两种方法测定红富士苹果叶片蒸腾强度的比较  

Comparison of leaf transpiration rate in Red Fuji apple measured by two methods

作　　者：耿兵[1,2,3] 王华田[1,2,3] 闫腾飞[1,2,3] 张永涛[1,2,3] 束怀瑞[1,2,3] 

机构地区：[1]山东农业大学国家苹果工程研究中心,山东泰安271018 [2]山东农业大学山东省森林培育重点实验室,山东泰安271018 [3]山东农业大学生态与环境重点实验室,山东泰安271018

出　　处：《经济林研究》2012年第4期91-96,共6页Non-wood Forest Research

基　　金：国家苹果现代产业技术体系项目(NYCYTC08-03-01)

摘　　要：为了解红富士苹果叶片蒸腾规律,并为气孔计法提供经验校正系数,采用气孔计法和离体枝条称重法,于2008～2009年在山东省泰安市潮泉镇上寨村(36°15′N,117°06′E),对红富士苹果叶片蒸腾作用进行了连续定位观测,比较了2种方法的不同,提出了采用气孔计法测定红富士苹果叶片蒸腾作用的校正系数。结果表明:气孔计法蒸腾强度测定值恒大于离体枝条称重法测定值,气孔计法测定值为称重法的1.03～4.00倍,平均为2.02倍,整个生长期校正系数为0.495。气孔计法测定的离体枝条(水分供应充足)叶片蒸腾速率是活体叶片蒸腾速率的1.07～3.44倍,平均为1.45倍。In order to understand the law of leaf transpiration rate in Red Fuji apple and offer a empirical correction coefficient, using porometer method and in-vitro shoots weighing method, continuous located observation of leaf transpiration rate of Red Fuji apple was carded out in Shangzhai Village （36°15′N, 117°06′E）, Chaoquan Town, Tai＇an City, Shandong Province, during 2008 to 2009, the two methods were compared, and the correction coefficient of leaf transpiration rate of Red Fuji apple was obtained by using porometer method. The results show that value obtained by using porometer method is constantly larger （0.03-3.00 times with a mean as 1.02 times） than that obtained by using in- vitro shoots weighing method, and the correction coefficient of the whole growing phase is 0.495. Leaf transpiration rate of in-vitro shoots （supplied with sufficient water） measured by porometer method is 1.07-3.44 times （with a mean as 1.45 times） as large as the leaf transpiration rate of living tree.

关 键 词：红富士苹果 蒸腾强度 气孔计法 离体枝条称重法 

分 类 号：S661.1[农业科学—果树学]