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成熟的水果、果菜的软化问题降低了它的贮藏寿命和上市力,由此导致全美国收获的水果、果菜有近一半损失,每年损失约5亿美元.美国农业部农业研究站的植物生理学家Kenneth C、Gross和他的同事正在积极寻求解决这一问题的办法.他们在位于Beltsville,Mary-land的园艺作物品质试验室中,在研究水果成熟机理时,做出了一些惊人的发现.他们发现与一般可接受的理论相反,水果、果菜成熟时,细胞壁的形成没有停止,实质上是在加快,就象处在一个能
The softening of ripe fruits and vegetables reduces their shelf-life and the marketability, resulting in nearly half the loss of fruits and vegetables harvested across the United States, with an annual loss of about 500 million U.S. dollars. Plant Physiologists at the USDA Agricultural Research Station Kenneth C, Gross and his colleagues are actively seeking solutions to this problem by making some surprising discoveries in the mechanism of fruit ripening in the Horticultural Crop Quality Laboratory in Maryland, Beltsville. In contrast to the generally accepted theory, it was found that the formation of the cell wall did not stop when fruits and vegetables matured, but was essentially accelerated,