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2008•Huazhong Nongye Daxue xuebaoRequires access

Leaf Photosynthetic Characteristics and Fruit Qualities of Flavor No.3 Melon

Mi Tang

Open publisher page 1 citations

Abstract

The leaf photosynthetic characteristics and fruit qualities of Flavor No.3,Xueli and Xuelihong melon were investigated.The results showed that Net photosynthetic rate and leaf colour value of Flavor No.3 leaf were significantly higher than those of Xueli and Xuelihong at the middle stage of fruit development.It indicated that Flavor No.3 had a higher potential in photosynthesis.The soluble solid content of Flavor No.3 fruit was significantly higher than those of Xueli and Xuelihong.During the fruit development,sucrose and citric acid were the major soluble sugar and organic acid contributing to the fruit flavor.The contents of sucrose and citric acid in Flavor No.3 were significantly higher than those of Xueli and Xuelihong.

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What this paper is about

The leaf photosynthetic characteristics and fruit qualities of Flavor No.3,Xueli and Xuelihong melon were investigated.The results showed that Net photosynthetic rate and leaf colour value of Flavor No.3 leaf were significantly higher than those of Xueli and Xuelihong at the middle stage of fruit development.It indicated that Flavor No.3 had a higher potential in photosynthesis.The soluble solid content of Flavor No.3 fruit was significantly higher than those of Xueli and Xuelihong.During the fruit development,sucrose and citric acid were the major soluble sugar and organic acid contributing to the fruit flavor.The contents of sucrose and citric acid in Flavor No.3 were significantly higher than those of Xueli and Xuelihong.

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Available abstract

The leaf photosynthetic characteristics and fruit qualities of Flavor No.3,Xueli and Xuelihong melon were investigated.The results showed that Net photosynthetic rate and leaf colour value of Flavor No.3 leaf were significantly higher than those of Xueli and Xuelihong at the middle stage of fruit development.It indicated that Flavor No.3 had a higher potential in photosynthesis.The soluble solid content of Flavor No.3 fruit was significantly higher than those of Xueli and Xuelihong.During the fruit development,sucrose and citric acid were the major soluble sugar and organic acid contributing to the fruit flavor.The contents of sucrose and citric acid in Flavor No.3 were significantly higher than those of Xueli and Xuelihong.

Key concepts: Flavor, Citric acid, Sugar, Photosynthesis, Sucrose, Melon, Chemistry, Horticulture

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