风味3号甜瓜光合特性和果实品质研究初报  

Leaf Photosynthetic Characteristics and Fruit Qualities of Flavor No.3 Melon

作　　者：汤谧[1] 别之龙[1] 张保才[1] 吴明珠[2] 伊鸿平[2] 冯炯鑫[2] 

机构地区：[1]华中农业大学园艺林学学院／园艺植物生物学教育部重点实验室,武汉430070 [2]新疆农业科学院哈密瓜研究中心,乌鲁木齐830000

出　　处：《华中农业大学学报》2008年第3期426-429,共4页Journal of Huazhong Agricultural University

基　　金：国家科技支撑计划项目(2006BAD01A7-6);武汉市科技攻关项目(20062002040)资助

摘　　要：以风味3号甜瓜为主要试材,雪丽和雪里红2个甜瓜品种为对照,研究叶片的光合特性和果实品质的变化。结果表明:在结果中期,风味3号叶片的净光合速率和叶色值都显著高于对照,表现出较强的光合能力。风味3号果实可溶性固形物含量显著高于对照。在甜瓜果实发育过程中,对风味形成起主导作用的可溶性糖和有机酸分别是蔗糖和柠檬酸,而且两者在风味3号果实中的含量都显著高于对照品种,表现出特殊风味。The leaf photosynthetic characteristics and fruit qualities of Flavor No. 3, Xueli and Xuelihong melon were investigated. The results showed that Net photosynthetic rate and leaf colour value of Flavor No. 3 leaf were significantly higher than those of Xueli and Xuelihong at the middle stage of fruit development. It indicated that Flavor No. 3 had a higher potential in photosynthesis. The soluble solid content of Flavor No. 3 fruit was. significantly higher than those of Xueli and Xuelihong. During the fruit development, sucrose and citric acid were the maior soluble sugar and organic acid contributing to the fruit flavor. The contents of sucrose and citric acid in Flavor No. 3 were significantly higher than those of Xueli and Xuelihong.

关 键 词：甜瓜 光合特性 果实 品质 

分 类 号：S652.601[农业科学—果树学]