胡萝卜肉质根发育期间果胶的组成与变化

园艺学报 ›› 2007, Vol. 34 ›› Issue (3): 775-782.

胡萝卜肉质根发育期间果胶的组成与变化

孙雅君¹ ;薛惠岚¹;张学杰^2*
;王金玉² ;郭　科²

(1西北农林科技大学机电学院, 陕西杨凌712100; 2 中国农业科学院蔬菜花卉研究所, 北京100081)

收稿日期:1900-01-01 修回日期:1900-01-01 出版日期:2007-06-25 发布日期:2007-06-25

Changes in Fraction and Content of Pectin During Development of Carrot

SUN Ya-jun¹ ; XUE Hui-lan¹ ; ZHANG Xue-jie^2*
; WANG Jin-yu² ; GUO Ke²

(¹ College of Mechanical and Electronic Engineering, Northwest A & F University, Yangling, Shaanxi 712100, China;² Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Beijing 100081,China)

Received:1900-01-01 Revised:1900-01-01 Online:2007-06-25 Published:2007-06-25

摘要/Abstract

摘要： 以国内具有代表性的5个胡萝卜品种为试材, 研究其肉质根发育期(播种后60～100 d) 果
胶的组成及变化规律, 为胡萝卜品质育种和综合利用果胶含量较高的品种提供参考依据。结果表明: 5个
胡萝卜品种的水溶性果胶(WSP) 、草酸溶性果胶(OSP) 、总果胶( TP) 含量均随肉质根的发育呈上升趋
势, 酸溶性果胶(ASP) 含量因品种不同呈上升趋势或无显著性变化。在肉质根发育期间, 5个品种的果
胶均以ASP为主, 占TP的75.2%～91.3%; 其次是OSP, 占TP 5.8% ～17.9%; 再次是WSP, 占2.9%～
8.9%。至收获时, 橘红一号的TP含量最高, 达到12.585 mg/g, 其它4个品种的TP含量没有显著性差异,
5个品种在果胶组成与含量和硬度的关系方面均未表现出相关性。

关键词: 胡萝卜, 果胶, 组成

Abstract: Fraction and changes of pectin substances in five carrot varieties, the main varieties in China,
during the growth of fruits from 60 days to 100 days after sowing were investigated. The study can be used as
a reference for carrot breeding and postharvest comp rehensive utilization. The results showed that the content
of water soluble pectin (WSP) , oxalate soluble pectin (OSP) and total pectin (TP) increased with carrot
growing, however, different trends were observed in content of ASP in different varieties, ASP increased or
unchanged significantly with development of fruits. The acid soluble pectin (ASP) was the main fraction of
pectin substances which reached 75.2% - 91.3% of TP, the second was OSP, 5.8% - 17.9% of TP, and
the third wasWSP, 2.9% - 8.9% of TP. After harvest, TP content of Juhong 1 was the highest among the
five varieties, which reached 12.585 mg/g, but the other four varietiespTP content showed no significant
difference. The correlation between firmness of carrot and pectin content and fraction showed no significant
difference.

Key words: Carrot, Pectin, Fraction

孙雅君;薛惠岚;张学杰;王金玉;郭　科. 胡萝卜肉质根发育期间果胶的组成与变化[J]. 园艺学报, 2007, 34(3): 775-782.

SUN Ya-jun;XUE Hui-lan;ZHANG Xue-jie;WANG Jin-yu;GUO Ke. Changes in Fraction and Content of Pectin During Development of Carrot[J]. ACTA HORTICULTURAE SINICA, 2007, 34(3): 775-782.

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