不同枣品种糖和可溶性蛋白质含量与裂果相关性分析  

Correlation Analysis of Sugar and Soluble Protein with Cracking in Different Varieties of Ziziphus Jujube

作　　者：郗鑫[1] 刘晨筱 陈虹[1] 白晋华[1] 郭红彦[1] 

机构地区：[1]山西农业大学林学院,山西太谷030801

出　　处：《山西林业科技》2016年第3期1-3,13,共4页Shanxi Forestry Science and Technology

基　　金：高等学校博士学科点专项科研基金(20101403120005);山西省青年基金(2012021029-4);山西农业大学博士后基金

摘　　要：笔者以裂果性不同的9个枣品种为研究对象,分别对枣果实中可溶性糖、还原糖、总糖、可溶性蛋白质含量等指标进行测定,分析了不同品种枣果中糖和可溶性蛋白质含量与裂果的相关性。结果表明:抗裂品种可溶性蛋白质含量均显著高于极易裂品种与易裂品种,极易裂品种可溶性糖含量均显著高于易裂品种与抗裂品种可溶性糖的平均含量,极易裂品种与易裂品种还原糖和总糖含量显著高于抗裂品种。The soluble sugar,reducing sugar,total sugar,soluble protein content of 9 varieties of Ziziphus jujube with different cracking were measured,and the correlations of sugar and soluble protein content with cracking in different varieties of Ziziphus jujube were analysed. Results showed that the soluble protein content of the crack resistance varieties of Ziziphus jujube was significantly higher than that of more easily and easily crack varieties. The soluble sugar content of the more easily crack varieties of Ziziphus jujube was higher than that of the easily crack varieties and crack resistance varieties. The reducing sugar and total sugar content of the easily crack varieties of Ziziphus jujube were higher than that of the crack resistance varieties.

关 键 词：枣 糖 可溶性蛋白质 裂果 相关性 

分 类 号：S665.1[农业科学—果树学]