不同拉枝角度对“望山红”苹果果实品质和枝类特性的影响  

Effects of Branch Bending Angle on Fruit Quality and Branch Character of 'Wangshanhong' Apple

作　　者：徐贵轩[1] 李宏建[1] 宋哲[1] 何明莉[1] 张春波[1] 

机构地区：[1]辽宁省果树科学研究所,辽宁熊岳115009

出　　处：《北方园艺》2011年第20期24-26,共3页Northern Horticulture

摘　　要：为了探讨"望山红"苹果栽培适宜的拉枝角度,分别作90°、100°、110°、120°四级拉枝处理。结果表明:"望山红"苹果120°拉枝角度的果实硬度、可溶性固形物、可滴定酸、可溶性总糖等理化指标要优于其它处理,且果实单果重及单株产量高;枝条发生数量和中短枝率最高,长枝数和长枝率较低;叶片的单叶鲜重、单叶干重和叶绿素物质含量均高于其它处理水平。In order to explore the ‘Wangshanhong＇ apple cultivation suitable bending branch point, did four grade treatments that were 90°, 100°, 110°, 120°bending angle. The results showed that the‘Wangshanhong＇ Apple under 120° bending branch angle, the firmness, soluble solids,titratable acidity, total soluble sugar and other physical and chemical indicators were superior to other treatment, and the fruit weight and fruit yield per plant were high;branches occur in the spur and the highest number, the number of long sticks and long sticks low; leaves leaf fresh weight, leaf dry weight and chlorophyll content of the material levels were higher than other treatments.

关 键 词：“望山红” 拉枝角度 果实品质 枝类比例 

分 类 号：S605.1[农业科学—园艺学] S661.1