橄榄果实发育过程中单宁变化规律研究

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橄榄果实发育过程中单宁变化规律研究

吴如健, 万继锋, 韦晓霞, 陈瑾, 胡菡青, 潘少霖

文章导航 > 福建农业学报 > 2015 > 30(5): 489-491

吴如健, 万继锋, 韦晓霞, 陈瑾, 胡菡青, 潘少霖. 橄榄果实发育过程中单宁变化规律研究[J]. 福建农业学报, 2015, 30(5): 489-491. doi: 10.19303/j.issn.1008-0384.2015.05.013

引用本文:

吴如健, 万继锋, 韦晓霞, 陈瑾, 胡菡青, 潘少霖. 橄榄果实发育过程中单宁变化规律研究[J]. 福建农业学报, 2015, 30(5): 489-491. doi: 10.19303/j.issn.1008-0384.2015.05.013

WU Ru-jian, WAN Ji-feng, WEI Xiao-xia, CHEN Jin, HU Han-qing, PAN Shao-lin. Tannin Content of Chinese Olives During Growth[J]. Fujian Journal of Agricultural Sciences, 2015, 30(5): 489-491. doi: 10.19303/j.issn.1008-0384.2015.05.013

Citation:

WU Ru-jian, WAN Ji-feng, WEI Xiao-xia, CHEN Jin, HU Han-qing, PAN Shao-lin. Tannin Content of Chinese Olives During Growth[J]. Fujian Journal of Agricultural Sciences, 2015, 30(5): 489-491. doi: 10.19303/j.issn.1008-0384.2015.05.013

吴如健, 万继锋, 韦晓霞, 陈瑾, 胡菡青, 潘少霖. 橄榄果实发育过程中单宁变化规律研究[J]. 福建农业学报, 2015, 30(5): 489-491. doi: 10.19303/j.issn.1008-0384.2015.05.013

引用本文:

吴如健, 万继锋, 韦晓霞, 陈瑾, 胡菡青, 潘少霖. 橄榄果实发育过程中单宁变化规律研究[J]. 福建农业学报, 2015, 30(5): 489-491. doi: 10.19303/j.issn.1008-0384.2015.05.013

WU Ru-jian, WAN Ji-feng, WEI Xiao-xia, CHEN Jin, HU Han-qing, PAN Shao-lin. Tannin Content of Chinese Olives During Growth[J]. Fujian Journal of Agricultural Sciences, 2015, 30(5): 489-491. doi: 10.19303/j.issn.1008-0384.2015.05.013

Citation:

WU Ru-jian, WAN Ji-feng, WEI Xiao-xia, CHEN Jin, HU Han-qing, PAN Shao-lin. Tannin Content of Chinese Olives During Growth[J]. Fujian Journal of Agricultural Sciences, 2015, 30(5): 489-491. doi: 10.19303/j.issn.1008-0384.2015.05.013

橄榄果实发育过程中单宁变化规律研究

doi: 10.19303/j.issn.1008-0384.2015.05.013

1. 福建省农业科学院果树研究所,福建福州,350013;
2. 中国热带农业科学院南亚热带作物研究所，广东湛江 524091

基金项目:

15RZZY-26)

农业部热带作物种质资源保护项目(14RZZY-26

作者简介:
吴如健(1965-),男,副研究员,主要从事果树种质资源与栽培育种研究(E-mail:wurujian@126.com)

中图分类号: S667.5
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- 文章访问数: 108
- HTML全文浏览量: 27
- PDF下载量: 0
- 被引次数: 0
出版历程
- 收稿日期: 2015-01-16
- 刊出日期: 2015-05-18

Tannin Content of Chinese Olives During Growth

1. Fruit Research Institute,Fujian Academy of Agricultural Sciences;
2. South Subtropical Crop Research Institute,Chinese Academy of Tropical Agricultural Sciences

摘要: 以鲜食橄榄‘福榄1号’、‘福榄2号’和加工橄榄‘长营’果实为试材,研究橄榄果实发育过程中单宁变化规律。结果表明:鲜食橄榄‘福榄1号’、‘福榄2号’果实总单宁、可溶性单宁含量显著低于加工橄榄‘长营’,在果实发育过程中果实总单宁、可溶性单宁含量呈下降趋势,而不溶性单宁含量呈上升趋势。橄榄果实涩味与单宁含量存在相关性;涩味与可溶性单宁含量呈极显著正相关,与不溶性单宁含量不相关。
- 橄榄 /
- 果实 /
- 单宁 /
- 涩味
Abstract: Chinese olives,Fulan 1and Fulan 2for fresh consumption and Changying for processing purposes,were used in the study to determine the changes on their tannin contents during growth periods.The results showed that the total and soluble tannin in the fruits of Fulan 1and Fulan 2were significantly lower than those of Changying during the fruit development stages.They decreased as the fruits were maturing,but at the same time,the insoluble tannin increased.There was a significant correlation found between the astringency of the olives and their content of soluble,but not insoluble tannin.
- Chinese olive /
- fruit /
- tannin /
- astringency

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