摘要
【目的】了解2种金柑果实发育过程中糖、有机酸的动态变化,为以后深入研究做基础,也为生产实践提供理论基础和指导。【方法】于2015年8月21日、9月22日、10月21日、11月5日、11月26日、12月10日、12月26日分别采样。测定还原糖、蔗糖、总糖、有机总酸的含量。【结果】滑皮金柑和融安金柑果皮果肉还原糖、蔗糖、总糖在整个过时发育的过程中累积量存在差异显著,滑皮金柑含量要高于融安金柑。有机酸含量滑皮金柑果皮果肉整个果实发育期,有机酸累积量基本不变,而且含量特别低。但是融安金柑果肉有机酸主要集中在果肉,有机酸含量不断减少,最后趋于平衡直至果实成熟。【结论】滑皮金柑果皮果肉糖含量要高于融安金柑。有机酸融安金柑果肉变化趋势明显,而融安金柑的果皮和滑皮金柑的果皮果肉整个果实发育过程中含酸量一直很低。糖酸最重要的积累期基本都在8月底到11月初。
[Objective] To know the dynamic changes of sugar and organic acids of two kinds of kumquat during fruit development would provide theoretical basis and guidance for the future research and production. [Method] Sampling on August 21, September 22, October21, November 5, November 26, December 10, December 26, 2015, respectively. Determinate the contents of reducing sugar, sucrose, total sugar, organic acid. [Results] The cumulants of reducing sugar, sucrose and total sugar of Huapi kumquat during fruit development was higher than that of Rongan kumquat. The organic acid in the skin and pulp of Huapi kumquat was very low and almost invariable during the whole fruit development. The organic acid of Rongan kumquat largely concentrated in pulp, and constantly decreased and finally stabilized until fruit maturity. [Conclusion] The content of sugar in the skin and pulp of Huapi kumquat was higher than that of Ronggan kumqu. The change trend of organic acid in the pulp of Rongan kumquat was obvious. The acids in the skin of Rongan kumquat and in the skin and pulp of Huapi kumquat were consistently very low during the whole fruit development. The sugar and acid accumulated mostly at the end of August to early November.
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