石硖等3个品种龙眼果实成熟特性比较研究  

Comparison of Maturing Characteristics in Three Varieties of Longan Fruits

作　　者：韩冬梅[1] 潘学文[1] 李荣[1] 吴振先[2] 李建光[1] 曾婷[2] 

机构地区：[1]广东省农业科学院果树研究所,广东广州510640 [2]广东省果蔬保鲜重点实验室华南农业大学园艺学院

出　　处：《福建果树》2008年第4期22-27,共6页Fujian Fruits

基　　金：广东省自然科学基金项目(05006240);广东省科技厅农业攻关项目(2005B20901023;2004B20401002)

摘　　要：为探索龙眼果实成熟期间内外品质变化规律,明确成熟度的判断方法,以石硖、储良和古山二号龙眼为试材,比较研究了3个品种果实成熟期间重量、大小、果形、营养品质等性状指标的变化,提出以比熟度作为衡量果实成熟度的重要参考指标。结果表明,随着成熟度增加,果实重量、大小和还原糖含量逐渐增加,果形指数逐渐下降;可溶性固形物(TSS)、全糖和蔗糖含量变化呈阶段性特征,完熟时积累至最高水平;内果皮褐变在果实完熟后期发生并逐渐加重;除了品种固有特征差异外,3个品种在成熟时期与阶段性上存在明显差异,完熟时间石硖为花后100～105d、古山二号为花后95～100d、储良为花后105～110d,历时分别约10、10和15d,比熟度范围为9.1～10.0;各类指标之间的相关性分析也表明,果实完熟后储良退糖较慢,石硖和古山二号较快。总之,3个品种果实成熟后衰老进程差异明显,储良较为缓慢,古山二号次之,石硖最快。The changes of longan fruits＇ internal and external quality and maturing characteristics including weight, size, shape and quality of three varieties of longan fruits （cv. Shixia, Chuliang and Gushan No. 2） were studied. The relative maturity, as an important quantitized index, was used to evaluate the degree of fruit maturation. The results showed that fruit weight, size and reducing sugar content continue to increase, fruit- shaped index decreased gradually with the increase of the degree of fruit maturation. The changes of total soluble solids （TSS） content, total sugar and suclose contents had periodical feature, all these substances accumulated to the highest level when fruits fully ripened. The endocarp browned in later stage of fully ripening, then gradually worsened. Apart from the variety differences in inherent maturing characteristics, there were significant differences in the different ripening stages. The fully ripening time of Shixia, Gushan No. 2 and Chuliang were about 100 - 105 d, 95-100 d and 105-110 d after anthesis, and taken about 10, 10 and 15 d respectively. The relative maturity was from 9. 1 to 10. 0 during this period. The correlations among indexes showed that sugar decreased in Chuliang slower than that in Shixia and Gushan No. 2. The differences of fruit ripening process in three varieties were obvious. Chuliang, Gushan No. 2 and Shixia senesced the most slowly, slower, and the fastest respectively.

关 键 词：龙眼 品种 成熟特性 比熟度 比较研究 

分 类 号：S667.2[农业科学—果树学] S661.2[农业科学—园艺学]