鲜桃坚实度和糖度分布差异的实验研究

坚实度和糖度是评价水果成熟程度、果实品质的一个重要指标，桃内各处坚实度和糖度的分布存在一定差异。了解桃内坚实度、糖度存在的差异，将为根据这些指标进行完整水果分级提供指导。实验表明，不同成熟度的桃及同一个桃不同部位（顶部、中部、底部）、测点（沿周向分６点）的坚实度、糖度均存在差异，其中部位和成熟度对指标的影响是显著的，不同测点对指标差异的影响程度也不同。

Experimental Study on Distributed Difference of Anisotropic Firmness and Sugar Content of Peach

Firmness and sugar content are critical aspect of fruit quality. Knowledge of anisotropic firmness and sugar content of peach is needed to develop a method to sort peaches according to these indexes. However, little detailed information is available on the monhomogeneous and anisotropic properties of peach. The objective of this study was to determine the effects of ripeness, of position and of measured point within peach on firmness and sugar content. The firmness and sugar content are significantly influenced by positions(Three latitudes: top, middle and botton) and ripeness(least, intermediate and most). These indexes are differently influenced by different measured points(six longitudes).