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一、果实后熟机制及控制 果实在后熟期间产生一系列的生理变化,通过对许多品种的研究,发现这些变化包括新陈代谢及细胞内含物的变化与果实变软,含糖量增加、有机酸的变化、风味及芳香物的形成、色素的积累和降解的关系。由于乙烯可以作为内源调节剂,诱导后熟的开始。因此,研究者们的注意力都集中在果实中乙烯的产生和作用。
First, the fruit ripening mechanism and control fruits produce a series of physiological changes after ripening, through many varieties of research, found that these changes include changes in metabolism and cell content and the fruit softened, increased sugar content, organic Acid changes, the formation of flavor and aroma, the relationship between pigment accumulation and degradation. Since ethylene can act as an endogenous regulator, the onset of ripeness can be induced. Therefore, the researchers’ attention has focused on the production and function of ethylene in the fruit.