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|標題:||The Relationship between Pectin, Calcium and Fruit Softening in Honey Red Grapevines
|關鍵字:||葡萄;Grape;軟化;果膠質;鈣離子;Softening;Pectin;Calcium||Project:||興大園藝, Volume 19, Page(s) 23-46.
Horticulture NCHU, Volume 19, Page(s) 23-46.
In order to find the factors of berry softening of Honey Red grape (Vitis vinifera L. × Vitis labrusca L.), the same tetraploid hybrid variety Kyoho and the diploid hybrid Golden Muscat grapes were used as material in this study. The development of grape berries, the water content, total soluble solid, acidity, firmness, pectin and calcium content of berries had been investigated. It was found that softening of grape berries was more serious in the first harvest of summer grape. Among the three varieties, Kyoho appeared the highest level of firmness, Honey Red showed the second level and Golden Muscant was the lowest. During the period of middle and latter development of easily softening Honey Red, although its fresh weight increased rapidly, but the width, length and calcium content of berries did not increase. In addition, total pectin content decreased rapidly and the percentage of water soluble pectin to total pectin appeared increasement.
|Appears in Collections:||園藝學系|
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