| 杨晓平,李荣梅,马连奎,黄德馨,张俊,胡红菊.不同脱萼处理对‘华梨1号’梨脱萼率及果实品质的影响[J].中国南方果树,2021,50(2): |
| 不同脱萼处理对‘华梨1号’梨脱萼率及果实品质的影响 |
| Effects of Different Calyx-abscission Treatments on Calyx-abscission Rate and Fruit Quality of ‘Huali’ no.1 Pear |
| 投稿时间：2020-04-24 修订日期：2020-12-24 |
| DOI：10.13938/j.issn.1007-1431.20200273 |
| 中文关键词: ‘华梨1号’梨 花朵座果率 脱萼率 |
| 英文关键词:Pyrus pyrifolia Nakai.cv. ‘Huali’ no.1 pear Fruit-setting rate of fower Calyx-abscission rate |
| 基金项目:国家自然科学基金（31601721）；现代农业产业技术体系（CARS-28-39）；湖北农业科技创新专项资金(2016-620-000-001-029)；湖北省农业科学院扶持性项目（2019fcxjh05） |
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| 中文摘要: |
| 以‘华梨1号’梨为试材,于梨花露白的花蕾期和盛花期喷施不同浓度的PBO和40%氟硅唑处理,研究不同脱萼处理对‘华梨1号’梨果脱萼率、座果率、单果重、果形指数和果实外观品质和内在品质的影响。结果表明：喷施不同浓度的PBO和40%氟硅唑处理对于‘华梨1号’梨幼果的萼片脱落及果实品质的影响差异显著。其中喷施12000 倍40%氟硅唑+600 倍PBO处理脱萼效果最为显著,幼果脱萼果率为92.53%；花朵座果率为97.58%,与清水对照处理差异不显著；果形指数为0.89,显著低于其他处理的果形指数,果形呈扁圆形,提高了果实的整齐度,改善了梨果外观品质；同时显著提高梨果的可溶性固形物和可溶性糖的含量,降低了梨果的果肉硬度,提高了‘华梨1号’梨果实的内在品质。 |
| 英文摘要: |
| Pyrus pyrifolia Nakai.cv. ‘Huali’ no.1 pear was used as experiment materials in this paper, the effects of different calyx removal treatments on calyx removal rate, fruit setting rate, single fruit weight, fruit shape index and fruit appearance and internal quality of fruit were studied by spraying different concentrations of PBO and 40% Flusilazole EC on the bud stage and blooming stage of the pear. The results showed the effects of different concentrations of PBO and 40% Flusilazole EC on calyx-abscission rate and fruit quality of young fruit of "huali no.1" pear were significantly different. Among them the effect of calyx-abscission was most significant by spraying with 12000 times 40% Flusilazole EC and 300 times PBO solution, and calyx-abscission rate was 92.53%. The fruit-setting rate of young fruit was 97.58%, which was not significantly different from that of clear water control. The fruit shape index was 0.89, which was significantly lower than that of other treatments. The fruit shape was flat round, and the uniformity and appearance quality of the pear were improved. At the same time, the contents of soluble solids and soluble sugar were significantly increased, the fruit hardness of pear was reduced, and the intrinsic quality of "huali no. 1" pear fruit was improved. |
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