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果实的颜色不仅可作为成熟的标志,而且对其商品价值的影响极大。本文就苹果果皮的着色问题做以下介绍: 一、苹果果皮的色素 苹果果皮中主要含有三种色素:叶绿素、胡萝卜素和花青苷: 叶绿素 存在于叶绿体中。幼果表皮细胞中也含有发育完整的叶绿体,并有气孔能够吸收CO_2,进行光合作用,它对幼果本身的膨大与干物质积累产生不可忽视的作用。叶绿素分子只有与蛋白质结合(称为叶绿蛋白)才能执行光
The color of the fruit is not only a sign of maturity but also has a great influence on the value of its produce. This article describes the following issues on the coloring of apple peel: First, the apple peel pigment apple peel mainly contains three pigments: chlorophyll, carotene and anthocyanins: chlorophyll in the chloroplast. Young fruit epidermal cells also contain the development of a complete chloroplast, and stomata can absorb CO_2, photosynthesis, its fruit enlargement and dry matter accumulation can not be ignored. Chlorophyll molecules perform light only when they bind to proteins (called phyto-proteins)