‘魁金’和‘金水杏’不同发育时期果实品质变化研究  

Comparative Study on Quality Changes of Kuijin and Jinshui Apricot during Fruit Development Stage

作　　者：韩雪平[1] 王金政[1] 薛晓敏[1] 

机构地区：[1]山东省果树研究所,山东泰安271000

出　　处：《山东农业科学》2016年第12期70-72,共3页Shandong Agricultural Sciences

基　　金：国家"十二五"科技支撑计划项目(2013BAD02B03-3-3);山东省农业良种工程项目子课题"核果类及浆果新品种选育"

摘　　要：以山东省果树研究所选育品种‘魁金’和‘金水杏’为材料,研究其不同发育时期果实品质变化,发现在完熟期‘魁金’可溶性糖为13.07%,略高于‘金水杏’的12.09%;VC含量,‘金水杏’为14.5 mg/kg,高于‘魁金’的12.9 mg/kg;可滴定酸的含量均在完熟期最低;对其7个时期纵横径动态观测发现,成熟期‘魁金’果个大于‘金水杏’。相关性分析结果表明:两种杏的可溶性固形物与可溶性糖为显著正相关,与可滴定酸含量为负相关,‘魁金’的可溶性固形物与可溶性糖和可滴定酸含量的相关系数大于‘金水杏’。The Kuijin and Jinshui Apricot varieties were bred by the Shandong Institute of Pomology. They were used to study the changes of fruit quality during fruit development stage. It was found that the content of soluble sugar was 13. 07% in Kuijin at full ripening stage,which was slightly higher than that in Jinshui Apricot（ 12. 09%）. The VC content of Jinshui Apricot（ 14. 5 mg/kg） was higher than that of Kuijin（ 12. 9 mg/kg）.Throughout the full ripening stage,the titratable acid content was the lowest. The dynamic observation on vertical and horizontal diameters at 7 stages showed that the fruit of Kuijin was larger than that of Jinshui Apricot at mature stage. The correlation analysis results showed that the content of soluble solids had significantly positive correlation with the soluble sugar content with the coefficients as 0. 967 and 0. 978 respectively in the two apricot varieties,but had negative correlation with the titratable acid content with the correlation coefficients as-0. 628and-0. 690; and the correlation coefficients in Kuijin were larger than those of Jinshui Apricot.

关 键 词：杏 果实品质 果实发育 相关性 

分 类 号：S662.201[农业科学—果树学]