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张 鸿,李秀丽,李 毅,陈志伟,乐有章,翟敬华,赵志远,戢小梅.不同砧木对‘建香’猕猴桃果实品质的影响[J].中国南方果树,2024,53(1):
不同砧木对‘建香’猕猴桃果实品质的影响
Effects of different rootstocks on fruit quality of ''Jianxiang'' kiwifruit
投稿时间:2022-12-12  修订日期:2023-05-17
DOI:10.13938/j.issn.1007-1431.20220731
中文关键词:  砧木  果实大小  果实品质  挥发性代谢物
英文关键词:rootstocks, fruit size, fruit quality, volatile metabolites
基金项目:2020年武汉市市级财政支持农业农村发展猕猴桃产业专项
作者单位E-mail
张 鸿 武汉市农业科学院 林业果树研究所 1306067762@qq.com 
李秀丽 武汉市农业科学院 林业果树研究所 lixiuli1204@126.com 
李 毅 武汉大学 生命科学学院 www.846331048@qq.com 
陈志伟 武汉市农业科学院 林业果树研究所 3153586357@qq.com 
乐有章 武汉市农业科学院 林业果树研究所 390086056@qq.com 
翟敬华 武汉市农业科学院 林业果树研究所 1475547924@qq.com 
赵志远 武汉市农业科学院 林业果树研究所 zzyleo@163.com 
戢小梅* 武汉市农业科学院 林业果树研究所 327436968@qq.com 
摘要点击次数: 357
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中文摘要:
      以中华猕猴桃 ‘建香’(Actinidia chinensis cv.‘Jianxiang’)为接穗材料,以美味猕猴桃(Actinidia deliciosa)实生苗、对萼猕猴桃(Actinidia valvata)和对萼(基砧)+‘米良1号’(Actinidia deliciosa cv.‘Miliang 1’)(中间砧)为砧木,探索不同砧木对猕猴桃果实大小、内在品质以及香气物质形成的调控作用,为生产中筛选合适的砧穗组合提供依据。结果表明,在果实大小和可溶性固形物方面,对萼和中间砧显著高于另一种砧木。然而在可滴定酸、干物质含量和维生素C方面,中间砧显著优于美味和对萼。不同砧木对果实挥发性代谢物种类无影响,对代谢物含量影响较大,差异物质主要包括萜类、酮 类和醛类物质。中间砧处理能显著提高芳烃类及部分酮类、萜类代谢物含量,使香气更浓郁。综上所述,为提高果实大小、内在品质以及充分发挥香气品质,在生产上推荐使用对萼+‘米良1号’作为‘建香’的砧木。
英文摘要:
      Taking Actinidia chinensis cv.‘Jianxiang’ as scion, using seedlings of Actinidia deliciosa, Actinidia valvata and Actinidia valvata (rootstock) + Actinidia deliciosa cv. ‘Miliang 1’ (interstock) as rootstocks, to explore the effects of different rootstocks on fruit size, intrinsic quality and aroma components of kiwifruit, so as to provide a basis for selecting appropriate rootstock-scion combinations in production. The results showed that the interstock and the A. valvata had significant effects on improving fruit weight and soluble solid. However, in terms of titratable acid, dry matter content and vitamin C, interstock was significantly superior to A.valvata and A. deliciosa. Different rootstocks had no effect on the type of volatile metabolites, but had a great effect on the content of metabolites, and the different substances mainly included terpenoids, ketones and aldehydes. The aromatic hydrocarbons, some ketones and terpenoids were significantly increased by interstock treatment, which made the aroma more intense. In order to improve the fruit size, intrinsic quality and give full play to the aroma quality, it is recommended that using A. valvata + ‘Miliang 1’ as rootstock of ‘Jianxiang’ in production.
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