不同‘安梨’株系后熟前后果实营养成分变化

选取燕山地区7个‘安梨’株系果实为试材，自然室温下贮藏，研究安梨不同株系后熟前后果实品质的变化。结果表明，‘安梨’后熟后果实软化、硬度降低，是果实结构中果胶和纤维素含量下降的结果。7个‘安梨’株系果实后熟前后可溶性固形物、可滴定酸、酚类物质、石细胞含量均升高，果胶、pH值、固酸比、纤维素含量均下降。在这7个株系中，以东乐村10-7、10-8果实品质最好，几种营养成分含量最高，果实不易褐变；大崔庄11-2果实耐贮藏性最好，贮藏期间营养成分损失少，明显优于其他株系，可以作为优良株系进一步研究。

Studies on the Change of Nutritional Components of Pre and Post Ripening in Different Lines of Pyrus ussuriensis ‘Anli’

Mature fruits of seven lines of Pyrus ussuriensis ‘ Anli ’ in Yanshan area were stored in common temperature. The changes of nutritional components of pre and post ripening in different lines of Pyrus ussuriensis ‘ Anli ’ were studied. The results showed that fruit softens and hardness decreases of post ripening due to content of pectin and cellulose decreased in fruit structure. Content of soluble solid, titratable acid, phenolics and stone cells were increased, and pectin, pH, TSS-Acid ratio and cellulose decreased in seven lines of ‘ Anli ’ pre and post ripening. 10-7 and 10-8 of Dongle village had the best fruit quality and the highest nutritional components in seven lines of ‘ Anli ’ , and didn ’ t browning easily. Fruits of 11-2 in Dacui village had the best storage tolerance, nutritional components had lower losses during storage, and can be used as further study of the fine lines.