【作者】 张华云； 王成荣； 王善广； 李文香； 李全宏； 徐茂龙；

【Author】 Zhang Huayun, Wang Chengrong, Wang Shanguang, Li Wenxiang, Li Quanhong, and Xu Maolong (Laiyang Agricultural College, Laiyang 265200)

【机构】 莱阳农学院；

【摘要】 对5个品种梨果实的组织结构进行电镜扫描和显微镜观察,结果表明,不同品种梨皮孔大小和结构不同,角质层厚度、表皮细胞排列及单宁层厚度与角质膜龟裂密切相关。石细胞大小和多少对梨品质影响较大,果肉粗造的苹果梨的石细胞大而且含量为果肉细腻的莱阳茌梨和鸭梨的 2．5和3．6倍。更多还原

【Abstract】 The tissue structures of 5 pear varieties were studied. The results showed that the size and structure of the lenticel of these varieties were different to each other. The thickness of cuticle , arrangement of epidermis and the thickness of tannic layer correlated with transcuticular canals closely. The effects of content of stone cells on the quality of pears are very great. The stone cells of ’Ping-guo’pear(Pyrus Pyrifolia var. ovw are bigger than those of ’Laiyang’ pear(Pyrus bretschneideri Rehd. cv. Tse -Li). As regards to the flesh palatability of ’apple’s pear’, it tastes more rougher than those of ’Laiyang’ pear and ’Yali’ pear(Pyrus bretschneideri Rehd. cv. YaLi). Moreover,the amount of stone cells of the former is 2. 5 and 3. 6 times more than of the later, respectively.更多还原