设施栽培甘平杂柑果实枯水和浮皮调查与分析  

Investigation and analysis of fruit puffing and granulation in facility cultivated Kanpei mandarin

作　　者：刘烽 王鹏[1] 金龙飞 黄贝 温明霞[1] 吴韶辉[1] 陆麒 徐建国[1] LIU Feng;WANG Peng;JIN Longfei;HUANG Bei;WEN Mingxia;WU Shaohui;LU Qi;XU Jianguo(Zhejiang Citrus Research Institute,Taizhou,Zhejiang,318026,China;College of Horticulture and Gardening,Yangtze University,Jingzhou,Hubei,434025,China)

机构地区：[1]浙江省柑橘研究所,浙江台州318200 [2]长江大学,武汉430100

出　　处：《中国南方果树》2024年第5期29-36,共8页South China Fruits

基　　金：浙江省“三农九方”科技协作计划(2023SNJF014);浙江省农业科学院科技新成果示范推广项目(tg2024018)资助。

摘　　要：为明确“甘平”杂柑果实枯水和浮皮症状与果实品质性状关系,进而为生产上的果实管理提供指导,以保温大棚内正常管理的5年生“甘平”树为研究对象,于2月下旬采收期进行整株采摘,对其浮皮和枯水发生情况进行调查,并逐一测定单个果实的品质性状,研究果实浮皮与不浮皮之间、枯水与不枯水之间品质性状的差异。结果表明,保温大棚内常规管理的“甘平”枯水发生率为59.8%,浮皮发生率为80.3%,两种症状的发生没有明显的相关性。不枯水果实的纵径、横径和单果质量显著高于枯水果实,表现为大果不容易枯水。浮皮果实横径、纵径、单果质量、果肉质量、可食率、果汁率、可溶性固形物含量和固酸比等显著高于不浮皮果实,果形指数显著小于不浮皮果实,表现为果实越大、果形越扁、品质越好的果实越容易出现浮皮。“甘平”枯水发生在果实膨大阶段。浮皮发生初期的果实品质较好,是完熟的表现。生产上,应注重合理负载,培养大果,并实行完熟栽培,以减少枯水的发生和提高果实品质。In order to clarify the relationship between granulation,puffing symptoms and fruit quality traits in Kanpei fruit,and to provide guidance for fruit management in production,5-year-old Kanpei trees under normal management of facility cultivation was used as test material,and all the fruits of testing plants were harvested in late February to investigate the occurrence of granulation and puffing symptoms,determine the quality traits to study the difference of the quality traits between puffing fruit and non-puffing fruit,granulation fruit and non-granulation fruit.The results showed that the incidence of granulation was 59.8% and the incidence of puffing was 80.3%.There was no obvious correlation between these two symptoms.The longitudinal diameter,transverse diameter and single fruit weight of non-granulation fruit were significantly higher than those of granulation fruit,showing that large fruit was not prone to granulation.The transverse diameter,longitudinal diameter,single fruit weight,pulp quality,edible rate,juice rate,soluble solid content and solid acid ratio of puffing fruits were significantly higher than those of non-puffing fruits,indicating that the large,flat and good quality fruits were more prone to puffing.The fruit shape index of puffing fruit was significantly smaller than that of non-puffing fruit.The granulation of Kanpei occurs in the stage of fruit expansion.The fruit quality in the early stage of puffing was better,showing the full ripening of the fruit.In production,more attention should be paid on reasonable yield to produce large fruit,and implement full-ripened cultivation to reduce the occurrence of granulation and improve the quality of fruit.

关 键 词：甘平 设施栽培 枯水 浮皮 产量 果实品质 完熟栽培 

分 类 号：S666[农业科学—果树学] S628[农业科学—园艺学]