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碰柑贮藏中期,囊辦注射~(14)C-葡萄糖后,在枯水果和正常果的果皮和非标记囊辦均出现放射性活度,并以标记囊辦及其对应果皮为中心,向周围递减,这可能是物理扩散的结果。初枯果果皮放射性活度显著低于正常果,而其不溶物的放射性活度和呼吸强度与对照相比均无显著差异;~(14)C-葡萄糖在初枯果果皮之间或囊辦之间的扩散显著比正常果容易。这说明枯水的起因并非果肉营养物向果皮转移,而可能与衰老有关。在枯水发展过程中,全枯果果肉有24.65%的~(14)C-葡萄糖转化为不溶性物质,显著高于正常果的6.41%;中枯果和全枯果的呼吸强度分别为17.18ml/h·kg 和23.64ml/h·kg,显著高于正常果的11.03ml/h·kR。因此,我们认为椪柑在枯水过程中,果肉可溶性营养物消失的主要原因是转化为不溶性物质向果皮转移和呼吸消耗。
In the mid-stage of storage of citrus, radioactive activity appeared in pericarp and non-labeled cysts of dead fruit and normal fruit after cystic injection of ~ (14) C-glucose, and the cytoplasm Declining, this may be the result of physical proliferation. The radioactivity of pericarp of the first fruit was significantly lower than that of the normal fruit, while the radioactivity and respiration intensity of the insoluble material had no significant difference compared with the control; ~ (14) C-glucose between the first fruit pericarp Diffusion is significantly easier than normal. This shows that the cause of low water is not the transfer of pulp nutrients to the peel, which may be related to aging. During the development of low water, 24.65% ~ (14) C-glucose was converted to insoluble in whole fruit pulp, which was significantly higher than that of normal fruit (6.41%). The respiration intensity of medium fruit and whole fruit were 17.18ml / h · kg and 23.64ml / h · kg, significantly higher than the normal fruit 11.03ml / h · kR. Therefore, in our opinion, the main reason for the disappearance of pulp soluble nutrients in konjac is the conversion of insoluble substances to pericarp and consumption of respiration.