期刊论文

Changes of Lactose Acids in Coconut Eendosperm with Different Maturity

中文

西南农业学报

1001-4829

2019

32

6

1267-1272

10.16213/j.cnki.scjas.2019.6.010

318QN274:海南省自然科学基金 318QN275:海南省自然科学基金 1630152017007:重要热作种质资源收集、保存、评价和创新利用团队——椰子基因型鉴定 1630152017006:重要热作种质资源收集、保存、评价和创新利用团队——椰子基因型鉴定

本校为第一机构

【目的】椰子水和椰肉分别是椰子的液体胚乳和固体胚乳,本文探讨不同品种不同成熟度椰子果实发育过程中椰子胚乳中可溶性糖和有机酸变化规律,为生产中选择合适成熟度的鲜食或加工用果提供参考依据。【方法】在本地高种和红矮椰子果实发育过程中,测定果实大小、重量,椰子水含量和可溶性固形物、椰肉厚度等生理指标,并取不同发育期椰子胚乳,使用气象色谱测定椰子胚乳中的可溶性糖及有机酸含量,分析各组分变化规律,评价不同成熟度椰子的营养价值及加工利用特性。【结果】椰子水在花后6至8月时达到最大体积,随着椰子果实的成熟逐渐减少。椰肉是在花后5个月时逐渐由果冻透明状逐渐增厚至白色硬质状,至...

【Objective】Coconut water and coconut meat are the liquid endosperm and solid endosperm of coconut,respectively,and the changes of soluble sugar and organic acids in coconut endosperm during the development of coconut fruit and coconut fruit of different varieties in this article were studied to provide a reference for the selection of fresh or processed fruits of suitable maturity in production. 【Method 】The fruit size,weight,coconut water content,soluble solids,coconut flesh thickness and other physiological indexes in the development of l...