甜樱桃裂果与果实主要性状的相关性研究  

Analysis of fruit characters and cracking ability of sweet cherry

作　　者：孙双双 杜晓云 王欢 王玉霞[2] 张序[2] 李延菊[2] SUN Shuangshuang;DU Xiaoyun;WANG Huan;WANG Yuxia;ZHANG Xu;LI Yanju(College of Life Science,Yantai University,Shandong 264005;Yantai Academy of Agricultural Sciences)

机构地区：[1]烟台大学生命科学学院,山东264005 [2]烟台市农业科学研究院

出　　处：《中国果树》2023年第6期26-32,共7页China Fruits

基　　金：财政部和农业农村部:国家现代农业产业技术体系建设专项(CARS-30-ZY-24);山东省农业良种工程项目(2020LZGC008);西藏自治区科技计划项目(XZ2020NB09);烟台市科技发展计划项目(2022XCZX082)。

摘　　要：以美早、明珠2个裂性不同的甜樱桃品种为试材,研究了果实横径、纵径、硬度、单果重等农艺性状和钙、果胶2种营养物质含量在果实自然发育及裂果前后的变化,比较了果实生长特性、力学特性、吸水率、营养物质含量的差异。结果表明,通过相关性分析及主成分分析法明确了果实横径、吸水率、单果重、硬度这4个农艺性状以及钙、果胶2种营养成分与裂果的关系。美早与明珠裂果易发生果肩开裂,在浸水0~12 h吸水率与裂果率呈上升趋势,浸水12~24 h呈下降趋势;在放白期吸水率与裂果率最低,成熟期吸水率与裂果率最高;美早的吸水率与裂果率均高于明珠。裂果率与果实横径、吸水率均呈极显著正相关,其中,裂果率与吸水率相关系数最高(0.974);与硬度、单果重均呈显著正相关;裂果率与钙、果胶含量均呈极显著负相关,裂果率与钙含量相关系数最高(-0.926)。Two varieties of sweet cherry with different cracking characteristics,such as‘Tieton’and‘Mingzhu’,were used as test materials to study the agronomic traits of fruit,such as transverse diameter,longitudinal diameter,hardness and single fruit weight,and the changes of calcium and pectin during the natural development of fruit and before and after fruit cracking.The fruit growth characteristics,mechanical properties,water absorption and nutrient content were compared.The results showed that the four agronomic characters of fruit transverse diameter,water absorption,single fruit weight and hardness,as well as the relationship between calcium and pectin and split fruit were determined by correlation analysis and principal component analysis.The fruit of‘Tieton’and‘Mingzhu’were prone to stem end cracking,and the water absorption rate and fruit cracking rate increased at 0~12 h and decreased at 12~24 h.Water absorption and fruit cracking rate were the lowest at white ripening stage,and the highest at mature stage.‘Tieton’had higher water absorption and fruit cracking rate than‘Mingzhu’.Fruit cracking rate was positively correlated with fruit transverse diameter and water absorption,and the highest correlation coefficient between fruit cracking rate and water absorption was 0.974.It was positively correlated with hardness and fruit weight.Fruit cracking rate was negatively correlated with calcium and pectin content,and the highest correlation coefficient between fruit cracking rate and calcium content was-0.926.

关 键 词：甜樱桃 裂果 果实生长动态 水分 硬度 营养物质 

分 类 号：S662.5[农业科学—果树学]