壮果催熟对菠萝果实品质及激素的影响  

Effects of fruit enlargement and ripening practices on quality and phytohormones of pineapple fruit

作　　者：刘传和[1] 贺涵 何秀古 赖秋勤 刘开 邵雪花[1] 赖多[1] 梁建新 林伟 LIU Chuanhe;HE Han;HE Xiugu;LAI Qiuqin;LIU Kai;SHAO Xuehua;LAI Duo;LIANG Jianxin;LIN Wei(Institute of Fruit Tree Research,Guangdong Academy of Agricultural Sciences,Key Laboratory of South Subtropical Fruit Biology and Genetic Resource Utilization,Ministry of Agriculture and Rural Affairs,Guangdong Key Laboratory of Tropical and Subtropical Fruit Tree Research,Guangzhou 510640,China;Guangdong Academy of Agricultural Sciences,Guangzhou 510640,China;Fruit and Vegetable Research Institute of Xuwen County,Xuwen,Guangdong 524100,China;Zhanjiang Academy of Agricultural Sciences,Zhanjang,Guangdong 524094,China)

机构地区：[1]广东省农业科学院果树研究所,农业农村部南亚热带果树生物学与遗传资源利用重点实验室,广东省热带亚热带果树研究重点实验室,广州510640 [2]广东省农业科学院,广州510640 [3]徐闻县水果蔬菜研究所,广东徐闻524100 [4]湛江市农业科学研究院,广东湛江524094

出　　处：《植物生理学报》2022年第9期1693-1702,共10页Plant Physiology Journal

基　　金：乡村振兴战略专项资金(403-2018-XMZC-0002-90,TS-3-1);国家重点研发计划项目(2019YFD1001100);广东省现代农业产业技术体系创新团队建设专项资金(2021KJ109和2022KJ109);广东省农业科学院菠萝产业研究院项目;广东省农村科技特派员项目(KTP20210395)。

摘　　要：为探究壮果、催熟对菠萝的影响及其生理机制,本研究以‘巴厘’品种为材料,研究了壮果、催熟及壮果+催熟处理对菠萝果实大小、品质、矿质营养和激素含量等的影响。结果表明,壮果及壮果+催熟促进了菠萝膨大;催熟对果实大小无显著影响;壮果、催熟及壮果+催熟影响菠萝果实品质;3种处理尤其是壮果+催熟加剧了菠萝果实黑心病的发生,果肉色泽a^(*)和b^(*)值降低,提高了全N、全K及Na含量,而壮果+催熟降低了Ca、Mg和Si含量。对照与催熟处理的菠萝果实中未检测到GA_(3);壮果与壮果+催熟的果实中检测到GA_(3),且壮果的GA_(3)含量高于壮果+催熟。壮果、催熟及壮果+催熟提高了果实GA_(19)含量,降低了tZ和tZR含量。壮果降低了ABA、ABA-GE及ACC含量,催熟和壮果+催熟提高了ACC含量。To elucidate the effects of fruit enlargement and ripening on pineapple(Ananas comosus)fruit and the related physiological mechanisms,in this work,the effects of fruit enlargement(FE),fruit ripening(FR)and fruit enlargement combined with ripening(FER)treatments on the size,quality,mineral nutrition,and phytohormone level of pineapple fruit were investigated with pineapple cultivar‘Comte de Paris’as materials.The results showed that the treatments of fruit enlargement and fruit enlargement combined with ripening promoted pineapple expansion,and the fruit ripening had no significant effect on fruit size.The fruit enlargement,fruit ripening and fruit enlargement combined with ripening affect the quality of pineapple fruit.The three treatments,especially fruit enlargement combined with ripening,aggravated the occurrence of blackheart disease in pineapple fruit,reduced the a^(*)and b^(*)values of flesh color,increased the contents of total N,K and Na,and fruit enlargement combined with ripening reduced the contents of Ca,Mg and Si.The GA_(3) content was not detected in pineapple fruits with control and ripening treatments.The GA_(3) content was detected in fruits with fruit enlargement and fruit enlargement combined with ripening,and the GA_(3) content with fruit enlargement was higher than that of fruit enlargement combined with ripening.The GA_(19) content was increased by the three treatments,whereas tZ and t ZR contents were correspondingly decreased.The fruit enlargement decreased the levels of ABA,ABA-GE and ACC,while fruit ripening and fruit enlargement combined with ripening increased the ACC content.

关 键 词：菠萝 壮果 催熟 品质 激素 

分 类 号：S668.3[农业科学—果树学]