加工类型黄瓜果实脆度与其组织结构的关系  

Studies on the Relations between Fruit Crispness and the Structure of Pickling-type Cucumber(Cucumis sativus L.)

作　　者：杜庆平[1] 李伶利[2] 徐强[2] 陈学好[2] 

机构地区：[1]扬州环境资源职业技术学院园林园艺系,江苏扬州225127 [2]扬州大学园艺与植物保护学院,江苏扬州225009

出　　处：《湖北农业科学》2012年第5期940-942,共3页Hubei Agricultural Sciences

摘　　要：对加工类型黄瓜果实脆度与组织结构和纤维素含量的关系进行了研究。结果表明,影响黄瓜脆度的因素有果皮厚度、薄壁细胞递增情况、纤维素含量和果实硬度等,它们的基本关系表现为表皮的厚度要适中,过厚的表皮脆度不好;近表皮的薄壁细胞由小到大递增快的多比较脆。果实纤维素含量与脆度相关性不大,果实硬度与脆度的关系比较复杂,硬度高的并不意味着脆度好,硬度小的也不表明脆度差。The relations between fruit crispness and fruit structure and cellulose content of pickling-type cucumber were stud- ied preliminarily. The results showed that fruit crispness was influenced by several factors including fruit skin thickness, pro- gressively increasing thin-wall cells, cellulous content and fruit hardness. The relationships among those factors showed that thicker epidermal cells might mean unsuitable fruit crispness. Fruit crispness would be better if the volume of thin-wall cells very close to epidermal size increased rapidly. No general and direct relation was found between fruit crispness and fruit cel- lulose content so as between fruit crispness and fruit hardness.

关 键 词：加工类型黄瓜 脆度:组织结构 

分 类 号：S642.2[农业科学—蔬菜学]