| 刘春.京白梨花序不同着生序位结实对果形及品质影响的研究[J].中国南方果树,2019,48(6): |
| 京白梨花序不同着生序位结实对果形及品质影响的研究 |
| A Study on the Effects of ‘Jingbaili’ Fruit Shape and Quality at Different Fruit Positions of Inflorescence |
| 投稿时间：2019-04-28 修订日期：2019-09-04 |
| DOI： |
| 中文关键词: 京白梨 花序 不同留果序位 果实形状 品质 |
| 英文关键词:Jingbaili inflorescence different order of fruit retention fruit shape quality |
| 基金项目:北京市门头沟区财政部门博士后预算项目“京白梨高效栽培关键技术研究” |
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| 中文摘要: |
| 试验旨在研究‘京白梨’花序不同序位结实的形状、大小及品质的差异性,从而为‘京白梨’栽培管理中疏花疏果的选择上提供实践参考。以‘京白梨’为研究材料，在盛花期对1-7不同坐果花序进行疏花处理，‘京白梨’花序为伞房花序，如保留1花序，其它花序全摘除，分别保留1、2、3、4、5、6、7花序序位花朵后，再对不同序位花朵进行人工授粉，保证其结实率，授粉树为‘雪花梨’。结果表明：（1）不同序位果实生长发育进程中，横纵径之和以3花序序位果实最大，其次为4序位，7序位最小；2序位果形指数最接近扁圆形，3序位果实最接近扁圆形；各处理间果柄长度无显著差异，但其变化趋势随着花序序位的升高而增大；果柄粗度1-4序位差异性不显著，但5-7序位间差异性显著，其中5序位的果柄长最小，1序位的果柄最粗；各处理间单果质量存在显著性差异，1序位单果质量最大，其次是3序位和2序位。（2）‘京白梨’果柄粗与果实横径、可滴定酸含量成正相关关系，与果形指数、果实硬度成负相关关系。果柄长与横径、单果质量成负相关关系。（3）不同花序坐果品质指标显示，1-7序位果果心比、石细胞含量、可溶性固形物含量、维生素C含量差异不显著；类黄酮含量2序位果实含量最高，其次是1、5序位果实，含量最低的为7序位果实；果实硬度差异较显著，1-7序位果实硬度是依次降低的，其中1序位果实硬度最大，其次是3、5序位果实硬度最大，2序位的果实硬度最小；可滴定酸含量在1-4序位果实之间差异不显著，与5-7序位果实中的可滴定酸含量差异显著，整体是先升后降的趋势。研究结果表明，‘京白梨’在疏花疏果过程中保留2-4序位的低序位花序和果实，能够有效保证果实具有较好的外观和品质，从而提高‘京白梨’的经济价值和市场竞争力。 |
| 英文摘要: |
| The purpose of this experiment was to study the differences of fruit shape,size and quality of‘Jingbaili’in different inflorescence positions. So as to provide practical reference for the selection of flower thinning and fruit thinning in the cultivation and management of ‘Jingbaili’. In this study, ‘Jingbaili’ was used as experimental material. Flowering at different inflorescence positions of 1-7 inflorescence was thinned during full blooming period, The inflorescence of'Jingbaili'is corymbose, if one inflorescence is reserved, all other inflorescences are removed, according to this method, flowers at inflorescence positions of 1, 2, 3, 4, 5, 6 and 7 were reserved respectively, and then pollinated artificially to ensure their fruiting rate, the pollinating tree is ‘snowflake pear’. The results showed that: (1) In the process of fruit growth and development, the sum of transverse and vertical diameters and 3 inflorescence positions were the largest, followed by 4 inflorescence positions and the smallest 7 inflorescence positions; The fruit shape index of 2 inflorescence positions was the closest to oblate circle, and the fruit shape index of 3 inflorescence positions was the closest to oblate circle; the length of fruit stalk had little difference among treatments, and the change trend of fruit stalk length increased with the increase of inflorescence positions. There was no significant difference between 1-4 and 5-7 order positions of pedicel diameter, and the trend of overall change was decreasing with the increase of inflorescence position. The length of petiole in 5 order was the smallest, and the diameter of petiole in 1 order was the thickest. There were significant differences in the quality of single fruit. The quality of single fruit in 1 order was the largest, followed by 3 order and 2 order. (2) The results showed that the stem diameter of ‘Jingbaili’ was positively correlated with fruit transverse diameter and titratable acid content, but negatively correlated with fruit shape index and fruit firmness. The length of fruit stalk was negatively correlated with transverse diameter and single fruit quality. (3) There were no significant differences in core ratio, stone cell content, soluble solids content and VC content between 1-7 order fruits in different inflorescence setting quality tests. Flavonoid content in 2 order fruits was the highest, followed by 1-5 order fruits, and the lowest was 7 order fruits. The difference of fruit firmness was significant, and the firmness of 1-7 order fruits decreased in turn, among which the firmness of 1 order fruits was the highest. The hardness of fruit in order 3 and 5 was the highest, and that of fruit in order 2 was the lowest. The content of titratable acid in order 1-4 was not significantly different from that in order 5-7. The content of titratable acid in order 1-4 was significantly different from that in order 5-7. According to the fruit shape characteristics and fruit quality of different inflorescence positions in the test results, it is better to retain the low inflorescence and fruit of 2-4 order in the selection of thinning flowers and fruit, which can ensure the best appearance and quality of the fruit of ‘Jingbaili’ to the greatest extent, and thus improve the economic value of ‘Jingbaili’. |
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