梅州柚汁胞粒化的影响因素及防控技术综述  

Review on Influencing Factors of Juice Sac Granulation of Meizhou Pomelo and Its Prevention and Control Techniques

作　　者：李月 张志标 刘蕊 LI Yue;ZHANG Zhibiao;LIU Rui(Fruit Research Institute,Meizhou Academy of Agriculture and Forestry Sciences,Meizhou Guangdong 514071)

机构地区：[1]梅州市农林科学院果树研究所,广东梅州514071

出　　处：《现代农业科技》2021年第7期56-58,61,共4页Modern Agricultural Science and Technology

基　　金：梅州市柚类种质资源的收集与开发应用(112000053-2020-0000057802)。

摘　　要：梅州柚是梅州地区培育的优良柚类品种。然而,梅州柚普遍存在汁胞粒化的现象,严重影响了柚果的品质及其商品价值。本文综述了梅州柚汁胞粒化的现象、机理、影响因素及综合防控技术研究进展,以期为汁胞粒化研究与防控提供参考,减缓减轻粒化现象,提高柚果品质,促进梅州柚产业健康发展。Meizhou pomelo is an excellent variety of pomelo cultivated in Meizhou area.However,the juice sac granulation generally exists in Meizhou pomelo,which seriously affects the quality of pomelo fruit and its commercial value.This paper reviewed the research progress on the phenomenon,mechanism,influencing factors and comprehensive prevention and control techniques of Meizhou pomelo juice sac granulation,in order to provide references for the research and control of juice sac granulation,reduce the granulation phenomenon,improve the quality of pomelo fruit,and promote the healthy development of Meizhou pomelo industry.

关 键 词：梅州柚 汁胞粒化 影响因素 防控技术 

分 类 号：S666.3[农业科学—果树学]