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| Relationship between Fruit Texture and Tissue Structures,Fiber Content,Pectin Content on Cucumber |
| Liu Chunxiang; He Qiwei; Yu Zhandong |
| Shandong Agricultural University; Tai an 270108; Vegetable Institute of Shandong Academy of Agricultural Science; Jinan 250100 |
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Abstract Fruit texture crisp has deep relations with flesh cell structure, fiber and pectin contents by analysing these indexes of cucumber varieties with different texture. The fruits are more crisp and have better texture, which have thinner epidermis, quicker volume expanding rate of thin-wall cells,more pulp cells with round or nearly round shape. With higher fiber, lower pectin contents the fruits are more stiff.
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Received: 06 December 2002
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