喷施不同钙制剂对红阳猕猴桃果实品质和耐贮性的影响  

Effects of spraying different calcium preparations on fruit quality and storage tolerance of‘Hongyang’kiwifruit(Actinidia chinensis)

作　　者：龚弘娟[1] 蒋桥生[1] 刘翠霞 莫权辉[1] 叶开玉[1] 李洁维[1] 王发明[1] 齐贝贝 刘平平[1] GONG Hongjuan;JIANG Qiaosheng;LIU Cuixia;MO Quanhui;YE Kaiyu;LI Jiewei;WANG Faming;QI Beibei;LIU Pingping(Guangxi Institute of Botany,Chinese Academy of Sciences,Guilin 541006)

机构地区：[1]广西壮族自治区中国科学院广西植物研究所,桂林541006

出　　处：《中国果树》2024年第11期46-52,共7页China Fruits

基　　金：广西科技重大专项(桂科AA23023008);国家自然科学基金(32060666);桂林市科技计划项目(20220135-6);国家现代农业产业技术体系广西创新团队建设专项资金(nycytxgxcxtd-2023-13-01、nycytxgxcxtd-2023-13-06);桂科学者项目(CQZ-D-1908);科技先锋队“强农富民”“六个一”专项行动(桂农科盟202404-03)。

摘　　要：为检验钙制剂对红阳猕猴桃果实品质和贮藏性的影响,以喷清水为对照,开展了4种钙制剂(氯化钙、糖醇钙、络佳钙和氨基酸钙)和杀菌剂(肟菌·戊唑醇)的叶面喷施试验。设钙制剂、杀菌剂单独喷施和钙制剂与杀菌剂联用喷施以及对照等10个处理,连续喷3次,每次间隔10 d左右。结果表明,多数喷施钙制剂处理可提高果实钙、维生素C、可溶性固形物、可溶性糖含量,其中单独喷施氨基酸钙处理果实品质最好。此外,施用络佳钙可以提高叶片相对叶绿素含量(SPAD值)和叶片N含量。在室温25℃条件下,络佳钙与肟菌·戊唑醇联用处理和单独喷施肟菌·戊唑醇处理可延缓红阳猕猴桃果实的软化4~6 d,但二者果实综合品质却不及其余处理。如合理施用钙制剂有利于提升红阳猕猴桃果实品质和耐贮性。In order to test the effects of calcium preparations on the fruit quality and storage tolerance of‘Hongyang’kiwifruit,this study conducted foliar spraying tests using water as a control,along with four calcium preparations(calcium chloride,calcium sugar alcohol,Luojia calcium and calcium amino acid)and one fungicide(trifloxystrobin·tebuconazole).A total of ten treatments were set up,including individual sprays of calcium preparations and fungicide,as well as mixed applications of both,and control,with three consecutive sprays,with an interval of approximately ten days.The results indicated that most calcium spray treatments significantly increased the calcium content,vitamin C content,soluble solids content and soluble sugar content of the fruits.The treatment that produces the best fruit quality is spraying calcium amino acid.Additionally,the application of Luojia calcium improved the relative chlorophyll content(SPAD value)and nitrogen content in the leaves.Under room temperature conditions(25℃),the combination of Luojia calcium and trifloxystrobin·tebuconazole,as well as the single application of trifloxystrobin·tebuconazole,could delay the softening of‘Hongyang’kiwifruit by about 4~6 days,however,the overall fruit quality of these treatments was inferior to that of the other treatments.If rational application of calcium preparations is beneficial for enhancing fruit quality and storage resilience of‘Hongyang’kiwifruit.

关 键 词：红阳猕猴桃 钙制剂 果实营养 耐贮性 

分 类 号：S663.4[农业科学—果树学]