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以大浦5号温州蜜柑为材料,采用不同蔗糖浓度(40、60和80g/L)MT培养基对膨大期果实的汁胞离体培养30d,观测汁胞形态及糖酸含量的变化,并且观测不同大小(直径55~60mm、50~55mm和<50mm)近成熟果实汁胞的形态及糖酸含量。结果表明,近成熟果实的汁胞表现出有尾较长和无尾较短两种形态,在不同大小果实之间两种汁胞所占比例有差异;各类汁胞的品质差异不大,大果有尾、大果无尾、小果有尾和小果无尾汁胞在蔗糖、果糖、葡萄糖和柠檬酸含量方面无显著性差异,大果有尾汁胞的苹果酸含量较高。在离体暗培养条件下,汁胞逐渐着色,培养20d后明显着色,30d后完全着色或褐化,有尾汁胞先于无尾汁胞着色,较高蔗糖浓度处理的汁胞着色较快;汁胞长度在培养20d内呈增加趋势,并且以低浓度蔗糖处理的生长量较大,20d后呈下降趋势;培养基的蔗糖浓度对汁胞糖酸含量变化有显著影响,80g/L处理的汁胞蔗糖含量先(0~10d)降后(10~20d)升、柠檬酸含量持续下降。汁胞离体培养时间以不超过20d为宜。
Taking the orange juice of Da Pu No.5 as material, the juice of swollen fruit was cultured in vitro for 30 days with different sucrose concentrations (40, 60 and 80 g / L) MT, and the changes of the morphology and content of sucrose acid were observed and observed Morphology and Sugar / Acids Contents of Juice in Different Size (55 ~ 60mm in diameter, 50 ~ 55mm and <50mm). The results showed that the juices of nearly mature fruits showed two forms of longer tail and no tail shorter. The proportions of the two kinds of juices in different size fruits were different. There was no significant difference in the quality of all kinds of juices, There is no significant difference in the content of sucrose, fructose, glucose and citric acid between the tail of big fruit, the tail of big fruit, the tail of small fruit and the tailless juice of small fruit. Under the conditions of in vitro dark culture, the juice of the juvenile was gradually colored and stained obviously after 20 days of culture, and completely stained or browned after 30 days. ; The length of juice cells showed an increasing trend within 20 days of culture, and the growth of sucrose at low concentration was larger than that at 20 days after treatment. The sucrose concentration in the culture medium had a significant effect on the content of sugar acid in juice. The treatment of 80 g / L (0 ~ 10d) decreased (10 ~ 20d), the content of citric acid continued to decline. Juice ex vivo culture time is not more than 20d appropriate.