套袋对‘壶瓶枣’果实微域环境及品质的影响  

Effects of bagging on the microenvironment and fruit quality of 'Huping' jujube

作　　者：王保明[1] 丁改秀[1] 王小原[1] 秦国杰[1] 仓国营[1,2] 温鹏飞[2] 

机构地区：[1]山西省农业科学院园艺研究所,山西太原030031 [2]山西农业大学园艺学院,山西太谷030801

出　　处：《果树学报》2013年第5期787-792,共6页Journal of Fruit Science

基　　金：山西省科技攻关项目(20110311012-5);山西省农科院重点项目(YZD1006);山西省农业技术推广示范行动项目(2011-164;2012-294)

摘　　要：【目的】探讨一种新型果袋(专利号:CN 101697698 A)对‘壶瓶枣’(Ziziphus jujube‘Huping’)微域环境和果实品质的影响。【方法】于2011—2012年对白熟期至完熟期的壶瓶枣进行套袋,期间测定袋内、外的光照强度、温度及相对空气湿度。完熟期采样,研究套袋对壶瓶枣裂果率、外观品质及含糖量、维生素C含量和可滴定酸含量的影响。【结果】套袋明显导致袋内光照强度下降;阴雨天时,袋内相对空气湿度明显增加、袋内温度明显降低;晴天时,对袋内相对温度、空气湿度无明显影响。套袋后,裂果率降低44.65个百分点,枣皮光滑;枣果可溶性糖含量降低1.57个百分点,可滴定酸降低0.01个百分点,维生素C含量升高0.09 mg·g-1,但差异未达显著水平。【结论】套袋能明显改变壶瓶枣果实微域环境,降低枣裂果率,改善枣果外观品质,对其内在品质无明显影响。[Objective] The objective of the study was to investigate the effects of bagging on ＇Huping＇ jujube（Ziziphus jujube Mill. ＇Huping＇） microenvironment and fruit quality. [Method] The ＇Huping＇ jujube was bagged from white-ripe stage to full-ripe stage in 2011 and 2012. The temperature, light intensity and relative humidity inside and outside of the bag were measured during the bagging period, and the content of the soluble sugar, titratable acid, Vc, and the cracking rate were measured at full-ripe stage. [Result] The light intensity and temperature in the bag were decreased, but the relative humidity （RH） was increased in sunny day, while there were no obvious changes in the RH and temperature in the cloudy days. The fruit cracking rate was decreased by 44.65%. The soluble sugar decreased by 1.57%, both the titratable acid decreased by 0.01%, the Vc content increased by 0.09 mg·g^-1, but on significant difference were founded. [Conclusion] All the results in this paper suggested that bagging could change the microenvironment, reduce the cracking rate, improve the external quality, but has no obvious effect on internal quality.

关 键 词：壶瓶枣 套袋 微域环境 外观品质 内在品质 

分 类 号：S665.1[农业科学—果树学]