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在大量葡萄品种中,其浆果积累糖的特性有遗传上的差异,表明了成熟浆果中糖的水平高是与未熟浆果汁液中大量积累钾和有机酸及成熟中这些物质显著降低有关系。同时看到穗轴(果柄)中钾水平的提高。由此可推测,浆果中积累糖伴随着钾由浆果向穗轴转移。探讨了浆果细胞中朝向保持渗透压方面转移的可能机制。
The genetic diversity of berry-cumulated sugars in a number of grape varieties suggests that the high level of sugars in ripe berries is associated with the significant accumulation of potassium and organic acids in unripe berry juices and the significant reduction in these substances during maturation. At the same time, the increase of potassium level in the cob (fruit stalk) was observed. It can be speculated that the accumulation of sugar in the berries is accompanied by potassium transferred from the berries to the cob. The possible mechanism for the shift toward maintaining the osmotic pressure in berry cells was explored.