苹果茎沟病毒侵染对嘎拉苹果果实品质的影响  

Effect of ASGV infection on fruit quality of ‘Gala’ apple

作　　者：贾晓君 胡国君[1] 张尊平[1] 范旭东[1] 任芳[1] 董雅凤[1] JIA Xiaojun;HU Guojun;ZHANG Zunping;FAN Xudong;REN Fang;DONG Yafeng(Research Institute of Pomology,Chinese Academy of Agricultural Sciences,National Center for Eliminating Viruses from Deciduous Fruit Trees,Xingcheng,Liaoning 125100)

机构地区：[1]中国农业科学院果树研究所,国家落叶果树脱毒中心,辽宁兴城125100

出　　处：《中国果树》2023年第3期18-22,共5页China Fruits

基　　金：国家重点研发计划资助(2019YFD1001800);中国农业科学院科技创新工程。

摘　　要：为了明确苹果茎沟病毒(apple stem grooving virus,ASGV)侵染对苹果果实品质的影响,以单一接种ASGV的嘎拉苹果盆栽树为材料,测定果实单果重、纵横径、硬度、维生素C、可溶性固形物、糖酸组分、花色苷组分以及香气物质含量等。结果表明,与健康植株相比,感染ASGV植株的果实纵横径无明显变化,单果重、果实硬度、可溶性固形物含量和可溶性糖含量显著降低,有机酸含量增加,香气组分占比发生改变,果皮中4种花色苷的含量均显著降低。In order to clarify the effect of apple stem grooving virus(ASGV) infection on fruit quality, the potted ‘Gala’ apple inoculated with ASGV were used as experimental materials. We determined the single fruit weight, vertical and horizontal diameter, hardness, vitamin C, soluble solid content, sugar and acid components, anthocyanin components and aroma substances of the fruit at the maturity stage. The results showed that compared with the healthy plants, the vertical and horizontal diameter of apple infected by ASGV had no significant change. The single fruit weight, the hardness, the accumulation of soluble solids and soluble sugars obviously decreased. The total amount of organic acids did increased. The proportion of aroma components changed. In addition, the contents of four anthocyanins in the peel significantly decreased.

关 键 词：苹果 苹果茎沟病毒 侵染 果实品质 

分 类 号：S661.1[农业科学—果树学]