر المزيد [+] اقل [-]إنجليزي. The filed bagging was used to study changes of bagged-fruit quality characteristics in Huangguan pear. The Ca and pectin content of bagged fruits were investigated during the fruit maturation. The results showed that compared with control（no bagging）, bagging decreased Ca content of the peel significantly, but no obvious effect on that of the flesh. By contrast, bagging decreased content of alcohol insoluble substance （AIS）, soluble pectin and protopectin of peel, but had a little effect on those of the flesh. Results indicated that there was significantly positive correlation of Ca content with AIS and protopectin content in Huangguan pear fruit. Thus, the decrease of pectin in bagged fruit peel may be an important mechanism to explain why bagging reduced Ca content of peel in Huangguan pear.
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