梨果实石细胞团的发育、分布及其对果实品质的影响

Development,Distribution of Grit in pear Fruit and Its Effects on Ddible Qualities

１９９７年对梨果实石细胞团的发育和分布进行了观察分析，供试品种４３个（含西洋梨、砂梨、白梨、秋子梨各系统的）。通过对苹果梨、南果梨、丰水梨、伏茄梨四个品种的石细胞团形成过程的观察，及对４３个梨品种的成熟果实中石细胞团大小和分布的观察测定发现，梨果实石细胞团的形成从花后１５ｄ（天）左右开始，花后２个月内基本结束，梨果实中石细胞团分布一般以近果皮处和近果心处密度高、直径大，中层果肉中石细胞团密度低，直径小。果实中石细胞团直径较大，密度高的品种肉质较粗，口感多渣，品质较差。反之，则果肉较细，口感少渣或无渣。参试梨系统间石细胞团大小差异显著，秋子梨系统品种石细胞团直径最大，密度最高；西洋梨系统品种石细胞团直径最小，密度较低。

The development and distribution of fruit grit in 43 pear varieties from Pyrus usuriensis Maxim.P.bretschneideri Rehd.P,pyrifolia(Burm)Nakai,P,communis L.were studied in 1997.The development of grit were observed on Pingguo,Nanguo,Hosui and Fuqie during growing season.The size and distribution of grit were observed and measured on 43 varieties during mature period.It was found that the grit began to form and finishied at about 15 days and in 60 days after petal fall,respectively.Higher density and larger diameter of grit were folund mear the core and the skin.Other than in the middle pulp.Large- sized and high- densitied grit in the pulp can lead to the low quality of coarse pulp which tastes of more dregs.The cormerse lead to a fine pulp which tastes of little dregs or no dregs.The size of grit among the four observed Species differed significantly P.ussuriensis Maxim.possessed the largest size and the highest density and P.communisL.was on the contrary.