无籽西瓜果实不同部位瓜氨酸含量测定  

Citrulline Content in Different Parts of Seedless Watermelon Fruit

作　　者：万学闪[1,2] 刘文革[1] 阎志红[1] 赵胜杰[1] 何楠[1] 刘鹏[1] 代军委[2] 

机构地区：[1]中国农业科学院郑州果树研究所,郑州450009 [2]海南省三亚市南繁科学技术研究院,海南三亚572000

出　　处：《中国瓜菜》2010年第6期11-14,共4页China Cucurbits And Vegetables

基　　金：国家科技支撑计划(2006BAD01A7-6-03);现代农业产业技术体系建设专项资金(nycyts-36-01-01-03);中国农业科学院与北京市大兴区政府科研合作项目

摘　　要：为了研究三倍体无籽西瓜果实不同部位瓜氨酸含量,测定了6个红瓤和1个黄瓤无籽西瓜品种果实不同部位瓜氨酸含量,并对红瓤西瓜整瓜贮藏60d后瓜氨酸含量变化进行了研究。结果表明:无籽西瓜品种间果实瓜氨酸含量差异明显;西瓜果实不同部位瓜氨酸含量有很大差异,中间部位大于近皮部。整瓜室温贮藏60d后无籽西瓜果实不同部位瓜氨酸含量略有增加,近皮部增加速度较中部慢,增加率达6%～28%。In order to investigate citrulline content in different parts of watermelon fruit,7 triploid seedless watermelon cultivars（6 red flesh and 1 yellow flesh）were sampled to determine their citrulline content. The citrulline content of three red flesh seedless watermelon cultivars was determined after 60 days storage at room temperature. The results showed that citrulline content varied significantly among different cultivars and different parts of seedless watermelon fruits. The citrulline content in the central of watermelon fruit was higher than that of near skin. The citrulline content of seedless watermelons increased 6%-28% after 60 days storage at room temperature.

关 键 词：无籽西瓜 红瓤 黄瓤 瓜氨酸 贮藏 

分 类 号：S651[农业科学—果树学]