不同耐低温性茄子果实发育过程中主要营养成分变化的研究

Variation of Main Nutritional Component of the Low-temperature-tolerant Fructification in Eggplants

茄子在果实的生长发育过程中,其子房和果实内可溶性总糖、还原糖、蔗糖、可溶性蛋白质的含量呈"先下降后上升"的趋势。耐低温结实茄子子房与不耐低温结实茄子子房中的含量差异明显,且耐低温结实茄子材料中的含量比不耐低温结实材料中的含量要高。

The contents of soluble sugar,reduced sugar,sucrose and dissolubility protein are firstly decreased collectively but increased at anaphase in the growing periods of eggplant fruits. There are obvious differences between low-temperature-tolerant fructification eggplant and low-temperature-non-tolerant fructification eggplant on the contents of these nutritional components. And the contents of low-temperature-resistant fructification eggplant are more than that of low-temperature-non-tolerant fructification.