柑桔果实浮皮发生机理及控制途径研究Ⅰ.特早熟温州蜜柑果实浮皮发生规律及生理特性  

Mechanism of Puffiness and the Methods of Control in Cirtrus Fruit Ⅰ.The rule of Early Maturing Variety Citrus and Its Physiological Characters

作　　者：魏岳荣[1] 张秋明[1] 郑玉生[1] 

机构地区：[1]湖南农业大学植物科学技术学院,湖南长沙410128

出　　处：《湖南农业大学学报（自然科学版）》2000年第4期267-270,共4页Journal of Hunan Agricultural University(Natural Sciences)

基　　金：湖南省自然科学基金资助项目 !(97JJY2 0 71 )

摘　　要：为探寻柑桔果实浮皮发生的机理及控制途径 ,以特早熟温州蜜柑品种胁山为材料 ,对其浮皮发生的规律及生理特性进行了研究 .结果表明 ,胁山果实在 0 9- 2 0左右成熟 ,但 0 9- 1 0左右已开始表现出轻微浮皮症状 ,随后果皮率开始增加 ,可溶性糖含量下降 ,果皮膜透性增加 .外施赤霉素、亚精胺、醋酸钙等能有效地调节细胞膜通透性 ,减少浮皮的发生 .Early maturing variety citrus was used in this study to investigate the mechanism of puffiness in citrus fruit,and seek for the methods of control.The results obtained from the studies on the law and physiological characters of puffiness show that the fruit of citrus matures on September 20;however,it shows slight puffiness at this time.Later the percentage of puffiness begins to increase with the development of fruit's puffiness,the content of soluble sugar decreases,and the cell membrane permeability increases.The spraying GA 3,Spd and Ca(CH 3COO) 2 can regulate the variance of these physiological characters,and control the puffiness.It is connected with the fact that they can effectively regulate the structure and function of the cell membrane and wall.

关 键 词：柑桔 果实浮皮 生理病害 发生机理 控制途径 

分 类 号：S436.661.1[农业科学—农业昆虫与害虫防治]