薄皮甜瓜组织结构、纤维素及果胶含量与果实感官品质的关系

Relationship between Sensory Quality of Oriental Sweet Melon and Its Tissue Structure,Contents of Cellulose and Pulp Pectin

以玉美人、龙甜3号、高甜黄金道、日本甜宝和香沙蜜5个薄皮甜瓜品种为试材,鉴定了成熟期各品种感官品质,观察了石蜡切片,并测定了果实中纤维素和可溶性果胶含量。结果表明:薄皮甜瓜表皮细胞切面小,表面积大,薄壁细胞递增快,近圆形细胞较多,且大小均匀,则果实感官品质好。同时,成熟果实中纤维素含量在0.24%～0.28%之间,可溶性果胶含量低,利于感官品质的提高。薄皮甜瓜感官品质与成熟果实中组织结构、纤维素和果胶含量关系密切。

Five oriental sweet melon （Cucumis melo var. makuwa Makino ） cuhivars of ‘Yumeiren’, ‘ Longtian No.3＇ , ‘Gaotianhuangjindao＇ , ‘ Japanese Tianbao＇ , ＇Xiangshami＇ were used in the experiment. We identified fruit sensory qualities, observed paraffin section and measured cellulose and water-soluble pectin content in ripe fruits. The results indicate that fruits will have good sensory qualities with smaller section and bigger superficial area in epidermal cells, their parenchyma cells transit faster, and they are of more uniform round or nearly-round shape. Moreover, the cellulose contents are between 0.24 % to 0.28 % in ripe melon fruits, and they have lower soluble pectin, which contributes to good fruit sensory quality. In conclusion, the sensory qualities of oriental sweet melon have close relationship with tissue structure, cellulose and pectin content in ripe fruits.