11个枸杞品种(系)果柄分离力的比较  

Research on Peduncle Separation Forces of 11 Wolfberry Strains

作　　者：何昕孺[1] 张曦燕[1] 米佳[1] 戴国礼[1] 秦垦[1] 

机构地区：[1]宁夏农林科学院枸杞工程技术研究所,宁夏银川750002

出　　处：《宁夏农林科技》2017年第6期24-25,49,共3页Journal of Ningxia Agriculture and Forestry Science and Technology

基　　金：宁夏自然科学基金项目(NZ15106);宁夏回族自治区枸杞育种专项(2013NYYZ0102);宁夏农林科学院科技创新先导资金项目(NKYJ-16-05);宁夏农林科学院科技创新先导资金项目(NKYG-15-07)

摘　　要：果柄分离力的强弱反映果实从果柄上脱落的难易程度。本研究对11个枸杞品种(系)果柄分离力进行测定,结果表明11个枸杞品种(系)的果柄分离力随着果实的成熟呈下降趋势,果实成熟期的果柄分离力变幅在0.24~1.01 N,其中蒙杞的果柄分离力最高为1.01 N,并显著高于其他10个品种(系)的,07-04的果柄分离力最低,为0.24 N。从果柄分离力频率分布图中得出83%的枸杞果柄分离力为0.17~0.77 N。对果柄分离力与果实表面硬度,单果重的相关性分析得出果实表面硬度与果柄分离力有极显著正相关。Peduncle separation force reflects the difficulty of the fruit＇s, drop from the peduncle. The separation forces of 11 wolfberry strains were determined in this paper. Results showed that the separation force decreased with the ripening of fruit.The separation force amplitude was from 0.24 N to 1.01 N at mature period. The separation force of Mengqi was 1.01 N,which was significantly higher than that of other 10 strains; the lowest separation force of 07-04 was 0.24 N. From the analysis of the frequency of the separation force, 83% of the wolfberry separation force value was between 0.17 N and 0.77 N. The correlation analysis showed that there was highly significant positive correlation between the surface hardness and the separation force of the fruit.

关 键 词：枸杞 果柄 分离力 

分 类 号：S567.19[农业科学—中草药栽培]