‘京白梨’不同序位果实发育动态及成熟期内在品质差异分析  

Growth Dynamics and Inner Quality Analysis of ‘Jingbaili’Fruit at Different Inflorescence Positions

作　　者：杜瑞瑞 田海青 梁振旭 刘军 鲁韧强 孙明德 刘松忠 Du Ruirui;Tian Haiqing;Liang Zhenxu;Liu Jun;Lu Renqiang;Sun Mingde;Liu Songzhong(Beijing Academy of Forestry and Pomology Sciences/Bejing Engineering Research Center for Deciduous Fruit Trees/Key Laboratory of Biology and Genetic Improvement of Horticultural Crops(North China),Ministry of Agriculture,Bejing 100093,China)

机构地区：[1]北京市林业果树科学研究院/北京市落叶果树工程技术研究中心/农业部华北地区园艺作物生物学与种质创制重点实验室,北京100093

出　　处：《山东农业科学》2020年第7期46-49,共4页Shandong Agricultural Sciences

基　　金：北京市农林科学院科技创新专项(KJCX20170111);国家梨产业技术体系北京综合试验站项目(CARS-29)。

摘　　要：以‘京白梨’为材料,本试验比较研究其高、低序位果实发育动态及成熟期内在品质差异。结果表明,整个果实发育期内,高序位果实的果形指数高于低序位果实,但单果重低于低序位果实;果实成熟时,低序位果实单果重达到特级果要求,果形指数也符合京白梨标准果形。高、低序位果实硬度差异不显著,但低序位果实可溶性固形物显著高于高序位果实。低序位果实的蔗糖、果糖含量显著高于高序位果实,但高、低序位果实在葡萄糖含量及各糖组分占比上均差异不显著;低序位果实L-苹果酸含量及其占比显著高于高序位果实,琥珀酸含量及占比则显著低于高序位果实,低序位果实固酸比显著高于高序位果实。In the study,growth dynamics and harvest quality differences of ‘Jingbaili’fruit at high and low inflorescence position( IP) was investigated.The results indicated that during the fruit development period,fruit shape index at high IP showed larger than that at low IP,whereas the single fruit weight was lower than that at low IP.At harvest time,the single fruit weight at low IP reached the standard of super grade and the fruit shape index also conformed to the standard fruit shape of ‘Jingbaili’.There was no significant difference in fruit firmness between high and low IP,however,soluble solid concentration in fruits at low IP was significantly higher than that at high IP.The contents of sucrose and fructose in fruits at low IP were significantly higher than those at high IP,but there were no significant differences in glucose content and the proportion of sugar components between high and low IP fruit.The content and proportion of L-malic acid at low IP fruit were significantly higher than that at high IP fruit,while the content and proportion of succinic acid at low IP fruit were significantly lower than that at high IP fruit,and the solid acid ratio at low IP fruit was significantly higher than that at high IP fruit.

关 键 词：京白梨 序位 果实品质 发育动态 糖、酸组分 

分 类 号：S661.20[农业科学—果树学]