激光补光处理对杨梅果实发育及品质形成的影响  

Effect of laser supplement light on the development and quality formation of Chinese bayberry

作　　者：梁森苗[1] 戚行江[1] 俞浙萍 孙鹂[1] 谢剑材 张淑文[1] LIANG Senmiao;QI Xingjiang;YU Zheping;SUN Li;XIE Jiancai;ZHANG Shuwen(Zhejiang Academy of Agricultural Sciences,Hangzhou,Zhejiang,310021,China;Zhejiang Changxin Optoelectronic Technology Co.,Ltd,Hangzhou,Zhejiang,310009,China)

机构地区：[1]浙江省农业科学院,杭州310021 [2]浙江长芯光电科技有限公司,杭州310009

出　　处：《中国南方果树》2024年第6期163-168,共6页South China Fruits

基　　金：浙江省“领雁”研发攻关计划(2023C02031);浙江省台州市黄岩区农业“揭榜挂帅”项目(JBGS2022-HYNY01)资助。

摘　　要：以25年生“东魁”杨梅为试材,设置激光补灯光,即红蓝光质比分别为9∶1和4∶1,于2022年6月8日(转白期)、6月23日(转红期)、7月8日(成熟期)分别每天给供试杨梅植株补光13 h,以不补光为对照,测定比较不同补光处理的单果质量、果实横纵径,及果实总糖、总酸、葡萄糖、果糖、蔗糖、苹果酸、柠檬酸、维生素C、总黄酮、总酚、总氨基酸和花色苷含量。结果表明,转白期补光处理均能促进果实生长,单果质量、纵径和横径高于对照(不补光),但葡萄糖含量低于对照(不补光);转红期补光处理均能显著提升果实葡萄糖、花色苷、总糖和总氨基酸含量,降低总酸和苹果酸含量;成熟期补光处理对果实纵横径无显著性影响,相比对照(不补光),维生素C、总氨基酸、总酸、苹果酸、柠檬酸含量均出现下降,但显著提升果实中总糖、葡萄糖、果糖和花色苷含量。纵观整个果实发育时期,激光补光处理的单果质量、果实纵横径、总糖、果糖、葡萄糖、蔗糖、花色苷含量随果实生长发育逐渐升高,苹果酸含量呈先下降后上升趋势,总酸、柠檬酸、维生素C、总黄酮、总酚、总氨基酸含量则呈现下降趋势。其中,红蓝比4∶1的激光补光处理在转白期、转红期对果实品质的影响较显著;在成熟期,红蓝比9∶1的激光补光处理下果实的综合品质更好。说明激光补光有利于提高果实品质,实际生产中可根据需求选择相应光质补光,以有效调控设施栽培杨梅果实生长发育。25-year-old Dongkui Chinese bayberry was used as the experimental material to set up a test with treatments of different ratios of red and blue light of laser supplement light,including 9:1 and 4:1.Light was supplemented for 13 h per day on June 8(whitening period),June 28(turning red period),and July 8(maturing period)of 2022,respectively,with no supplement light as the control.The single fruit weight,the fruit vertical and lateral diameters,and the contents of total sugars,total acids,glucose,fructose,sucrose,malic acid,citric acid,vitamin C,total flavonoids,total phenols,total amino acids and anthocyanins were determined and compared.The results showed that supplement light in whitening period could promote the fruit growth,with single fruit weight,vertical and lateral diameters larger than that of control,but the glucose content was lower than that of the control.Supplement light in turning red period significantly increased the content of glucose,anthocyanins,total sugars,and total amino acids,while reduced the content of total acids and malic acid.The treatment of supplement light in the maturing period had no significant effects on the vertical and lateral diameters of the fruit,but decreased the contents of vitamin C,total amino acids,total acids,malic acid,and citric acid compared with the control,and significantly increased the content of total sugars,glucose,fructose,and anthocyanins.Throughout the entire fruit development period,under the treatment of supplement light,the single fruit weight,vertical and lateral diameters,the content of total sugars,fructose,glucose,sucrose,and anthocyanins were gradually increased during the development of the fruit,and the malic acid content decreased first and then increased,while the total acids,citric acid,vitamin C,total flavonoids,total phenols,and total amino acids contents were decreased.In addition,supplement light with red and blue ratio of 4:1 in whitening and turning red stages had a significant impact on fruit quality.In maturing period,the comprehensive

关 键 词：东魁杨梅 补光 成熟期 红蓝比 单果质量 总酸 总糖 

分 类 号：S667.6[农业科学—果树学]