论文部分内容阅读
【目的】本文比较分析了枇杷白肉突变体的突变型与野生型生物学特性和果实品质差异,为探讨枇杷白肉果实形成原因,以及进一步揭示枇杷果实品质形成机理奠定基础。【方法】通过田间调查及生理生化测试,分析突变型与野生型的物候期、叶及果实品质差异。【结果】突变型与野生型的物候期十分接近,突变型的果实始熟期比野生型晚1周左右;突变型叶片长度、叶柄长度明显长于野生型,叶片厚度明显薄于野生型;突变型果实的单果重和果实纵横径均小于野生型,果肉的可溶性固形物和总糖含量分别比野生型高出9.2%和9.3%,总酸含量比野生型低21%;突变型果肉的维生素C含量与野生型基本相当;突变型果肉的粗纤维含量比野生型低14.3%,β-胡萝卜素含量仅为野生型的7.55%;突变型果肉的果糖、葡萄糖、蔗糖含量分别比同时期野生型高19%、8%和23%。【结论】突变型的果实始熟期比野生型晚,β-胡萝卜素含量大大低于野生型,总糖、果糖、葡萄糖、蔗糖、均高于野生型。
【Objective】 The purpose of this study is to compare the biological characteristics of mutant and wild type of loquat white meat mutants with the differences of fruit quality in order to explore the formation of loquat white meat and to further reveal the formation mechanism of loquat fruit quality. 【Method】 Through field investigation and physiological and biochemical tests, the differences of phenology, leaf and fruit quality between mutant and wild type were analyzed. 【Result】 The results showed that the phenotypes of mutant and wild type were very close. The mutant type of fruit was about 1 week later than the wild type. The length of mutant and petiole were significantly longer than that of wild type, and the thickness of mutant was obviously thinner than that of wild type. The fruit weight and fruit length and breadth were both smaller than those of the wild type. The soluble solids and total sugar content of the pulp were 9.2% and 9.3% higher than the wild type and 21% lower than the wild type respectively. The mutant flesh vitamins The content of C in the mutant flesh was 14.3% lower than that in the wild type and 7.55% of the β-carotene in the wild type, while the content of fructose, glucose and sucrose in the mutant flesh were respectively higher than those in the wild 19% higher, 8% and 23% higher. 【Conclusion】 The mutants were late at maturity stage and the content of β-carotene was much lower than that of wild type, total sugar, fructose, glucose and sucrose.