Abstract：Taking tomato with firm fruit introduced from Israel as experiment materials，the research studies the relation between the fruit firmness during storage period and the commercial fruit rate，and the changing regulation of fruit firmness during ripening stage and relevant physiological and biochemical indexes.The result indicates that the rate of commercial fruit has close relation with fruit firmness.During the fruit ripening stage，the contents of primary pectin and cellulose decreased，while the contents of soluble pectin increased.PG and cellulose enzyme play an important role during the decreasing process of fruit firmness，and have a significant negative relation with fruit firmness.The contents of primary pectin and cellulose have a extremely significant positive relation with fruit firmness.Therefore，in the breeding for storage and transportation tolerant tomato variety，the veracity of choosing correct tomato materials can be verified by the contents of primary pectin and cellulose.
收稿日期: 2007-08-28
引用本文:
万赛罗 高 橼 金 青 聂敬全 林 毅 蔡永萍. 番茄果实成熟过程中硬度及相关生理生化指标的变化[J]. 中国蔬菜, 2008, 1(4): 20-23.
Wan Sailuo;Gao Yuan;Jin Qing;et al.. The Changes of Characters Related to Fruit Firmness of Tomato during Fruit Ripening. , 2008, 1(4): 20-23.
