【摘要】 比较了不同品种、果实不同部位、不同成熟度、不同贮藏时间对果实品质的影响。结果表明：早鲜品种维生素Ｃ含量高于海沃德品种；果实果心部的可溶性糖含量高于果肉部，维生素Ｃ和有机酸含量低于果肉部；采收时成熟度越高，其果实后熟后的可溶性固形物也愈高；贮藏时间过长会降低果实品质。还研究了室温条件下海沃德果实后熟过程中的生理生化指标，包括呼吸速率、过氧化氢酶活性、膜电导率及可溶性固形物、可溶性糖、有机酸和维生素Ｃ含量的变化。更多还原

【Abstract】 The effects of the varieties,the part,the harvest maturity and the storage time of fruit on the quality of fruit were studied in this paper. The results were as follows:the Vc content in "Zao xian" was higher than in "Hayward" ;the content of soluble sugar in core of fruit was higher than in pulp of fruit. on the contrary, the contents of Vc and ascorbic acid in pulp of fruit were higher than in core of fruit I the more the harvest . maturity, the higher the soluble solid in ripened fruit; overtime storage had a bad effect on the quality of fruit. In addition, the physiological and biochemical indexes such as respiration rate, CAT activity,permeability of membrane and the changes in contents of soluble solid,soluble sugar,ascorbic acid and Vc were studied during ripening of "Hayward"under,room temperature.更多还原