矿质元素含量与苹果风味品质及耐贮性的关系Relationship Between Fruit Quality, Storability and Mineral Composition of Apples
李宝江,林桂荣,刘凤君
摘要(Abstract)：
对22个苹果品种果实矿质元素含量分析表明,钙、钾含量高,锰、铜含量低的品种果实肉质好,耐贮藏,具有良好的风味品质.钙、钾具有提高果实硬脆度、降低果实贮期的软化和失重、维持良好肉质和风味的作用.钙、钾含量高的品种果实硬脆度高,比重大,果肉致密,细胞间隙率低,贮期软化进度慢,肉质好,耐贮藏.锰、铜含量低的品种果实硬脆度高,含量高的品种果实韧性较强.锌含量对果实的风味、肉质和耐贮性影响较小,优质品种含锌量相对较低.
关键词(KeyWords)： 苹果;矿质元素;风味品质;耐贮性
基金项目(Foundation): 辽宁省科学技术基金资助
作者(Author): 李宝江,林桂荣,刘凤君
DOI: 10.13925/j.cnki.gsxb.1995.03.001
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