不同滤光袋对石榴果实日灼及品质的影响  

Effects of Different Light Filter Bags on Sunburn and Fruit Quality of Pomegranate Fruit

作　　者：秦改花[1] 贾波涛 苏颖 刘春燕 黎积誉 曹榛 杨志 于晴 QIN Gaihua;JIA Botao;SU Ying;LIU Chunyan;LI Jiyu;CAO Zhen;YANG Zhi;YU Qing(Institute of Horticulture Research,Anhui Academy of Agricultural Sciences/Key Laboratory of Horticultural Crop Germplasm In-novation and Utilization(Co-construction by Ministry and Province)/Key Laboratory of Horticultural Crop Genetic Improvement and Eco-physiology of Anhui Province/Key Laboratory of Fruit Quality and Developmental Biology of Anhui Academy of Agri-cultural Sciences,Hefei,Anhui 230001,China)

机构地区：[1]安徽省农业科学院园艺研究所/园艺作物种质创新与利用农业农村部重点实验室(省部共建)/园艺作物遗传改良与生理生态安徽省重点实验室/果树果实发育与品质生物学安徽省农业科学院重点实验室,安徽合肥230001

出　　处：《热带作物学报》2023年第8期1704-1712,共9页Chinese Journal of Tropical Crops

基　　金：淮北市科技重大专项(No.HK2021014);安徽省自然科学基金项目(No.2108085QC129)。

摘　　要：为筛选适宜的石榴防日灼果袋,以日灼敏感型品种红玉石籽为材料,研究不同滤光袋对石榴果实日灼指数和内外品质的影响。结果表明,套袋可显著减少果实日灼的发生,果实日灼指数下降62.42%~100%。套袋对果实品质指标影响的主成分分析结果表明,套袋主要影响果实的可滴定酸、可溶性固形物、可溶性糖以及籽粒硬度。套红袋可提高可溶性糖含量26.72%,籽粒硬度降低35.58%,可溶性固形物以及可滴定酸度无显著变化;套绿袋果实的可滴定酸提高5.80%,可溶性固形物和可溶性糖含量分别提高7.03%和15.40%,籽粒硬度降低56.30%;套蓝袋可滴定酸提高11.59%,可溶性固形物和可溶性糖含量分别提高9.38%和23.55%,籽粒硬度降低16.26%;套白袋的果实可滴定酸降低17.39%,可溶性固形物和籽粒硬度分别降低2.89%和35.63%;套牛皮袋果实的可滴定酸、可溶性固形物分别提高8.70%和11.17%,籽粒硬度降低38.91%。在主成分分析的基础上,根据综合评价模型得出套绿袋和红袋的果实品质最佳,综合不同滤光袋对果实外观和果实品质的影响,套绿袋果实表面容易形成果锈,套红袋的果实日灼指数下降91.80%,并且果实表面着色均匀,可溶性糖含量显著增加,籽粒硬度显著下降。因此,红袋是红玉石籽商品化生产的理想果袋。Five different light filter bags including red,green,blue,white and double kraft bag were selected to study the effects of different color filter bags on the sunburn incidence and fruit quality of pomegranate.The sunburn index of pomegranate fruit decreased from 62.42%to 100%,comparing to non-bagged fruits.Principal component analysis showed that bagging mainly affected four quality indicators of pomegranate fruit,including titratable acid,soluble sol-ids content,soluble sugar and seed hardness.The content of soluble sugar increased by 26.72%in the red bag,the seed hardness decreased by 35.58%,and the SSC and titratable acidity did not change significantly.The content of titratable acid,SSC and soluble sugar in the green bag fruit increased by 5.80%,7.03%,15.40%respectively,seed hardness de-creased by 56.30%.The content of titratable acid,SSC and soluble sugar in the blue bag increased by 11.59%,9.38%,23.55%,and the seed hardness decreased by 16.26%.Titratable acid,SSC of fruits and seed hardness in the white bag decreased by 17.39%,2.89%and 35.63%,respectively.The titratable acid and soluble solids of the fruits in the kraft bag increased by 8.70%and 11.17%,respectively,and the seed hardness decreased by 38.91%.The comprehensive analysis of the sunburn incidence and the internal and external quality of the fruit found that the red bag significantly improved the appearance quality of the fruit,reduced the fruit sunburn index by 91.80%,significantly increased the soluble sugar content, and reduced the seed hardness. Therefore, the red bag is an ideal fruit bag for Hongyushizi.

关 键 词：石榴 套袋 日灼 果实品质 主成分分析 

分 类 号：S665.4[农业科学—果树学]