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以赞皇枣、无名大枣和晋枣3个不同枣品种为试材,通过制作石蜡切片和人工诱裂试验,对枣果肉解剖结构中的果肉厚度、细胞层数、细胞大小等9个方面进行了观察测定,并对枣的质量变化和裂纹数进行了测量统计。结果表明:同种枣的不同部位结构差异极显著;不同品种枣的上部、环腕部的结构也存在显著性差异。在枣果肉中,细胞厚度、细胞大小和空腔大小与裂果指数的相关性极显著,而细胞层数、空腔个数、导管个数和口径大小及维管束个数和大小与裂果指数的相关性不显著。吸水量和处理时间与枣的裂果指数呈正相关关系。
Using three varieties of Ziziphus jujuba, Zizyphus jujuba and Ziziphus jujuba Mill as test materials, the effects of thickness, number of cells and cell size on the anatomical structure of jujube pulp were studied by making paraffin sections and artificial cracking test. Observed and measured, and jujube quality changes and the number of cracks were measured. The results showed that there was significant difference in the structure of different parts of the same species of jujube. There were also significant differences in the structure of the upper and the wrist of different varieties of jujube. Jujube pulp, cell thickness, cell size and the size of the cavity and the index of the fissured fruit significant correlation, and the number of cell layers, the number of cavities, the number of catheters and caliber and the number of vascular bundles and the size of the fissure index Correlation is not significant. Water absorption and processing time and jujube cracking index was positively correlated.