摘要
对核桃果实成熟过程中主要营养成分的变化进行了研究。发现成熟期间种仁中的脂肪和青皮中的钾均呈指数型积累 ,且它们之间表现出极显著的正相关 ;青皮中钾的含量明显高于青皮中其它矿质元素含量 。
The variation in contents of main nutrients were measured systematically during the fruit ripening of walnut. The results showed that the rate of accumulation of lipids in the kernel and potassium in the shuck was exponential. There exists very significant positive correlation between the level of potassium in the shuck and of the lipids in the kernel. The contents of potassium in the shuck were significantly higher than that in the kernel and the shell. Of the mineral elements in the shuck , the contents of potassium was highest.
出处
《园艺学报》
CAS
CSCD
北大核心
2001年第6期509-511,共3页
Acta Horticulturae Sinica
基金
河北省科技厅资助项目
河北农业大学 9816工程资助项目
关键词
核桃
果实
成熟
脂肪
钾
营养成分
Walnut ( Juglans regia L.)
Fruit
Maturation
Lipids
Potassium
