摘要
采用组织分离、石蜡切片和组织化学染色技术，分析了萝卜４个品种间的结构差异．测量了与细胞、组织成分和后含物有关的１３项结构指标，并对结构指标变化与口感品质口尝指标变化的相关性进行了统计分析．发现三生结构所占比例、淀粉粒数目、次生木质部中射线薄壁细胞的大小、导管占次生木质部的比例等是对口感品质影响较大的因素．初步探讨了结构因素与口感指标之间的相互关系．
The structural differences of four varieties of Garden Radish were observed with separated tissue,paraffin section and histochemical stain.About cells,composition of tissue and starch grain,thirteen kinds of structural index were measured;and the correlation between structural index and tasting index of quality were analyzed with statistical method.It was found that the factors which had greater deal of influence to tasting quality were arearatio of meta-secondary structure to secondary structure,number of starch grain,size of cell in apotracheal parenchyma in secondary xylem and ratio of vessel to secondary xylem, et al .The relationship of structural factors and tasting factors was discussed.
出处
《山东大学学报（自然科学版）》
CSCD
1998年第4期462-467,共6页
Journal of Shandong University(Natural Science Edition)
关键词
萝卜
口感品质
解剖结构
品质
品种
garden radish
tasting quality
anatomical structure
correlation
