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对壶瓶枣、黑叶枣和郎枣裂果及其果实的生理、机械力学性质和解剖结构进行观察测定,结果表明:三个品种裂果发生从白熟期开始,而后,随着果实的成熟,裂果敏感性增加.这与枣果实的可溶性糖含量增加、水势下降、果皮韧性降低有关.壶瓶枣最易裂果,其次是黑叶枣,再次是郎枣,三个品种在同一时期裂果敏感性的差异与它们的果肉弹性、可塑性有关,与它们之间的水势、可溶性糖含量以及 K、Ca、Mg 含量无关.容易发生裂果的壶瓶枣和黑叶枣果皮角质层比不易裂的郎枣薄,其厚度依次为:6.81μm、6.41μm、8.28μm.
The physiological, mechanical and mechanical properties and anatomical structure of the fruits of Plum Jujube, Black Ye Date and Langzao were observed and determined. The results showed that the occurrence of the three varieties of cracking fruit began from the white ripening stage, and then, with the ripening of the fruit, The sensitivity increased.This jujube fruit soluble sugar content increased, the water potential decline, peel toughness decreased.Pottide jujube most easy to crack fruit, followed by black leaf jujube, again Lang date, three varieties in the same period of cracking sensitivity The differences are related to their elasticity and plasticity, and have nothing to do with their water potential, soluble sugar content, K, Ca, Mg content, etc. Crataegus pinnatifida var. , The thickness of the order: 6.81μm, 6.41μm, 8.28μm.