枇杷种质资源果肉硬度影响因素分析  

Analysis of the Influencing Factors of Flesh Firmness in Loquat Germplasm Resources

作　　者：张泽煌[1] 林旗华[1] 陈志峰[1] 魏秀清[1] 张立杰[1] 张小艳[1] 郑少泉[1] 

机构地区：[1]福建省农业科学院果树研究所,福建省龙眼枇杷育种工程技术研究中心,福建福州350013

出　　处：《云南农业大学学报（自然科学版）》2011年第3期354-358,共5页Journal of Yunnan Agricultural University:Natural Science

基　　金：国家科技支撑计划(2007BAD07B01);农作物种质资源保护项目(NB06-070401-08,NB07-2130135-08,NB08-2130135-08);国家科技基础条件平台工作子项目(2005DKA21002-27);福建省财政专项(STIF-Y06)

摘　　要：对国家果树种质福州枇杷圃内枇杷种质资源的果肉硬度与果肉化渣程度、果肉质地、果实汁液、单果重、果肉厚度、可溶性固形物含量、果皮厚度、果面茸毛密度、果面茸毛长度、来源地、果肉颜色和果皮颜色等14个性状的关系进行分析。结果表明,枇杷种质果肉硬度与果肉化渣程度、果肉质地、果实汁液、果面茸毛密度、果肉颜色关系较密切,果肉不化渣、果肉质地致密、果肉汁液少、果面茸毛稀疏、果肉黄色和橙黄色和果实成熟期较早的枇杷种质果肉硬度较高。枇杷种质果肉硬度与单果重、果肉厚度、果皮厚度、来源地、可溶性固形物含量、果面茸毛长度、果皮颜色未见明显的内在联系。In order to investigate the influencing factors on flesh firmness of loquat germplasm resources, the flesh dregs degree, flesh texture, flesh juice, fruit weight, flesh thickness, total soluble solids of juice, peel thickness, density of floss on fruit surface, length of floss on fruit surface, origin region, flesh color, peel color and flesh firmness of loquat germplasm resources in Loquat Resource Nurseries of Fuzhou National Fruit Gene-pool were studied and analyzed. The results indicated that the flesh dregs degree, flesh texture, flesh juice, flesh color and density of floss on fruit surface and fruit maturity stage had great influence on flesh firmness, and the flesh firmness of loquat germplasm resources with dreggy flesh dregs degree, tight flesh texture, few flesh juice, yellow and orange yellow flesh color, sparse density of floss on fruit surface and early fruit maturity stage were relatively higher. The fruit weight, flesh thickness, pericarp thickness, origin region, total soluble solids of juice, length of floss on fruit surface and peel color had no significant internal relations with the flesh firmness.

关 键 词：枇杷 种质资源 果肉硬度 

分 类 号：S667.3[农业科学—果树学]