改善树体结构对砀山酥梨果实品质的影响  

Effects of Improving Tree Form on the Fruit Quality of Dangshan Suli Pear

作　　者：徐义流[1] 伊兴凯[1] 张金云[1] 俞飞飞[1] 雷波 

机构地区：[1]安徽省农科院园艺所,合肥230031 [2]安徽省砀山园艺场,砀山235300

出　　处：《中国农学通报》2008年第9期308-311,共4页Chinese Agricultural Science Bulletin

基　　金：农业部梨"948"(2007-G27-4);安徽省科技攻关项目(06013107B);安徽省财政专项

摘　　要：为改善砀山酥梨树冠内膛光照条件,提高果实品质。采用回缩或疏除上层骨干枝的方法,改造疏散分层形的树体结构。结果表明,适当缩小上层树冠冠幅,可显著改善树冠内膛的光照条件,降低果肉石细胞含量,提高果实可溶性固形物含量;除采用开心形整形方法对产量有影响外,其他处理对产量的影响不显著。综合树冠内膛光照状况、果实内外品质和产量等因素,上层冠幅应控制在下层冠幅的1/3以内。In order to improve the illumination condition and fruit qualities, the upper leading shoots were pruned with the methods of cutting bake or thinning out, in Dangshan Suli Pear tree with the training of tier and spindle-shape. It was found that the crown illumination condition was improved, soluble solid content was increased and decreased in the content of stone cell obviously in the treatment trees. Except the opencenter pruning, other methods had no significant impact on the output. According to the factors of crown illumination conditions, fruit quality and output, it was the best when the upper crown less than 1/3 of the lower.

关 键 词：砀山酥梨 树体改造 果实品质 

分 类 号：S661.2[农业科学—果树学]