拉枝角度对‘宫崎短枝富士’树体生长、果实品质和质地的影响  

Effect of Branch Bending Angle on Growth,Fruit Quality and Texture Properties of Malus domestica Borkh‘Miyazakifuji’

作　　者：赵国栋[1] 贾林光 张新生[1] 赵同生[1] 付友[1] 杨凤秋[1] 陈东玫[1] 张朝红[1] 赵永波[1] ZHAO Guodong;JIA Linguang;ZHANG Xinsheng;ZHAO Tongsheng;FU You;YANG Fengqiu;CHEN Dongmei;ZHANG Chaohong;ZHAO Yongbo(Changli Institute of Pomology,Hebei Academy of Agriculture and Forestry Sciences,Changli Hebei 066600,China)

机构地区：[1]河北省农林科学院昌黎果树研究所,河北昌黎066600

出　　处：《西北农业学报》2021年第1期102-108,共7页Acta Agriculturae Boreali-occidentalis Sinica

基　　金：国家现代农业产业技术体系建设专项资金(CARS-27);河北省农林科学院创新工程项目(2019-3-4-4);河北省农业关键共性技术攻关专项(18226353)。

摘　　要：分析不同拉枝角度对‘宫崎短枝富士’树体生长、果实品质和质地的影响,为燕山地区矮化中间砧‘宫崎短枝富士’适宜拉枝角度的提出提供理论依据。以SH6矮化中间砧‘宫崎短枝富士’2 a生树为试材,设置90°、105°、120°、135°4个拉枝角度,经过3 a连续拉枝处理,调查结果期树体生长量、成花率、果实品质,并结合TPA法测定果实质地参数,分析比较不同拉枝角度下‘宫崎短枝富士’树体生长、果实品质、质地的差异。随着拉枝角度增加,果树树高、冠径、干周、新梢长度明显降低,短枝比例增加,中长枝比例降低,成花率显著提高;120°的果形指数最大,可溶性固形物最高,其次是105°、90°和135°差异不显著,但135°单果质量显著降低;果实各质地数值先增后降,120°测量值最大,90°、105°差异不显著,135°果实断裂性明显降低。通过增加拉枝角度减缓树势、促进成花、提高品质是燕山地区矮化密植栽培的重要措施,分析后认为120°是矮化中间砧‘宫崎短枝富士’最优拉枝角度。To study the effects of different branch bending angles on the growth,fruit quality and texture properties of Malus domestica Borkh‘Miyazakifuji’for providing a theoretical basis to screen the suitable branching angle of‘Miyazakifuji’trees grafted on‘SH6’dwarfing interstock in Yanshan region.In this study,two-year-old‘Miyazakifuji’grafted on‘SH6’dwarfing interstock was taken as material,the branches were bent at 90°,105°,120°and 135°.After 3 years of continuous branching treatment,the tree growth,flowering rate and fruit quality were investigated,characters of fruit texture properties were analyzed by texture profile analysis(TPA).With the increase of the angle of branching,the tree height,canopy diameter,circumference of scion and length of new shoots decreased obviously,the proportion of short shoots increased,the proportion of middle and long shoots decreased,and the rate of flower formation increased significantly.The fruit shape index was largest and the soluble solids content was highest when the bending branch angle was 120°,and 105°was followed,the fruit quality of 90°and 135°had no significant difference while the single fruit mass of 135°decreased significantly.The values of fruit texture first increased and then decreased with the increase of the angle of branching,the measured value of 120°was the largest,there were no significant difference between 90°and 105°,and the fruit fracture of 135°obviously decreased.It is an important management to reduce tree growth potential,promote flower formation and improve fruit quality by enlarging the branch bending angle of‘Miyazakifuji’in Yanshan region,120°is the optimal branch bending angle for‘Miyazakifuji’.

关 键 词：拉枝角度 生长 苹果品质 质地 宫崎短枝富士 

分 类 号：S662.1[农业科学—果树学]