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番石榴Vietnamese品种已在马来西亚广泛种植.为了更好地了解该品种的结果情况,对其果实在发育及成熟期的理化变化作了研究.果实增重、硬度降低,总果胶量减少,以及葡萄糖、维生素C的水平呈S形曲线变化.在座果后第10—12周,果实重和葡萄糖含量增加最大.第12—14周,硬度降低,以及果胶和维生素C含量变化最多.叶绿素含量降低,果径增大.果糖含量和水溶性果胶部分呈直线形变化.在成熟期中据测定三种糖中(果糖、葡萄糖和蔗糖),果糖含量最高.起初,果实比重迅速增加,第4—12周内保持恒定,继而增加速度就缓慢下来.起初,水分含量迅速增多.隋后则逐渐增多,到第14周后,保持恒定.番石榴Vietnamese品种果实中PH和滴淀酸含量百分率具有波动性,第4周时,酸度较为适中(PH4.5)第1O周时酸度最低(PH5.4),成熟时酸度又回升(PH4.05).在未成熟的番石榴果实中,单宁含量较高,第8周后,便急剧下降,第10周之后,保持较低水平.在果实发育及成熟过程中,可溶性果胶增加,在果实发育期内,不溶性果胶(可溶于NaoH部分)增加,而到成熟时(第14周之后)则转化为可溶性果胶.
The guava Vietnamese variety has been widely planted in Malaysia. In order to better understand the variety’s results, physicochemical changes in the fruit’s development and maturity were studied. Fruit weight gain, hardness decreased, total pectin volume reduced, and Glucose and vitamin C showed a S-shaped curve.The fruit weight and glucose content increased the most from the 10th to the 12th week after fruit set.During the 12th to 14th week, the hardness decreased, and the content of pectin and vitamin C changed most.The content of chlorophyll Decreased, and fruit diameter increased. The content of fructose and water-soluble pectin changed linearly. At the mature stage, three kinds of sugars (fructose, glucose and sucrose) were determined with the highest content of fructose. At first, the proportion of fruit increased rapidly. -12 weeks to maintain a constant, then the rate of increase slow down.Firstly, the moisture content increased rapidly after the Sui gradually increased until the 14th week to maintain constant.Guava Vietnamese varieties of fruit PH and the percentage of acid content with At the 4th week, the acidity was moderate (PH4.5), and the lowest acidity (PH5.4) at the 1Oth week, and the acidity rose again at maturity (pH4.05) .In unripe guava fruit, tannin Content is higher, after the 8th week, Decreased sharply and remained low after week 10. Soluble pectin increased during fruit development and ripening, and insoluble pectin (soluble in the NaoH fraction) increased during fruit development and matured 14 weeks later) is converted to soluble pectin.