摘要
在1989～1990年对5个梨品种的果实贮藏性与组织结构关系进行了初步研究。结果表明,梨果实的失重率主要是由皮孔特性所决定的,失重率最低的白梨具封闭型的皮孔,其它品种梨具开放型皮孔。具开放型皮孔的品种其失重率与皮孔覆盖值成显著正相关。在表面积比相差不大的情况下,表面积比不是决定失重率的主要因素。角质层过厚、过薄都造成贮藏性的下降。过厚的角质层和过小的胞间隙率,可能是莱阳茌梨和鸭梨果心易褐变的内在因素之一。
The relationship between the storage property and tissue structure of 5 pear varieties fruit were studied preliminarily in 1989 and 1990.The result indicated that weight loss ratio was influenced mainly by lenticel characteristics.'White'pear has lowest weight loss due to its sealed lenticel.The other varieties fruit have opened lenticel.Fruit weight loss ratio was remarkable positively related to the lenticel coverage value in varieties with opened lenticel. Surface area and volume ratio did not ditermine the weight loss ratio in some range.Both over thick and overthin cuticle can reduce the ability of storage.Over thick cuticle and lower intercellular space ratio may be one reason of core breakdown of'Laiyang'pear and 'duck' pear.
出处
《莱阳农学院学报》
1991年第4期276-279,共4页
Journal of Laiyang Agricultural College
关键词
梨果实
贮藏性
组织结构
pear fruits
storage property
tissue structure
