安徽农业科学2016，Vol.44Issue(13)：37-40,4.
菠萝蜜果实成熟过程中可溶性糖含量的变化
Changes in Contents of Soluble Sugar during Fruit Ripening of Jackfruit
摘要
Abstract
Objective] The aim was to analyze soluble sugar accumulation mechanism during fruit ripening of jackfruit, and provide theoreti-cal basis for cultivation and breeding of jackfruit. [Method] Using 4 genotypes of jackfruit (12E, 148-4, 12As, 12Cs) as materials, contents of total soluble sugar were determined by anthrone colorimetry method and contents of fructose, glucose and sucrose were determined by HPLC. [Result] During fruit ripening of jackfruit, contents of soluble sugar increased constantly, and the percentages of sucrose to total solu-ble sugar contents were 43. 47% -76. 81%;an extremely significant positive correlation between changes in contents of glucose and fructose and between changes in contents of sucrose and total soluble sugar contents were observed;the ratios of fructose to glucose content were low in unripe fruits, with the highest value among fruits investigated being 0. 689 9, while the ratios in fully ripe fruits were close to 1. 000 0. [Con-clusion] During fruit ripening of jackfruit, total soluble sugar contents, mainly consisted of sucrose, increased constantly and contents of fruc-tose and glucose were similar in fully ripe fruits.关键词
菠萝蜜/可溶性糖/果糖/葡萄糖/蔗糖Key words
Jackfruit/Soluble sugar/Fructose/Glucose/Sucrose分类
农业科技引用本文复制引用
段小强,刘鑫泉,刘胜辉,李映志,叶春海..菠萝蜜果实成熟过程中可溶性糖含量的变化[J].安徽农业科学,2016,44(13):37-40,4.基金项目
国家自然科学基金项目(31101506) （31101506）
广东省科技计划项目(2013B020304004)。 （2013B020304004）
