作　　者： ; ; ; ; ;

机构地区： 广州大学生命科学学院

出　　处： 《园艺学报》 2013年第7期1359-1368,共10页

摘　　要： 采用物性分析仪测定鸭梨（Pyrus bretschneideri Rehd.‘Yali’）和京白梨（Pyrus ussuriensis Maxin.‘Jingbaili’）果实质地参数的变化,分析其质地构成和变化特性。结果表明：硬度、破裂力、弹性、咀嚼性、粘附性和内聚性参数可较好地评价梨果实质地构成和变化。鸭梨果实各质地参数值变化很小,硬度与破裂力极显著正相关,二者均与咀嚼性极显著正相关,其它参数间的相关性均未达到显著水平。京白梨果实各质地参数值变化较大,硬度与破裂力极显著正相关,二者均与粘附性呈极显著负相关,与弹性和咀嚼性显著正相关;咀嚼性与粘附性亦显著正相关。硬度、破裂力、弹性和咀嚼性是评价质地的主要参数,粘附性和内聚性则反映了质地的细微变化。 A forward subtractive cDNA library was constructed through suppression subtractive hybridization（SSH） method with mirror orientation selection, which was performed using the cDNA from wild type ＇Guanxi＇ pomelo （Citrus grandis） as driver, those fromits red-flesh mutant as tester. PCR analysis showed that most of the clones with insertions ranged from 100 bp to 1 000 bp. After differential screening through dot hybridization, a total of 102 transcripts represented 44 Unigenes with signal ratios stronger than two times were selected for 2 additional screenings. Homology analysis showed that they were found to be involved in diverse biological processes, such as signal transduction, protein synthesis, stress response as well as transport metabolism.

关 键 词： 梨 果实 软化 质地特性 物性分析仪

领　　域： [农业科学] [农业科学]