赤霉酸对‘酥梨’及‘玉露香’梨果实品质及贮藏的影响  

The in fluence of swelling agent on the mineral nutrition and storage of 'Suli' pear and 'Yuluxiang' pear

作　　者：田彩芳[1] 李浩男 刘毅[1] 宋宇琴[1] 杨盛[2] 

机构地区：[1]山西农业大学园艺学院,山西太谷030801 [2]山西省农业科学院果树研究所,山西太谷030815

出　　处：《北京农学院学报》2016年第3期57-62,共6页Journal of Beijing University of Agriculture

基　　金：山西省科技攻关项目(20130311021-2)

摘　　要：【目的】研究膨大剂(赤霉酸A4+A7)在‘酥梨’和‘玉露香’梨上的应用效果。【方法】以‘酥梨’和‘玉露香’梨为试验材料,在幼果期(花后60d)对果柄部位进行膨大剂(赤霉酸A4+A7)的涂抹处理,以未处理的果实为对照,分别测定果实的纵横径、平均单果重、果实硬度、可溶性固形物和矿质元素(Ca、K、Fe、Mn)含量以及果实的耐贮性。【结果】‘酥梨’和‘玉露香’梨经赤霉酸A4+A7处理后:果实纵横径、果实硬度和平均单果重均低于对照,果实可溶性固形物含量与对照差异均不显著,果实的耐贮性明显低于对照;膨大剂处理显著增加了‘酥梨’果肉的Mn含量和‘玉露香’梨果肉的Fe含量,极显著降低了‘玉露香’梨果皮的K含量。【结论】膨大剂(赤霉酸A4+A7)的使用不同程度抑制了‘酥梨’和‘玉露香’梨果实的生长,降低了果实的大小和耐贮性。[Objective]The objective was to analyze the effect of swelling agent （gibberellic acid A4 ＋A7） on ＇Suli＇ pear and ＇Yuluxiang~ pear. [Methods]Taking the ＇Suli pear and ＇Yuluxiang pear as materials, swelling agent （gibberellic acid A4 ＋ A7 ） was applied to the fruit stem during their young fruit period （60 days after the flower）. The fruits, which were not treated by swelling agent, were the control group. The longitudinal and traverse diameter of fruit, the average weight of fruit, fruit firmness, the content of soluble solids and mineral nutrition （Ca, K, Fe, Mn） of the fruit, and fruit storability were analysed. [Results]while ＇ Suli ~ pear and ＇ Yuluxiang ~ pear were treated by the gibberellic acid A4 ＋ A7 , the longitudinal and traverse di- ameter, soluble solids content and the average weight of fruit were lower than control. There were no significant differences in fruit firmness between the treatment and control groups. Fruit Storability of treatment was obviously lower than controls. The swelling agent treatment significantly increased the content of Mn in sarcocarp of ＇Suli＇ pear and the content of Fe in sarcocarp of ＇Yuluxiang＇ pear, but significantly decreased the content of K in pericarp of ＇Yuluxiang＇ pear. [Conclusion]The growth of ＇Suli＇ pear and ＇Yuluxiang pear were inhibited by using swelling agent （gibberellic acid A4 ＋AT） in varying degrees, mean- while, fruit size and storability of the pears were reduced.

关 键 词：'酥梨’ '玉露香’梨 膨大剂(赤霉酸A4+A7) 果实品质 耐贮性 

分 类 号：S661.2[农业科学—果树学]