85-8-15酥香梨果实生长及主要营养成分变化初报

对85－8－15酥香梨果实中有机酸、Vc、可溶性固形物含量的变化进行初步分析，得出结果：幼果发育初期Vc含量增加迅速，果实迅速膨大以后，Vc含量迅速降低，至七月下旬果实食用成熟时达0．425mg／100g。从整体上看，可溶性固形物含量随果实生长而逐渐增加，成熟前增加迅速。有机酸含量随果实生长发育而减少，至果实食用成熟时达0.0973％。果实中三种营养成分含量的增减速率与果实的生长速度有一定的关系。

Preliminary Study on the Growht and Changes of Main Nutritional Components of Pear Hybrid 85-8-15 During Maturation

The changes of organic acid, vitarnine C and total soluble solid(TSS) in fruit of pear hybrid 85 - 8 - 15 were primarily studied in the paper. The results showed: Vc content rapidly increased during early developing stage of young fruit and decreased greatly after fruits expanded speedily. It could reach to 0. 425mg/100g when maturation in the late July. ln general, TSS increased gradually with fruit growth and increased rapidly before maturation. The conent of organic acid decreased with fruit growth and reached to 0. 0973% when fruit ripened. There was a certain correlation between the changes of the nutritional components and the growth speed of fruit.