The Dynamic Changes Of The Main Nutrition Constituents In The Different Parts Of Xuancheng Papaya

Xuancheng papaya is anhui’s famous speciality. Its nutritional value is extremely high, which has18kinds of amino acids, with a total content of5.29mg/g, and15kinds of trace elements (iron, zinc, manganese etc), vitamin c, saponins, flavonoids, organic acids, enzyme guhya super oxide etc.This experiment mainly research the dynamic change of water content、total sugar、reducing sugars、crude protein、OA and UA in fruit、leaves and stems during growth period and storage period.The results were as follows:(1) The contents of the major chemical components of fresh fruit for (picking at the end of June) total sugar content was3.66%,reducing sugar1.26%, organic acids10.68%, pectin5.26%, fiber tannins7.52%, crude protein6.26%, OA1.43%, UA0.75%.(2) The dynamic change of major nutrients in the growth of fruit, leaves, stems.The dynamic change of the water content: with the growth of Xuancheng papaya，the water content in fruit、leaves and stems all represent falling trend In growth, the greatest amplitude of the water content is stems, followed by leaves, and the smallest are the fruits.The dynamic change of the total sugar and the reducing sugar content: The dynamic change of the total sugar and the reducing sugar content in different of Xuancheng papaya are very similar:"with the growth of Xuancheng papaya, the total sugar and the reducing sugar content gradually reduced". During the early growth, the total sugar and the reducing sugar content are the highest with the growth of Xuancheng papaya, the total sugar and the reducing sugar content in leaves gradually reduce sharply before mid May after late may, which are stable decline, and the change are small.The dynamic change of the crude protein content: with the growth of Xuancheng papaya which is gradually reduced. The decline inflexion point of the leaves and the stems is in the end of May, and then, the crude protein in leaves represents significantly decline and the protein in stems represents smooth decline. During the early growth of Xuancheng Papaya (April25or so), sorting of the crude protein content is: leaf> stem>fruit. After mid May, sorting of the crude protein content is: leaf> fruit> stem. The dynamic change of OA and UA content: The dynamic change regulation of OA and UA in Xuancheng papaya fruit, leaves and stems is very similar, obviously shows the general character. During the growth of Xuancheng papaya, the OA and the UA in fruits have two accumulation peak periods, the first accumulation peak is during the end of April and the end of May, the second peak is after late June And during early June to late June, the OA content is relatively stable In view of which, we should plant enough water supply to meet the growth of Xuancheng papaya before the two peak periods to achieve increase yield improve the intrinsic quality of papaya in production application,(3) The dynamic change of the main nutrients in Xuancheng papaya fruit, leaves, stems during storageUnder room temperature and low temperature conditions, the contents of water、 sugar、r educing sugar、c rude protein、O A and UA, all of which represent significantly downward trend, but low temperature can obviously reduce speed.The dynamic change of water content during storage: under room temperature storage condition, the variation amplitude of water content, the biggest of which are fruits (36.6percent), followed by leaves, finally stems before July20, the water content of Xuancheng papaya fruit sharp decline and then enters a relatively steady decline period. Under low temperature conditions, the dynamic changes of water content in different parts of Xuancheng papaya are consistent all of which are in a relatively stable downward trend.The dynamic changes of total sugar and reducing sugar content during storage: under low temperature conditions, the reducing speed in Xuancheng papaya fruits, leaves and stems is slow than room temperature’s. Under different conditions, with the extension of the storage time, the reducing sugar content in fruits is significantly increase at first, and then decreasing.The dynamic change of crude protein content during storage: under low temperature storage condition, the reduction of crude protein in Xuancheng papaya fruits and leaves are significantly lower than room temperature’s, therefore low temperature can delayed this process. Under low temperature and room temperature conditions, later storage (August3or so), sorting of the crude protein content in different parts of Xuancheng papaya is: fruits> leaves> stems.The dynamic changes of the OA and the UA content during storage: during storage, the dynamic changes of the OA and the UA content in different parts of Xuancheng papaya are very similar with the extension of storage time, the OA and the UA content in fruits and leaves represent overall declining trend, and the stem don’t exist OA and UA.