软儿梨果实成熟过程中呼吸及糖分变化初探

• 作 者: 张仲明 杨素铀
• 机 构: 西北师范学院生物系,西北师范学院生物系,
• 出 处: 甘肃农业科技
• 发表日期: 1983年08期
• 关键词: 软儿梨 软儿 后熟 Pyrus 果实成熟过程 肉变 果皮 非还原糖 细胞团 有酒

软儿梨(Pyrus ussurichsis Maxim)是兰州出产的著名水果之一。该树种具有产量高,寿命长,抗逆性强等优点;果实经后熟,香甜可口,风味独特。因此长期以来,就为广大人民所喜爱,在兰州有悠久的栽培历史。软儿梨最大的特点,是果实采收前果肉质硬而酸涩,石细胞团多而大,不堪食用。采后经过后熟,果皮变黄,直至发褐,果肉变软,最后解体,多汁有酒味,酸甜适度,食之别具风味,故名软儿。软儿梨品质的好坏,主要决定于果实内

Pyrus ussurichsis Maxim is one of the most famous fruits in Lanzhou. The tree species with high yield, long life, strong resistance and other advantages; fruit after ripening, sweet and delicious, unique flavor. So for a long time, loved by the majority of people, has a long history of cultivation in Lanzhou. The most prominent feature of soft pear is that the harvested fruit is hardened and sour, and the stone cell mass is large and unbearable. After harvest after ripening, peel yellowing, until brown hair, soft flesh, and finally disintegrated, juicy wine, moderate sweet and sour, eat unique flavor, hence the name soft child. Soft pear quality is good or bad, mainly determined by the fruit