榛果发育过程中主要营养成分的变化(英文)

Changes in nutrition components in hazelnut during fruit development

以杂种榛优良品系82-11,84-237和84-402为试材,采用动态监测的方法,研究果仁发育过程中营养成分的变化,并分析了营养成分和矿质元素的相关性。结果表明,还原糖的含量前期呈下降趋势后期略有回升;蔗糖的含量呈上升趋势,在果仁成熟时成为主要的可溶性总糖;可溶性总糖在果仁发育期呈下降趋势,从果仁充实期到果仁充分成熟,含量逐渐升高;淀粉的含量呈上升—下降—平稳—上升趋势;粗脂肪和粗蛋白质的含量逐渐升高,呈明显累积趋势。果仁中蔗糖和可溶性总糖的积累主要在果仁发育的后期,粗脂肪和粗蛋白质的积累主要在果仁发育的前期和中期。果仁发育中,粗脂肪含量和氮素,磷素以及钾素呈极显著的正相关关系。

Three hybrid hazelnut （Corylus heterophylla） lines, 82-11, 84-237 and 84-402, were selected to study changes in nutrition components as well as their correlations with N, P and K. The results showed that the content of reducing sugars decreased in the initial stage and recovered slightly during the late stage. The content of sucrose showed an increasing trend and was the main soluble sugar in maturing kernel. Total soluble sugar content decreased in kernel growth phase and increased gradually from kernel filling phase till full maturity. Starch content increased first and then decreased to and maintained at a low value for a period and increased finally. Crude fat and crude protein contents increased Constantly. The accumulation of sucrose and soluble sugars occurred mainly during the late stage of kernel development, while ernde fat and crude protein accumulation occurred mainly during the initial and middle stage of kernel development. There existed significant positive correlations between crude fat and N, P and K.