This study used 40-year-old Pyrus bretschneideri cv. Dangshan Su pear trees in Dangshan County, Anhui Province as experimental materials. Four positions at the crown of the pear tree with different light intensity wer...This study used 40-year-old Pyrus bretschneideri cv. Dangshan Su pear trees in Dangshan County, Anhui Province as experimental materials. Four positions at the crown of the pear tree with different light intensity were observed, including the south exterior and interior and the north exterior and interior of the middle crown. The ZD-ZA illumination meter was adopted to measure the light intensity, the anthracene ketone method to survey the soluble sugar, the standard acid-soda to measure the organic acid, and the 2,6-dichloropheonlinolphenol to survey the Vc. Sampling began in the first week after the anthesis, following a time schedule of one times every two weeks within two months of the prophase of the fruit development, and one times every four weeks of the later period until the fruit ripens. Correlation analyses, variance analyses and multiple comparison were applied to process the data.The results showed that: 1) the soluble sugar level increased with the growth of the fruit, slowly in the initial 7 weeks after the blooming, but rapidly from the 7th week on, and the positive correlation was found between the sugar level and the number of weeks after the anthesis (r=0.961), and between the sugar level and light intensity (r=0.95); 2) the organic acid level presented the trend of falling with the growth of the fruit, and the correlation between the organic acid level (not apparently related to the light intensity) and the number of weeks after the anthesis was negative (r=-0.814); 3) the sugar-acid ratio rose with the growth of the fruit, in positive correlation with the soluble sugar level and not significant correlation with the organic acid level; 4) the variation of Vc content indicated a low-high-low pattern, with the value of 25.76 mg·kg -1 in the first week after the blooming, and a rise to 68.32 mg·kg -1 in the 5th week, then a decline with the fruit growth to 18.82 mg·kg -1 in the 7th week, and the significant correlation was not found with the number of weeks after the anthesis and the light int展开更多
文摘This study used 40-year-old Pyrus bretschneideri cv. Dangshan Su pear trees in Dangshan County, Anhui Province as experimental materials. Four positions at the crown of the pear tree with different light intensity were observed, including the south exterior and interior and the north exterior and interior of the middle crown. The ZD-ZA illumination meter was adopted to measure the light intensity, the anthracene ketone method to survey the soluble sugar, the standard acid-soda to measure the organic acid, and the 2,6-dichloropheonlinolphenol to survey the Vc. Sampling began in the first week after the anthesis, following a time schedule of one times every two weeks within two months of the prophase of the fruit development, and one times every four weeks of the later period until the fruit ripens. Correlation analyses, variance analyses and multiple comparison were applied to process the data.The results showed that: 1) the soluble sugar level increased with the growth of the fruit, slowly in the initial 7 weeks after the blooming, but rapidly from the 7th week on, and the positive correlation was found between the sugar level and the number of weeks after the anthesis (r=0.961), and between the sugar level and light intensity (r=0.95); 2) the organic acid level presented the trend of falling with the growth of the fruit, and the correlation between the organic acid level (not apparently related to the light intensity) and the number of weeks after the anthesis was negative (r=-0.814); 3) the sugar-acid ratio rose with the growth of the fruit, in positive correlation with the soluble sugar level and not significant correlation with the organic acid level; 4) the variation of Vc content indicated a low-high-low pattern, with the value of 25.76 mg·kg -1 in the first week after the blooming, and a rise to 68.32 mg·kg -1 in the 5th week, then a decline with the fruit growth to 18.82 mg·kg -1 in the 7th week, and the significant correlation was not found with the number of weeks after the anthesis and the light int
文摘以泌阳瓢梨和俸皇酒为主要原料,采用浸泡法,研究了温度、瓢梨果实的不同部分、糖酒比例以及浸泡时间对泌阳瓢梨果酒配制过程中的酒精度、滴定酸、维生素C、铁含量以及感官质量的影响,筛选出2种配制酒类型的优化条件,营养型:泌阳瓢梨果皮、糖酒比例50g·L-1、温度5℃、浸泡时间30 d;风味独特型:泌阳瓢梨果核、糖酒比例100 g·L-1、温度5℃、浸泡时间60 d.
