【摘要】 以以色列硬果型番茄为试材,研究番茄果实在贮藏过程中果实硬度与商品果率的关系,以及番茄果实成熟过程中硬度与相关生理生化指标的变化规律。结果表明:商品果率与果实硬度密切相关;番茄果实成熟过程中原果胶、纤维素含量降低,可溶性果胶含量上升;PG和纤维素酶活性在果实硬度下降过程中起主要作用,与果实硬度呈显著负相关;原果胶、纤维素含量与果实硬度呈极显著正相关。因此在耐贮运番茄育种过程中,可以根据试验材料果实中原果胶、纤维素含量来验证材料筛选的准确性。更多还原

【Abstract】 Taking tomato with firm fruit introduced from Israel as experiment materials,the research studies the relation between the fruit firmness during storage period and the commercial fruit rate,and the changing regulation of fruit firmness during ripening stage and relevant physiological and biochemical indexes.The result indicates that the rate of commercial fruit has close relation with fruit firmness.During the fruit ripening stage,the contents of primary pectin and cellulose decreased,while the contents of soluble pectin increased.PG and cellulose enzyme play an important role during the decreasing process of fruit firmness,and have a significant negative relation with fruit firmness.The contents of primary pectin and cellulose have a extremely significant positive relation with fruit firmness.Therefore,in the breeding for storage and transportation tolerant tomato variety,the veracity of choosing correct tomato materials can be verified by the contents of primary pectin and cellulose.更多还原