黄花梨果实的坚实度和糖度差异  

Studies on anisotropic differences in firmness and sugar content of Huanghwa pear fruit.

作　　者：陆秋君[1] 王俊[1] 王剑平[1] 于勇[1] 胡桂仙[1] 

机构地区：[1]浙江大学农业工程系,浙江杭州310029

出　　处：《浙江大学学报（农业与生命科学版）》2002年第6期679-684,共6页Journal of Zhejiang University:Agriculture and Life Sciences

基　　金：国家自然科学基金(30170533);浙江省自然科学基金(300296);浙江省教委(2000527)资助项目

摘　　要：对黄花梨果实各部位、各方向上坚实度和糖度的差异程度进行了研究.不同成熟度的黄花梨在各部位上的坚实度和糖度差异显著,在各朝向上坚实度、糖度的分布差异不显著.分析了果实内坚实度、糖度的分布规律和坚实度与糖度间的相关性.结果表明,采用坚实度、糖度评价黄花梨品质时应选择中部"赤道线"附近为宜,而不必考虑果实朝向.Anisotropic differences in fruit firmness and sugar content of Huanghwa pear in relation to ripeness of fruit and location of different parts (including 'latitude' and 'longitude') of the fruit was studied. The firmness and sugar content of pear were significantly influenced by 'latitude' (top, middle and bottom) and ripeness (least, intermediate and most). Fruit parts corresponding to different 'longitudinal' locations showed quite small or no significant differences in the two indices. The distribution of the firmness and sugar content in the pear were analyzed, and the relation between firmness and sugar content were established, and the relation in different ripeness pear were significantly influenced by firmness and sugar content of location of different parts. The better positions to evaluate pear' quality were proposed.

关 键 词：黄花梨 果实 坚实度 糖度 品质 

分 类 号：S661.2[农业科学—果树学]