论文部分内容阅读
研究了梨的成熟特性，代表品种是晚香梨和秋香梨．实验结果表明，两种梨果重随成熟进展一直在增加，晚香梨果重在８月份和９月份增重快，果实的横径生长一直稍大于纵径生长，果近似球形．秋香梨花树上成熟时即通过呼吸跃变期出现乙烯峰，晚香在９月中旬采收后贮藏到１１月１５日才出现与乙烯峰相平行的呼吸高峰．在成熟期间两种梨果实硬度不断降低，秋香梨下降最快，采后两周组织已分解软化；晚香梨硬度下降缓慢．果实硬度下降伴随有ＰＧ活性的上升．可溶性固形物，总糖在成熟期间不断增加，其中主要是果糖，葡萄糖次之，蔗糖含量很少．可滴定酸在成熟过程中不断下降。
The maturity characteristics of pear were studied. The representative varieties were late fragrant pear and autumn fragrant pear. The results showed that the weight of two pears had been increasing with the progress of maturity. The weight of pears had a faster weight gain in August and September. The diameter growth of fruit was always slightly larger than that of longitudinal growth, and the fruit was nearly spherical. When the autumn pear tree mature mature through the respiratory phase of the ethylene peak, evening incense in the mid-September after harvest storage until November 15 peak appeared parallel with the ethylene peak. During ripening, the firmness of two kinds of pear fruits decreased continuously, the autumn pear reduced most rapidly, and the tissue softened and softened two weeks after harvesting; the hardness of late pear decreased slowly. Fruit firmness is accompanied by an increase in PG activity. Soluble solids, total sugar during maturation increased, mainly fructose, followed by glucose, sucrose content is very small. Titratable acid in the maturation process continues to decline.