甜樱桃果实发育中糖酸组分及组织结构的变化规律  

Sugar,acid and micro-structure changes during fruit development of sweet cherry(Prunus avium L.)

作　　者：秦新惠[1] 张涛[1] 张永久[1] QIN Xinhui;ZHANG Tao;ZHANG Yongjiu(College of Bioengineering,College of Jiuquan Vocational Technology,Jiuquan 735000,Gansu,China)

机构地区：[1]酒泉职业技术学院生物工程学院,甘肃酒泉735000

出　　处：《经济林研究》2020年第3期68-75,共8页Non-wood Forest Research

基　　金：甘肃省高等学校创新基金项目(2020A-287);甘肃省科技计划项目(18CX3FF014)。

摘　　要：【目的】探明甜樱桃果实发育过程中果实质量增加特点、糖酸含量变化规律及果实发育过程中果实组织结构差异特点,为甜樱桃的田间肥水管理、适时采收、产量和果实品质的提高提供参考依据。【方法】以甜樱桃品种‘拉宾斯’为供试品种,选取其不同发育时期的果实,用天平测定果实质量,用高效液相色谱仪测定其糖酸组分和含量,用光学显微镜观察果实石蜡切片并分析其组织结构。【结果】在甜樱桃果实发育过程中其果实质量的变化曲线呈双S型曲线,其果实质量出现了2个显著增加的时期:第1个时期是盛花期(50%已开花)后的第2周,此期果实质量明显增加,果肉细胞显著膨大,果实处于快速生长期;第2个时期是盛花期后的第5-6周,此期果实质量显著增加,果实亦处于快速生长期。盛花期后的第6周以后,从转色期进入成熟期,果实质量持续增加,此期果肉细胞无明显变化。在甜樱桃果实发育过程中,果实中主要有机酸的苹果酸含量不断增加,转色期后苹果酸持续积累;果实中主要糖分的葡萄糖和果糖,在果实发育前期有一个平稳积累期,转色期后其含量均迅速增加,至果实成熟期其积累均减慢,但其含量仍均持续稳定地增加。【结论】甜樱桃果实虽有2个快速发育时期,但果实中的糖酸变化时期主要集中在第2个快速生长发育时期,即盛花期后的第5-6周是果实生长发育的关键时期,此期果实的质量、体积及品质等都发生了重要变化。因此,这个阶段是加强肥水管理的关键时期,果实成熟期即果实质量增加不显著时,也即果实中糖和酸的积累均减慢之时,就可以采收果实了,即花后第8周以后是甜樱桃品种‘拉宾斯’的适宜采收期。【Objective】The characteristics of fruit mass,changes of sugar and acid and the differences of tissue structure during the fruit development of sweet cherry(Prunus avium L.)were studied to provide reference on field management,timely harvest,yield and quality improvement.【Method】The cultivar‘Labinsi’of sweet cherry was used as material.Fruit mass was measured by balance.High performance liquid chromatography was used to determine the components of sugar and organic acid.Fruit tissue structure was analyzed through paraffin section by light microscope.【Result】The development of fruit mass presented a double S-shaped growth curve with two significantly increased periods:the 1st period was in the 2nd week after the blossom period(50%flowering),with increased significantly fruit mass and pulp cell,meanwhile,the fruit was in rapid growth period;the 2nd period was in the 5th to 6th week with increased significantly fruit mass,meanwhile,the fruit also grew rapid.In the 6th week after blossom period,the fruit mass continued to increase from color turning stage to mature stage,and the parenchyma cells were not significantly changed.During the fruit development of sweet cherry,the organic acid was mainly malic acid.Its content continued to be accumulated after fruit coloring.The main sugar was glucose and fructose which increased rapidly after the fruit coloring and the accumulations slowed down in the mature stage.【Conclusion】Although there are two periods in fruit development of sweet cherry,the sugar and organic acid mainly change in the 2nd period.The key period of fruit growth and development were in the 5th and 6th week after blossom period,which play an important role in the change of fruit mass,volume and quality.Therefore,it was the key period to strengthen the management of fertilizer and water.The fruit could be harvested in fruit mature period,in which,the fruit mass will not increase and the sugar and acid accumulate slowly.The 8th week after blossom is the suitable harvest time for sweet che

关 键 词：甜樱桃 果实发育 果实糖酸变化 果实组织结构 

分 类 号：S662.5[农业科学—果树学]