番茄品系红熟果实的耐贮性与品质的通径分析

对11个番茄品系红熟果实在2因子4处理条件下贮藏21 d的变质率与采收时的果实品质性状进行通径分析,结果表明:变质率与果实采收时的营养成分的干物质、水分、可溶性固形物含量、糖酸比有关,其中果实干物质含量是果实变质率最重要的影响因子,其效应是由直接作用引起的.

The Path Analysis on Qulity Traits and Preservative Quality of Red Mature Fruits of Tomato Breeding Lines

Of the red mature fruits of 11 tomato breeding lines, the path analysis was applied to study the relationship between nourishment qualities mensurated in harvesting time and the rates of deterioration investigated after 21 days preservation,in condition of 4 treatment combinations of 2 factors.The results showed that the nourishments of fruit had close relationships with the rates of deterioration,which included the content of dry matter,moisture and total soluble solids(TSS) and the ratio of sugar-acid.The content of dry matter was the most important factor affecting the rate of deterioration and its synthetical effect was caused directly.