套袋时期对台农1号芒果果实品质的影响  

Effects of Bagging Period on Fruit Quality of'Tainong No.1' Mango

作　　者：王松标[1] 武红霞[1] 邢姗姗[1] 姚全胜[1] 詹儒林[1] 马蔚红[1] 

机构地区：[1]中国热带农业科学院南亚热带作物研究所,广东湛江524091

出　　处：《热带作物学报》2010年第11期1890-1894,共5页Chinese Journal of Tropical Crops

基　　金：中央公益性基本科研业务费;公益性行业科研专项项目(No.nyhyzx07-032-3);芒果"948"项目(No.2006G33)资助

摘　　要：研究不同套袋时期对台农1号芒果果实外观、果皮色素、果皮色泽、果实内在品质的影响。结果表明,随着套袋时间的推迟,果实病虫果率提高,果实表面光洁度降低;不同套袋时期均显著降低果皮的叶绿素、类胡萝卜素含量,花青苷含量以早套袋处理低于晚套袋和未套袋处理;果皮亮度以不同套袋时期显著高于未套袋处理,色彩浓度以晚套袋和未套袋处理略高于早套袋处理,色度角处理间差异不显著;果实内在品质,不同套袋时期均不同程度的降低了果实的可溶性固形物、蔗糖、葡萄糖和果糖含量。综合来看,台农1号芒果以第2次生理落果后尽早套袋为佳。Mango cv.Tainong No.1 was used to study the effects of bagging period on fruit appearance,peel pigment,coloration and internal quality.The results showed that early bagging induced higher rate of fruit drop,with the delay of bagging period,the number of fruits infected disease and pests increased,the fruit surface finish lowered.The contents of chlorophyll and carotenoid of different bagging periods were significantly lower than that of no bagged fruits,the anthocyanin contents of the early bagging treatment were significantly lower than those of late bagging treatment and no bagged fruits.The peel lightness of different bagging periods was significantly higher than that of no bagged fruits.The chroma with late bagging and no bagged fruits treatments were slightly higher than that of early bagging treatments.No significant differences were observed on Hue angle among all the treatments.As regard to the fruit internal quality,different bagging treatments decreased the contents of total soluble solids,sucrose,fructose,glucose at some degree.In summary,the optimum bagging period for Tainong No.1 mango fruits was in the second physiological fruit drop.

关 键 词：芒果 套袋时期 色素 色泽 品质 

分 类 号：S667.7[农业科学—果树学]