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以早星×早露蟠桃和94-1-40×早红2号两个杂种后代群体为试材,研究了果实糖、酸性状遗传与果形(扁平/圆形)、果皮毛有无(普通桃/油桃)、果肉颜色(白肉/黄肉)等质量性状的关系。桃果实的可溶性糖主要是蔗糖,占总可溶性糖的60%以上,其次是葡萄糖、果糖和山梨糖醇。桃果实的有机酸主要是苹果酸、柠檬酸和奎宁酸,莽草酸含量很低,仅占总酸含量的约0.3%。在蟠桃群体中蔗糖、总糖、可溶性固形物的含量均显著高于普通桃群体,而葡萄糖、果糖、柠檬酸和莽草酸含量在蟠桃和普通桃后代间不存在显著差异。不同年份间苹果酸和奎宁酸含量在蟠桃和普通桃后代间存在差异。油桃后代的苹果酸、总酸平均含量显著高于普通桃后代,其柠檬酸、奎宁酸、莽草酸平均含量与普通桃后代间不存在显著差异。2005年油桃后代总糖、可溶性固形物及各可溶性糖组分含量均显著高于普通桃,2004年仅山梨醇含量显著高于普通桃后代。两年的结果均表明,总糖、可溶性固形物、总酸及各种糖酸组分在黄肉桃和白肉桃之间不存在显著差异。
The effects of fruit sugar, acid trait and fruit shape (flat / round) on the fruit of two hybrid progenies of early morning × early exposed peach and 94-1-40 × early red 2 were studied. Ordinary peach / nectarine), the color of the flesh (white meat / yellow meat) and other quality traits. Peach fruit soluble sugar is mainly sucrose, accounting for more than 60% of total soluble sugar, followed by glucose, fructose and sorbitol. Peach fruit organic acids are mainly malic acid, citric acid and quinic acid, shikimic acid content is very low, only about 0.3% of the total acid content. The contents of sucrose, total sugar and soluble solids in flat peach were significantly higher than those in common peach, while the contents of glucose, fructose, citric acid and shikimic acid were not significantly different between flat peach and ordinary peach. Malate and quinic acid content in different years were different between flat peach and normal peach offspring. The average content of malic acid and total acid in the offspring of nectarine was significantly higher than that of normal peach offspring. There was no significant difference between the average contents of citric acid, quinic acid and shikimic acid and the normal peach offspring. In 2005, the content of total sugar, soluble solids and soluble sugar of the offspring of nectarine were significantly higher than that of common peach. Only the content of sorbitol in 2004 was significantly higher than that of ordinary peach. The results for both years showed that there was no significant difference in total sugar, soluble solids, total acids and various sugar and acid components between yellow peach and white peach.