论文部分内容阅读
采用紫花芒、桂香芒、红象牙和印度1号芒果的果实,通过扫描电子显微镜观察,发现果实皮孔少,开口小,蜡质密度大的紫花芒果实耐贮藏。分泌腔多的桂香芒和印度1号果实芳香味浓。果肉薄壁细胞中淀粉粒增多,果实愈趋近成热。薄壁细胞中淀粉粒多的桂香芒,果实后熟后含糖量高。
The results showed that the fruit of purple mango, cinnamon mandarin, red ivory and Indian No.1 mango could be stored stably by scanning electron microscopy. Secretion of more cinnamon and Mango Mango 1 Indian fruit flavor strong. Starch parenchyma cells in the pulp increased, more and more into the heat of the fruit. Starch parenchyma cells in the cinnamon, the fruit after ripening high sugar content.