山葡萄果实成熟过程中呼吸强度和主要营养成分的变化规律  

Changes of Respiration Intensity and Main Nutritional Components of Fruit of Vitis amurensis during Maturation

作　　者：李海燕[1] 冯玉才[1] 董世良[2] 王铭[1] 皇甫淳[1] 刘洪章[1] 

机构地区：[1]吉林农业大学农学院,长春130118 [2]铁岭市果蚕管理站,铁岭112000

出　　处：《吉林农业大学学报》2001年第1期46-49,共4页Journal of Jilin Agricultural University

基　　金：长春市科委资助项目! (970 5 9)

摘　　要：对山葡萄品种“双优”和“左山一”果实成熟过程中呼吸强度、浆果百粒重和主要营养成分的变化进行了分析。结果表明 :山葡萄果实成熟过程中 ,呼吸强度先呈上升趋势 ,然后逐渐下降或者一直呈下降趋势 ;百粒重在成熟前期呈上升趋势 ,成熟后期呈下降趋势 ;总糖、维生素C、色素和游离氨基酸呈上升趋势 ;Shuangyou”and“Zuoshanyi”, two cultivars of wild grape ( Vitis amurensis Rupr ) were used in the determinations of respiration intensity and main nutritional components in the fruits during maturation. The results obtained were as follows: The respiration increased at the early stage and decreased later, or decreased all through the maturation. The 100 berries weight increased during the early maturation and decreased later. The contents of total sugar, vitamin C, pigment, and total free amino acids increased; while the contents of acid and tannin decreased during maturation.

关 键 词：山葡萄 呼吸强度 营养成分 成熟过程 

分 类 号：S663.1[农业科学—果树学]