南瓜果实贮藏期果胶含量的变化研究  

STUDY ON CHANGE OF THE PECTIN CONTENT IN THE PUMPKIN FRUIT DURING STORAGE

作　　者：刘丽娟 王萍[1] 郝丽珍[1] 杨晓宇[1] 

机构地区：[1]内蒙古农业大学野生特有蔬菜种质资源与种质创新省重点实验室内蒙古农业大学农学院,呼和浩特010019

出　　处：《内蒙古农业大学学报（自然科学版）》2007年第3期231-234,共4页Journal of Inner Mongolia Agricultural University(Natural Science Edition)

基　　金：内蒙古农业大学博士启动基金项目

摘　　要：用咔唑比色法对贮藏0d^60d期间的印度南瓜品种"日本蜜栗"的果胶含量进行了测定。结果表明,在贮藏期,水溶性果胶、草酸性果胶总趋势是下降的,酸溶性果胶呈上升趋势,总果胶含量呈下降趋势。在30d^40d 3种果胶含量都达到高峰。适宜的贮藏食用期在40d之内。The contents of Pectin in the pumpkin fruit during storage were determined by carbazole - colorimetry. The results showed the contents of WSP and OSP showed a falling trend, but the ASP contents showed a rising trend. The total pectin contents showed a falling trend. The highest content of Pectin in pumpkin was between 30 -40 days after storage. Optimum edible period during storage was within 40 days.

关 键 词：南瓜 果胶 贮藏 

分 类 号：S642.1[农业科学—蔬菜学]