草莓果实成熟过程中糖、酸含量的动态变化  

Study on Dynamic Changes of Carbohydrates and Organic Acids in the Strawberry Fruit during Its Development

作　　者：刘士华 吕国胜[2] 

机构地区：[1]阜阳市文峰公园,安徽阜阳236025 [2]安徽农业大学园艺学院

出　　处：《安徽林业科技》2011年第5期24-27,共4页Anhui Forestry Science and Technology

摘　　要：以"丰香"草莓为试材,研究草莓果实发育过程中的生长曲线以及主要糖、有机酸含量的动态变化。结果表明:果实横径变化呈"S"型生长曲线;在果实成熟过程中果糖、葡萄糖和总糖含量总体上均呈上升趋势;有机酸含量随果实发育逐渐升高,到转熟期达最大,然后再缓慢下降。相关性分析表明,糖含量与果实大小呈显著的正相关。Fragaria × ananassa cv.Toyonoka was selected as the experimental material to study its fruit growth curve,dynamic changes of the main carbohydrates and organic acids during its development.The results showed that the changes of its latitudinal diameter follow the S-shape curve.The contents of its fructose,glucose and total carbohydrates increased during its development.The content of its organic acids gradually increased until its red-turning stage when it reached the maximum,and then decreased slowly.Correlation analysis showed that there was a significant positive correlation between the contents of its carbohydrates and the fruit size.

关 键 词：“丰香”草莓 糖 有机酸 累积规律 

分 类 号：S668.4[农业科学—果树学]