Variation of Main Nutritional Component of the Low-temperature-tolerant Fructification in Eggplants

The contents of soluble sugar,reduced sugar,sucrose and dissolubility protein are firstly decreased collectively but increased at anaphase in the growing periods of eggplant fruits. There are obvious differences between low-temperature-tolerant fructification eggplant and low-temperature-non-tolerant fructification eggplant on the contents of these nutritional components. And the contents of low-temperature-resistant fructification eggplant are more than that of low-temperature-non-tolerant fructification.