不同温度对花椒产量及品质指标的影响研究  

Effect of Different Temperatures on Yield and Quality Indexes of Zanthoxylum schinifolium

作　　者：孙恩虹 唐艺 张凯 武强 张建平 SUN Enhong;TANG Yi;ZHANG Kai;WU Qiang;ZHANG Jianping(Chongqing Jiangjin Modern Agrometeorology Experimental Station,Chongqing 402260;Jiangjin Meteorological Bureau of Chongqing City,Chongqing 402260;Chongqing Institute of Meteorological Sciences,Chongqing 401147)

机构地区：[1]重庆市江津现代农业气象试验站,重庆402260 [2]重庆市江津区气象局,重庆402260 [3]重庆市气象科学研究所,重庆401147

出　　处：《现代农业科技》2021年第24期25-28,共4页Modern Agricultural Science and Technology

基　　金：国家重点基础研究发展计划课题“气候变暖背景下我国南方旱涝灾害对水资源与农业的影响”(2013CB430205)。

摘　　要：以九叶青花椒为试验材料,于2019年5—6月在人工气候室开展盆栽试验,研究温度对花椒产量和品质指标的影响。结果表明:花椒籽壳比随温度升高而增加,千粒重随温度升高而降低;不同处理花椒硒含量差异达到显著水平,处理温度越高花椒硒含量越低;花椒挥发油、麻味素含量随处理温度升高呈现下降的趋势,且较大的日较差更有利于挥发油、麻味素等物质积累;出油率变化趋势随温度升高而降低。说明花椒果实膨大期29℃左右比较适宜花椒产量、品质形成,温度过高对品质和产量的形成具有一定的不利影响。Taking Zanthoxylum schinifolium Sieb. et Zucc variety of Jiuyeqing as material, a pot experiment was carried out in the artificial climate room from May to June 2019 to study the influence of temperature on yield and quality of Z. schinifolium. The results showed that the ratio of Z. schinifolium seed to hull increased with the increase of temperature, and the thousand-grain weight decreased with the increase of temperature. The difference in selenium content of Z. schinifolium was significant under different treatments. The higher the treatment temperature, the lower the selenium content of Z. schinifolium. The content of volatile oi1 and amide compounds of Z. schinifolium showed a downward trend with the increase of temperature, and a larger daily difference was more conducive to the accumulation of volatile oil and amide compounds. The variation of oil extraction rate decreased with increasing temperature. It showed that the excessive temperature had certain adverse effects for the formation of yield and quality in fruit swelling stage and the suitable temperature was around 29 ℃.

关 键 词：花椒 硒含量 挥发油 麻味素 出油率 温度 

分 类 号：S573.9[农业科学—作物学]