矿质元素含量与苹果风味品质及耐贮性的关系

被引:76
作者
李宝江
林桂荣
刘凤君
机构
[1] 沈阳农业大学园艺系!辽宁
关键词
苹果; 矿质元素; 风味品质; 耐贮性;
D O I
10.13925/j.cnki.gsxb.1995.03.001
中图分类号
S661.1 [苹果];
学科分类号
摘要
对22个苹果品种果实矿质元素含量分析表明,钙、钾含量高,锰、铜含量低的品种果实肉质好,耐贮藏,具有良好的风味品质.钙、钾具有提高果实硬脆度、降低果实贮期的软化和失重、维持良好肉质和风味的作用.钙、钾含量高的品种果实硬脆度高,比重大,果肉致密,细胞间隙率低,贮期软化进度慢,肉质好,耐贮藏.锰、铜含量低的品种果实硬脆度高,含量高的品种果实韧性较强.锌含量对果实的风味、肉质和耐贮性影响较小,优质品种含锌量相对较低.
引用
收藏
页码:141 / 145
页数:5
相关论文
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