长把梨果实石细胞含量标准及对果肉品质的影响

Rock Cell Determination on Long Handle Pears and It's Influence on Fruit Quality

长把梨是青海地产果树主栽品种中较为优良的地方梨品种,其果肉肉质细脆味甜,汁液较多,石细胞较少,深受当地百姓的喜爱。近年来,由于栽培管理粗放,果肉中石细胞较多,导致该品种品质逐渐退化。现随机选取不同立地条件下10株长把梨,采用冷冻法测定长把梨石细胞含量,进行不同处理间差异显著性比较,并结合口感粗细制定出长把梨石细胞的定量标准。结果表明:长把梨石细胞含量及相应肉质粗细可分为4个等级:石细胞含量1.62g/100g以上,肉质极粗;1.61～1.10,肉质粗;1.09～0.80,肉质中等;0.79以下,肉质较细。

The long handle pear is a relative good varieties of Qinghai local pear,because of its fruit crisp and taste sweet,succulence,fewer rock cells,grately loved by the local people.But in recent years,as the result of management careless,there are more rock cells in the fruit.So the quality is degenerating gradually.This article randomly chosed 10 strains of pears from different stand conditions,through the freezing way to determine its rock cell measure and draw up the standard by combination its taste.The results showed that long handle pear stone cell content and the corresponding fruit quality could be divided into four grades：rock cell content above 1.62 g/100g,fruit quality was very rough;1.61～1.10,fruit quality was rough;1.09～0.80,fruit quality was middle;lower than 0.79,fruit quality was relative fine.