| 黄金梨与鸭梨果实成熟期糖和酸含量变化的研究 |
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| 引用本文： | 王芳芳. 黄金梨与鸭梨果实成熟期糖和酸含量变化的研究[J]. 食品科技, 2010, 0(1) |
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| 作者姓名： | 王芳芳 |
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| 作者单位： | 衡水学院生命科学系; |
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| 摘 要： | 梨果实的各种营养物质在整个发育成熟过程中各阶段的变化不同。以黄金梨和鸭梨为试材,两个品种表现出相同的变化规律,可溶性糖、果糖、葡萄糖、蔗糖含量在果实成熟过程中均呈上升趋势,可滴定酸含量呈先上升后下降的变化趋势。
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| 关 键 词： | 梨 果实 营养物质 |
The study of the nutritional component in Whangkeumbae and Yali pear fruit during maturation |
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| WANG Fang-fang. The study of the nutritional component in Whangkeumbae and Yali pear fruit during maturation[J]. Food Science and Technology, 2010, 0(1) |
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| Authors: | WANG Fang-fang |
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| Affiliation: | WANG Fang-fang (Department of Life Science,Hengshui University,Hengshui 053000) |
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| Abstract: | Two pear varieties,Whangkeumbae and Yali pear were used in the determinations of some main nutritional components in the fruits during maturation,two varieties of pear fruits were used as the experiment material,both showing the same trend of changes:the content of soluble sugar,fructose,glucose and sucrose gradually increased,the content of titrable acid increased and then decreased. |
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| Keywords: | pear fruit nutritional components |
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