Study on Physiological and Biochemical Changes of Fruit Pananx stipuleanatus
Objective To study the physiological biochemical changes of the fruit development in Pananx stipuleanatus. Methods In the process of fruit development at different stages of fruit growth, changes in the quality of (fresh weight, dry weight), and water soluble sugar, starch and protein were measured. Results In the process of fruit development, the moisture content was 77.04% at mature stages, it was increased at first and lately dropped that in the end; the flesh weight and dry weight increased with the fruit development, developed faster in the first than later, tend protein content also raised ;soluble sugar was decreased first ,then decreased., in the 80 days had slightly decrease. Conclusion Pananx stipuleanatus fruit was mature after 80 days of flowering ,moisture content decrease with the fresh and dry weight gradually creased during the process of the fruit development.
Pananx stipuleanatusfruit developmentphysiology and biochemistry
NETL
NSTL
万方数据
维普
