加工番茄果实糖分含量的变化

Study on Sugar Content Changes of Processing Tomato Fruit

以加工番茄为试材对番茄果实不同发育阶段各果穗的葡萄糖、果糖和蔗糖含量变化进行测定。结果表明:在番茄果实不同生育期、不同果穗的糖含量不同,各果穗的葡萄糖和果糖在绿熟期含量最低,至果实成熟期含量达到最高,蔗糖含量在绿熟期至转色期时一直增大然后慢慢下降;同一果穗糖分的组成果糖最高,葡萄糖次之,蔗糖最少;不同品种的加工番茄在不同生育时期果实糖含量变化有所不同。

The different developmental stages of tomato fruit processing various grain of glucose,fructose and sucrose content determinated.The results showed that the sugar content was different in the different growth stages and different ear.The glucose and fructose in green maturities,to the lowest fruit mature reached the highest amount against.Sucrose content in the green maturities were always turn to color and then slowly drops.The composition of the highest average sugar glucose,fructose,sucrose at least.Different kinds of processed tomatoes in different periods in different fruit sugar content changes.