| 李洁,王佳鸾,吴文龙,李维林,张春红.不同硬度品种黑莓花及果实品质性状评价分析[J].中国南方果树,2023,52(5): |
| 不同硬度品种黑莓花及果实品质性状评价分析 |
| Evaluation analysis of flower morphology and fruit quality traits in blackberry fruits with different fruit firmness |
| 投稿时间：2022-12-09 修订日期：2022-12-09 |
| DOI：10.13938/j.issn.1007-1431.20220729 |
| 中文关键词: 黑莓 果实硬度 外观品质 营养品质 相关性分析 |
| 英文关键词:Blackberry fruit firmness appearance quality nutritional quality correlation analysis |
| 基金项目:江苏省种业振兴揭榜挂帅项目（JBGS[2021]021）；江苏省农业科技自主创新项目（CX（22）2014）；中央财政林业科技推广示范资金（苏[2021]TG08） |
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| 中文摘要: |
| 为了直观有效地评价黑莓果实硬度性状，本研究对17份黑莓品种开展了果实硬度、花性状和果实外观品质性状的调查，继而选用高、低硬度品种进行不同着色期果实形态性状、营养品质性状、抗氧化物质含量变化评价比较，将各性状与成熟果实硬度进行相关性分析。结果发现，黑莓品种以“10-5n-2”果实硬度值最高，“早黑”品种果实硬度值最低。低硬度黑莓品种花瓣以白色为主且均为单瓣型，高硬度品种包含多种花色且有重瓣类型，花瓣数目和每花序花数量与果实硬度呈极显著正相关。外型较小的果实较硬，较大的果实较软，果实中种子百粒重与硬度呈极显著正相关。高硬度品种可溶性糖含量从转色期到成熟期的上升幅度及成熟期时可溶性固形物含量和固酸比均高于低硬度品种，可滴定酸含量在不同硬度品种中均以红果期含量较高。除可滴定酸外，各营养物质含量均与成熟果实硬度呈正相关。此外，高硬度黑莓品种在转色期总多酚含量、各时期总黄酮含量、成熟期花色苷含量整体高于低硬度黑莓品种，而低硬度品种成熟期抗坏血酸含量整体上高于高硬度品种，整体上花色苷含量与果实硬度呈显著正相关。不同黑莓花和果实性状与果实硬度的相关性分析结果可为果实硬度评价和高硬度品种筛选培育提供参考依据。 |
| 英文摘要: |
| In order to evaluate the firmness formation of blackberry fruit directly and effectively, in this study, 17 blackberry varieties were used to analyze the fruit firmness, flower traits and fruit appearance quality traits, and then high and low hardness varieties were selected to evaluate the changes of fruit shape, nutritional quality traits, and antioxidant content in different coloring periods, and the correlation between each trait and the mature fruit hardness was analyzed. The results showed that the fruit hardness of blackberry varieties was the highest in “10-5n-2”, and the fruit hardness of “early black” varieties was the lowest. From the view of flower characters, the petals of low hardness blackberry varieties are mainly white and single petal type, while the high hardness varieties contain multiple flower colors and double petal types. The number of petals and flowers per inflorescence are significantly positively correlated with fruit hardness. From the aspect of fruit appearance, the smaller fruit shape is harder, and the larger fruit is softer. The 100 seed weight in the fruit is significantly positively correlated with the hardness. From the changes of nutrient content in fruits with high and low hardness at different coloring stages, the soluble sugar content of high hardness varieties increased more than that of low hardness varieties from color changing stage to maturity stage; The soluble solid content and solid acid ratio of high hardness varieties were higher than those of low hardness varieties at maturity; The content of titratable acid was higher in red fruit stage among varieties with different hardness. Except titratable acid, the contents of all nutrients were positively correlated with the firmness of mature fruits. From the content of antioxidant substances in different coloring stages of high and low hardness fruits, the total polyphenol content, total flavone content in each stage, and anthocyanin content in mature stage of high hardness blackberry varieties are higher than those of low hardness blackberry varieties, while the content of ascorbic acid in mature stage of low hardness blackberry varieties is higher than that of high hardness blackberry varieties. The contents of anthocyanins was positively correlated with fruit firmness. The evaluation of flower and fruit characters of different hardness varieties and the correlation analysis with fruit hardness can provide reference for fruit hardness evaluation and selection and cultivation of high hardness varieties. |
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