不同摘叶程度对苹果果实品质的影响  

Effects of Different Degree of Picking off Leaves on Fruit Quality of Apple

作　　者：王雅倩[1] 范崇辉[1] 张文[1] 刘青[1] 

机构地区：[1]西北农林科技大学园艺学院,陕西杨凌712100

出　　处：《北方园艺》2012年第15期40-42,共3页Northern Horticulture

基　　金：现代农业产业(苹果)技术体系资助项目(MATS);农业行业计划资助项目(nyhyzx07-024);国家科技支撑计划资助项目(2007BAK31B01-04)

摘　　要：以"长富2号"苹果为试材,研究了苹果采收前不同摘叶程度对冠层光照、果实品质和1a生枝条淀粉和氮含量的影响。结果表明:随着摘叶程度加大,树冠相对光照强度有所提高,果实的可溶性固形物、可滴定酸、维生素C和花青苷含量有明显改善;摘叶还能显著提高果皮色度,且30%摘叶处理效果优于15%;摘叶对1a生枝条的淀粉和氮含量影响不大,变化趋势一致,落叶后营养物质含量:不摘叶>15%摘叶处理>30%摘叶处理。The effects of different degree of picking off leaves around fruits on canopy light, the fruit quality and 1-year old shoots stored nutrition of apple before harvest were studied. The results showed that with the deep degree of picking off leaves, the light intensity had been increased; soluble solid content, titratable acidit content, VC content and anthocyanin content had been significantly improved （P〈0. 05）. In addition, the picking off leaves significantly increased color and lustre of apple pericarp,and the 30% degree of picking off leaves was better than 15%＇s. Little effects and the same trends were observed on the 1-year old shoots stored starch and nitrogen content among the treatments of picking off leaves. The content of nutrition was CK＇s〉30% ＇s〉15 %＇s after falling leaves.

关 键 词：苹果 摘叶 果实品质 

分 类 号：S661.1[农业科学—果树学]