摘要
串番茄品种随着货架期延长,果实硬度、果肉硬度、原果胶含量逐渐下降;可溶性果胶含量逐渐上升;多聚半乳糖醛酸酶(PG)活性呈峰值变化,变化幅度小于普通番茄。
During the shelf life of truss tomatoes （Lycopersicon esculentum Mill.）, the fruit firmness, flesh firmness and pectin content declined; the soluble pectin content increased; the activity of PG presented peak variation which was less than that of the normal tomatoes.
出处
《植物生理学通讯》
CSCD
北大核心
2005年第6期764-766,共3页
Plant Physiology Communications
基金
国家"863"重大专项(2002AA207013)
关键词
串番茄
货架寿命
生理特性
truss tomatoes （Lycopersicon esculentum Mill.）
shelf life
physiological characters
