杨梅果实发育期主要营养元素含量动态变化

Variation of Nutritive Element Contents in Fruit of Chinese Bayberry (Myrica rubra) During Development

摘要: 以‘软丝安海变’杨梅果实为材料, 测定分析杨梅果实生长过程果肉和果核中氮、磷、钾、钙、镁、铁和硒等7种营养元素含量的动态变化。结果表明, 在幼果期, 果肉和果核中氮、磷、钾、钙、镁和铁含量总体较高, 后期随着果实发育成熟而下降;在果实生长发育期, 果肉中7种营养元素平均含量均高于果核, 7种营养元素果肉果核平均含量比从低到高分别是磷、镁、氮、硒、铁、钾和钙。在杨梅果实不同生长阶段, 7种营养元素含量变异系数较大, 在果肉和果核中分别为18.74%⁶8.19%和25.45%⁶9.59%。

Abstract: In this study, the variation of N, P, K, Ca, Mg, Fe and Se contents in Ruansianhaibian'Chinese bayberry flesh and stone were determined and analyzed dynamically during fruit development.The results showed that the contents of N, P, K, Ca, Mg and Fe in flesh and stone were decreased gradually during the development of fruit maturity, and the average contents of various elements were higher in flesh than in stone.The order on the content ratio of flesh to stone was P< Mg<N<Se<Fe<K<Ca.In different development stages, the coefficient of variation in the content of N, P, K, Ca, Mg Fe and Se for flesh and stone were from 18.74% to 68.19% and 25.45%to 69.59%, respectively.