套袋对红酥脆和红香蜜梨果实主要营养成分的影响  

Effect of Bagging on Main Nutritional Components of Pear Fruits of "Hong Sucui" and "Hong Xiangmi"

作　　者：张传来[1] 荆瑞俊[1] 张焱[1] 贾文庆[1] 

机构地区：[1]河南科技学院,河南新乡453003

出　　处：《河南科技学院学报》2008年第3期31-32,43,共3页Journal of Henan Institute of Science and Technology(Natural Science Edition)

基　　金：河南省重大科技攻关项目(0422010400)资助

摘　　要：本文研究了套袋对红酥脆和红香蜜梨果实中糖、酸、Vc、氨基酸和蛋白质含量的影响。试验结果表明,套袋后,两品种果实中的总糖、非还原糖、总酸和Vc含量显著降低,氨基酸含量显著增加,糖酸比有所增加,蛋白质含量各处理间均无显著变化。The effect on content of sugar, acid, Vc, amino acid and protein of pear fruits of ＂ Hong Sucui＂ and ＂ Hong Xiangmi＂ were studied. The results showed total sugar , non - reducing sugar total acid and Vc decreased significantly , amino acid increased significantly, sugar - acid ratio slightly increased , the content of protein was not remarkably different among the treatments.

关 键 词：套袋 红酥脆 红香蜜 果实 营养成分 

分 类 号：S661.2[农业科学—果树学]