Citrulline content in different parts of seedless watermelon fruit | 无籽西瓜果实不同部位瓜氨酸含量测定
2010
Wan Xueshan, Sanya Science and Technology Academy for Crop Winter Multiplication，Sanya(China) | Liu Wenge, Chinese Academy of Agricultural Sciences, Zhengzhou(China), Zhengzhou Fruit Research Institute | Yan Zhihong, Chinese Academy of Agricultural Sciences, Zhengzhou(China), Zhengzhou Fruit Research Institute
صينى. 为了研究三倍体无籽西瓜果实不同部位瓜氨酸含量，测定了6个红瓤和1个黄瓤无籽西瓜品种果实不同部位瓜氨酸含量，并对红瓤西瓜整瓜贮藏60 d后瓜氨酸含量变化进行了研究。结果表明：无籽西瓜品种间果实瓜氨酸含量差异明显；西瓜果实不同部位瓜氨酸含量有很大差异，中间部位大于近皮部。整瓜室温贮藏60 d后无籽西瓜果实不同部位瓜氨酸含量略有增加，近皮部增加速度较中部慢，增加率达6%~28%。
اظهر المزيد [+] اقل [-]إنجليزي. In order to investigate citrulline content in different parts of watermelon fruit，7 triploid seedless watermeloncultivars（6 red flesh and 1 yellow flesh）were sampled to determine their citrulline content. The citrulline content of three red flesh seedless watermelon cultivars was determined after 60 days storage at room temperature. The results showed that citrulline content varied significantly among different cultivars and different parts of seedless watermelon fruits. The citrulline content in the central of watermelon fruit was higher than that of near skin. The citrulline content of seedless watermelons increased 6%-28% after 60 days storage at room temperature.
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