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首页> 外文期刊>Acta Horticulturae >Observations on Morphological Changes in Pericarp Structure during Fruit Post-Ripeness of Actinidia chinensis var. deliciosa and Actinidia chinensis Planchon
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Observations on Morphological Changes in Pericarp Structure during Fruit Post-Ripeness of Actinidia chinensis var. deliciosa and Actinidia chinensis Planchon

机译：猕猴桃果实成熟后果皮结构的形态学观察美味猕猴桃和中华猕猴桃

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摘要

Three cultivars of Actinidia chinensis var. deliciosa and three cultivars of Actinidia chinensis Planchon were used as materials to observe the fruit pericarp structure and the structure changes during fruit post-ripeness. The experimental results showed that there were significant differences in the rate of fruit softening between two cultivars during the fruit post-ripeness stage, and the fruits of A. chinensis Planchon softened earlier and faster than A. chinensis var. deliciosa. Degradation of the starch grain in the pericarp parenchyma of A. chinensis Planchon duing fruit post-ripeness was slower than in A. chinensis var. deliciosa. There were a large number of trichomes and irregular cracks in the epidermis of the cultivars of A. chinensis var. deliciosa, and their epidermis cuticle was thicker than in Actinidia chinensis Planchon. The lenticels on the fruit peel of the cultivars of A. chinensis Planchon were evident, the fruit surface was relatively glabrous, and epidermis cuticle thin. There were many stone cells distributed in several layers of parenchyma cells near the exocarp of the cultivars of A. chinensis Planchon. The stone cell wall was highly lignified and was degraded slower than that of the neighbour cells. There was not stone cell found in the pericarp of cultivars of A. chinensis var. deliciosa.
机译：中华猕猴桃的三个品种以美味猕猴桃和三个中华猕猴桃品种Planchon为材料，观察果实果皮结构及果实成熟后的结构变化。实验结果表明，两个品种在果实成熟后的果实软化率存在显着差异，而中华板栗的果实软化速度要比中华变种更快。美味果实成熟后，中华绒螯蟹浮游植物果皮薄壁组织中淀粉粒的降解要慢于中华绒螯蟹。美味中国变种表皮上有大量的毛状体和不规则的裂缝。 deliciosa，其表皮角质层比中华猕猴桃Planchon厚。中华板栗品种的果皮上的皮孔明显，果实表面相对无毛，表皮表皮薄。在中华Plan浮游生物的外果皮附近的几层薄壁细胞中分布着许多石细胞。石细胞壁高度木质化，并且降解速度比邻近细胞慢。在中华变种的果皮中没有发现石细胞。美味

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