食品与发酵工业2015，Vol.41Issue(8)：203-207,5.DOI:10.13995/j.cnki.11-1802/ts.201508038
不同成熟度杏果实组织的结构变化与絮败关系
Studies on the effect of tissue structure at different maturity on wooly breakdoun of apricot fruits
摘要
Abstract
Xinjiang " Saimaiti" apricot fruits were used as experimental material.They were divided into three different maturity based on the yellowish:Ⅰ (colored area ＜ 50％),Ⅱ (colored area 50％ ～ 80％) and Ⅲ (colored area ＞ 80％).The fruit were stored at 4 ℃,RH 90％ ～95％.The relationship between the tissue structure and wooly breakdown at different maturity of apricot fruits were studied by extracting the juice and evaluating the fruit firmness,soluble solids,titratable acidity every 7 days.The changes of tissue structure at the seventh day,the twentyfirst day and the thirty-fifth day of cold storage of apricot fruit were observed by paraffin section.The results showed that epidermal cell of maturity in group Ⅲ apricot fruit was broken,the pulp cell began to disintegrate,intercellular space expanded,and tissue structure was decomposed finally after the twenty-first day of cold storage.Group Ⅲ apricot fruit was the earliest and the most serious showing wooly breakdown,group Ⅱ was the second,group Ⅰ was the most trivial.It is suggested that maturity is one of the important factors affecting the occurrence of breakdown in apricot fruit.关键词
成熟度/絮败/杏果实/显微结构Key words
maturity/mealiness/apricot/microscopic structure引用本文复制引用
马玄,朱璇,赵亚婷,丁兰,方晨璐..不同成熟度杏果实组织的结构变化与絮败关系[J].食品与发酵工业,2015,41(8):203-207,5.基金项目
国家自然科学基金:杏果实冷藏过程中果肉絮败与木质化形成机制及外源调控研究(31460414) （31460414）
