甜樱桃果实呼吸强度和营养成分变化规律研究  

STUDY ON THE CHANGE OF BREATNING INTENSITY AND NUTRITIONAL COMPOSITIONS OF SWEET CNERRY FRUIT

作　　者：李凤英[1] 李春华[1] 郑立红[1] 段建波[1] 张国玲 王瑞琴 

机构地区：[1]河北农业技术师范学院食品工程系

出　　处：《河北农业技术师范学院学报》1996年第2期33-36,共4页

摘　　要：对红艳、那翁两种甜樱桃果实在成熟期间呼吸强度、单果重和主要营养成分的变化进行了测定分析。结果表明：成熟过程中呼吸强度呈逐渐降低的趋势；单果重、可溶性固形物、还原糖和有机酸含量随果实的成熟而增高，有机酸含量达到最大值后开始下降；Ｖｃ含量以转色期最高，成熟后降低；氨基酸和单宁的相对含量在幼果中最多，随着果实的成熟逐渐减少。相关分析表明：呼吸强度、单果重、还原糖含量与开花后天数有显著的相关性。The breathing intensity, single fruit weight and the changes of the main nutritionalcompositions of two sweet cherry cultivars Hongyan and Nawong were studied during fruitripening. The results indieated that breathing intenstiy decreased grandually ,and singlefruit weight Tss reducing sugar acids contents increased during fruit ripening. Organieacids conents began to decrease when reaching the maximu,Vc contents reached theirpeaks at color changing stage and reduced after maturity;amino acids and tannin relative contents were highest in baby fruits and grandually decreased with fruitripening.Breathingintensitym, single fruit weight and reducing sugur contents were closely resated with the number of days after blooming respectively.

关 键 词：甜樱桃 果实 呼吸强度 营养成分 

分 类 号：S662.501[农业科学—果树学]