甜樱桃果实品质研究进展  

Advances in sweet cherry fruit quality research

作　　者：陈瑶 才丰[1] 艾佳音 何明莉[1] 吴敏 张琪静[1] CHEN Yao;CAI Feng;AI Jiayin;HE Mingli;WU Min;ZHANG Qijing(Liaoning Institute of Pomology,Yingkou 115009;Shenyang Agricultural University)

机构地区：[1]辽宁省果树科学研究所,营口115009 [2]沈阳农业大学

出　　处：《中国果树》2024年第2期6-11,共6页China Fruits

基　　金：财政部和农业农村部:国家现代农业(桃)产业技术体系樱桃熊岳综合试验站(CARS-30-ZY-25)。

摘　　要：为提高甜樱桃果实品质,阐述了甜樱桃果实在发育成熟过程中外观品质(果实大小、果皮颜色)和内在品质(糖酸、激素和质地)的性状变化,分析了影响果实品质形成的遗传因素(品种、砧木)和环境因素(光照、温度、水分、养分),总结了提高甜樱桃果实品质的栽培管理研究进展,对提高甜樱桃果实品质的研究方向进行了展望。In an effort to improve the quality of sweet cherry fruits,the traits of fruit appearance quality(fruit size,skin color)and internal quality(sugar-acid,hormone and texture)during development and maturation were reviewed,the genetic factors(variety,rootstock)and environmental factors(light,temperature,water and fertilizer)affecting the formation of fruit quality were analyzed,the research progress on cultivation management to improve the quality of sweet cherry fruit were summarized,the research directions for improving the quality of sweet cherry fruits were discussed.

关 键 词：甜樱桃 外观 可溶性糖 有机酸 矿质营养 研究展望 

分 类 号：S662.5[农业科学—果树学]