摘要
在江苏省江都果园对酥梨和鸭梨果实的营养成分进行了研究,结果表明:随果实成熟,果肉中可溶性总糖、果糖、葡萄糖和还原糖的含量迅速增加,在早期蔗糖含量甚微,但从7月24日开始迅速增加直到9月4日,9月4日后留在树上的果实蔗糖含量仍见上升趋势;果肉中淀粉含量在7月底、8月初达到最大值、随后下降;氮和有机酸含量从6月26日起下降;在果皮中的可溶性总糖及还原糖含量一直增加到9月4日,其自此以后留在树上的果实果皮中蔗糖含量开始下降。
The nutritive composition changes of pear fruits of Su—Li and Ya—Li (Pyrus Breischneideri Rehd) were studied in Jiangdu orchard of Jiangsu Province. The results showed as following. The contcnts of soluble sugars, fructose, glucose and reductivc sugars in pulp increased rapidly as the pear fruits ripening. The content of sucrose was very little during their early stage, but increased rapidly from24 July to 4 Sept., even with an increasing trend after Sept. 4. The content of starch in pulp reached the maximum between late of July and early of August, and then decreased. The percentages of nitrogen and organic acids decreased from 26 Iune. The contents of total soluble sugars and reductive sugars in peel continued to increase till Sept. 4, but then the content of sucrose begind to decrease on the tree.
出处
《湖北农学院学报》
1991年第4期23-29,共7页
Journal of Hubei Agricultural College
关键词
鸭梨
酥梨
果肉
果皮
营养成分
Ya-Li
Su-Li
pulp
peel
nutrient compositions
