甜柿果实单宁和糖类物质变化规律研究  

Seasonal Changes of Tannin and Sugar in Persimmon Fruits

作　　者：欧毅[1] 王进[1] 杨浩春 王玉霞[1] 唐晓华[1] 刘圣维[1] 代正林[1] 

机构地区：[1]重庆市果树研究所,江津402260 [2]重庆市双桥区农林水利局,400900

出　　处：《西南园艺》2005年第1期1-3,共3页Southwest Horticulture

基　　金：重庆市科委攻关项目(编号2000-6113)

摘　　要：甜柿果实生长及可溶性糖分和淀粉积累均呈双峰形,果实产量和品质的形成均以第二个高峰为主。完全甜柿和不完全甜柿自然脱涩的规律有明显差异,完全甜柿的脱涩时间远早于不完全甜柿。果实中糖的组分对甜柿品质有着重要影响。There are two peaks in fruit growth and soluble sugar and starch accumulation in persimmon fruit. However,the development of fruit quality and yield mainly happens on the second peak. Under natural condition,there is a significant difference in the rule of de-astringenting between non-astringent variety and semi-astringency variety:the de-astringenting time of the former is much ealier than that of the latter.The composition of sugar has an great influence on persimmon fruit quality.

关 键 词：甜柿 柿果 果实生长 品质 淀粉积累 果实产量 脱涩 糖类物质 单宁 峰形 

分 类 号：S665.2[农业科学—果树学] TS255[农业科学—园艺学]