芒果不同品种果实的显微结构与品质的关系初探

采用紫花芒、桂香芒、红象牙和印度1号芒果的果实,通过扫描电子显微镜观察,发现果实皮孔少,开口小,蜡质密度大的紫花芒果实耐贮藏。分泌腔多的桂香芒和印度1号果实芳香味浓。果肉薄壁细胞中淀粉粒增多,果实愈趋近成热。薄壁细胞中淀粉粒多的桂香芒,果实后熟后含糖量高。

PRELIMINARY STUDIES ON THE RELATIONSHIPS OF QUALITY AND ULTRASTRUCTURE OF MANGO FRUITS WITH DIFFERENT VARIETIES

Fruits of some varieties of Mangifera india L. (Zihua, Guixiang, Hongxiangya and India No. 1) were examined using scanning electron microscope. The results showed that mango of Zihua variety with low density of waxy material, less and smaller lenticels in the periderm, and it was suggested favor on fruit keeping; and fruits of Guixiang and India No. 1 varieties were both rich in secretory cavity and stronger fragrance was smelled. At the same time, it demonstrated that the more the starch grains presented in parenchyma cells, the riper the fruit was. Furthermore, the amounts of starch grains in parenchyma cell of Guixiang variety was higher, then, after pose-ripping it was also high in sugar content.