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草莓果实含水量对品质的影响

DOI: 10.3321/j.issn:1000-7091.2002.03.023, PP. 114-117

Keywords: 草莓,果实含水量,果实品质

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Abstract:

将土壤水分控制在不同水平,获得了130个不同含水量的果实.分析表明:随着果实含水量的减少,果实大小、滴定酸含量降低,可溶性总糖、糖酸比、色相和硬度增加.在提高糖含量的过程中,蔗糖、葡萄糖和果糖提高的幅度并不一样,从而改变了3种单糖占可溶性总糖的比例.果实含水量与果实Brix、糖酸比的相关系数为-0.71和-0.61.

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