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园艺学报 ›› 2001, Vol. 28 ›› Issue (6): 509-511.

• 研究论文 • 上一篇    下一篇

核桃果实成熟期间主要营养成分的变化

张志华;高 仪;王文江;张毅功;方 正   

  1. (河北农业大学山区研究所, 保定071001)
  • 收稿日期:1900-01-01 修回日期:1900-01-01 出版日期:2001-12-25 发布日期:2001-12-25

Changes of Main Nutrients during the Fruit Ripening of Walnut

Zhang Zhihua , Gao Yi , Wang Wenjiang , Zhang Yigong , and Fang Zheng   

  1. (Mountainous Areas Research Institute , Hebei Agricultural University , Baoding 071001 )
  • Received:1900-01-01 Revised:1900-01-01 Online:2001-12-25 Published:2001-12-25

摘要: 对核桃果实成熟过程中主要营养成分的变化进行了研究。发现成熟期间种仁中的脂肪和青皮中的钾均呈指数型积累, 且它们之间表现出极显著的正相关; 青皮中钾的含量明显高于青皮中其它矿质元素含量, 也明显高于种仁和硬壳中的钾含量。

关键词: 核桃, 果实, 成熟, 脂肪,

Abstract: The variation in contents of main nutrients were measured systematically during the fruit ripening of walnut . The results showed that the rate of accumulation of lipids in the kernel and potassium in the shuck was exponential . There exists very significant positive correlation between the
level of potassium in the shuck and of the lipids in the kernel . The contents of potassium in the shuck were significantly higher than that in the kernel and the shell . Of the mineral elements in the shuck , the contents of potassium was highest .

Key words: Walnut ( Juglans regia L. ), Fruit, Maturation, Lipids, Potassium

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