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芒果在成熟过程中发生的明显变化,对果实的贮藏寿命和出口潜力有很大影响。本文概述了关于果实成熟变化和细胞壁软化之间的关系,研究表明果实在成熟过程中,细胞壁的果胶聚合物大大减少及松驰的细胞壁含有水解含半乳糖多糖的物质。果胶聚合物的成分随着芒果品种不同而异,Sensation 品种的果实在贮藏过程中很快变软,而 TommyAtkins 品种的
The significant changes that occur in mango during ripening have a significant impact on the shelf life and export potential of the fruit. This paper summarizes the relationship between changes in fruit ripening and cell wall softening. Studies have shown that in the fruit ripening process, the cell wall pectin polymer is greatly reduced and loose cell walls contain substances that hydrolyze galactose-containing polysaccharides. The composition of the pectin polymer varies with the mango variety, the fruits of the Sensation variety soften quickly during storage, whereas the fruit of the TommyAtkins variety