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以脆肉梨‘华酥’和软肉梨‘考西娅’为试材,对其果实不同部位、果实发育不同时期的平均单果重、可溶性固形物含量、果肉脆度、硬度、黏着性、弹性、胶黏性和咀嚼性等果实性状进行测量。结果表明:随着果实成熟度的增加,2种果肉类型梨果的平均单果重均呈逐渐升高的趋势,脆度、果肉硬度、弹性、胶黏性和咀嚼性均呈逐渐降低的趋势,黏着性则呈先升高后降低的趋势,可溶性固形物含量的变化趋势因果肉类型而不同;果实萼部、中部、梗部3个部位间黏着性的分布均匀一致,没有差异,可溶性固形物含量、脆度、果实硬度、弹性、胶黏性和咀嚼性在果实3个部位间存在差异,总体表现为萼部>中部>梗部,但部位间差异的显著性因肉质类型、成熟度而不同;软肉梨‘考西娅’的果肉脆度、硬度、弹性、胶黏性和咀嚼性在果实成熟过程中均显著高于脆肉梨品种‘华酥’,但可溶性固形物含量、黏着性与脆肉梨无显著差异。该研究可以为不同果肉类型梨果实采收成熟度的判定提供理论依据和参考。
The results showed that the average fruit weight, soluble solid content, crispness, hardness, adhesiveness and the content of fruit in different parts of the fruit, Elasticity, adhesive and chewiness and other fruit traits were measured. The results showed that with the increase of fruit maturity, the average fruit weight of the two kinds of fruit types showed a gradual increase trend. The crispness, fruit firmness, elasticity, gum stickiness and chewiness tended to decrease gradually. The results showed that the changes of soluble solids content varied with the type of flesh and flesh. The distribution of adhesiveness among the three parts of the calyx, middle and stem of the fruit was uniform, there was no difference. The soluble solids There were differences among the three parts of fruit in terms of content, brittleness, fruit firmness, elasticity, adhesiveness and chewiness, and the overall performance was calyx> middle> stem, but the significant difference among the parts was due to the type of meat, maturity The fruit crispness, hardness, elasticity, gum stickiness and chewiness of soft-fruit pear ’Cauchya’ were significantly higher than those of crisp-pear variety ’Huashan’ during fruit ripening, but the contents of soluble solids, Sex and brittle pear no significant difference. The study can provide theoretical basis and reference for the determination of the maturity of the harvest of pear fruit of different types of flesh.