in the brown vascular and green pericarp of blotchy ripening fruit, there are more phenols matter which is an important factor in causing browning.
在筋腐果的未褐变维管束与果肉中,苯丙氨酸含量升高,以其为前体的莽草酸代谢途径可能加强,合成大量的酚类物质,从而引起褐变。
moreover, fruit mean weight of blotchy ripening fruit was significantly higher than normal fruit.
而且筋腐果的平均单果重显着地高于正常果。
so fruits in white-mature period are the sensitive period for the incidence of blotchy ripening fruit to shading.
所以,果实白熟期是筋腐果对遮光发生敏感的时期。
when fruits in white-mature period, the light intensity also influent the incidence of blotchy ripening fruit although the incidence is not increased with the shading level.
在果实白熟期,不同的遮光强度对筋腐果的发生也有显着影响,但筋腐果的发生没有随着遮光强度的增加而明显加重。