Abstract：Fruit texture crisp has deep relations with flesh cell structure, fiber and pectin contents by analysing these indexes of cucumber varieties with different texture. The fruits are more crisp and have better texture, which have thinner epidermis, quicker volume expanding rate of thin-wall cells,more pulp cells with round or nearly round shape. With higher fiber, lower pectin contents the fruits are more stiff.
收稿日期: 2002-12-06
引用本文:
刘春香;何启伟;于占东;. 黄瓜质地与组织结构、纤维素及果胶含量的关系[J]. 中国蔬菜, 2003, 1(5): 3-7.
Liu Chunxiang;He Qiwei;Yu Zhandong. Relationship between Fruit Texture and Tissue Structures,Fiber Content,Pectin Content on Cucumber. , 2003, 1(5): 3-7.
