自然条件下接种AM真菌对柑橘果实品质的影响  

Effects of Arbuscular Mycorrhizal (AM) Fungi on Citrus Fruit Quality under Nature Conditions

作　　者：曾理[1] 李建福[1] 刘建福[1] 王明元[1] 

机构地区：[1]华侨大学园艺系,福建厦门361021

出　　处：《西南农业学报》2014年第5期2101-2105,共5页Southwest China Journal of Agricultural Sciences

基　　金：国家自然科学基金资助项目(31101512);华侨大学基本科研业务费专项科研基金资助项目(JB-ZR1149)

摘　　要：以红橘(Citrus reticulata Blanco)和罗伯逊脐橙(Citrus sinensis Osbeck cv.Robertson)为试验材料,丛枝菌根真菌地表球囊霉(Glomus versiforme,Gv)为接种剂,研究自然条件下接种Gv对2种柑橘果实品质的影响。结果表明,接种Gv显著提高了红橘和罗伯逊脐橙果实的单果重、横纵径;降低了红橘和罗伯逊脐橙的果皮厚度,但与未接种处理相比,差异不显著。接种Gv后,红橘和罗伯逊脐橙糖酸比、Vc含量、可溶性固形物含量、总酚含量、总黄酮含量、矿质元素含量均有提高,表明自然条件下,接种Gv促进了柑橘果实组织发育,通过改善柑橘对矿质元素的吸收,增加"库"的积累,从而提高了柑橘果实品质。Taken Citrus reticulata Blanco and Citrus sinensis Osbeck cv.Robertson as tested materials,the effects of arbuscular mycorrhizal （AM） fungi inculated by Glomus versiforme on fruit quality of citrus under nature conditions were investisated.The results showed that AM fungi colonization could improve the weight,transverse and longitudinal diameter of each fruit,in parallel with the decrease of related pericarp thickness,but the difference was not significant （P ＜ 0.05）.Meanwhile,the ratio of sugar to acid,the contents of vitamin C,soluble solids,total phenolics,total flavonoids and mineral element content significantly increased.It was concluded that Gv improved the tissue development and quality of citrus fruits by the uptake of mineral nutritions and accumulation to sink.

关 键 词：AM真菌 红橘 罗伯逊脐橙 果实品质 

分 类 号：S666[农业科学—果树学]