钙营养对温室油桃果实品质形成的影响

Effect of Calcium on the Quality Formation of Nectarine in Greenhouse

在温室条件下,通过对油桃品种丽春、艳光、超红珠在果实发育期进行外源补钙,研究了外源补钙对油桃果实品质发育的影响。结果表明,喷钙处理与对照相比,果实发育初期(盛花后15～35天),可明显降低果实中可溶性糖的含量,提高果实中可滴定酸的含量,但不同品种间有差异。盛花后25天测定丽春、艳光、超红珠果实中可溶性糖的含量,降低量分别达10.70%、14.06%、4.97%;艳光、超红珠可滴定酸提高量分别达22.22%、11.11%。果实发育后期(盛花后35～55天),丽春、艳光、超红珠果实中可溶性糖含量明显提高,艳光、超红珠果实中可滴定酸的含量明显降低。对于丽春而言,整个果实发育期内都降低了果实中可滴定酸的含量。在果实成熟时测定,丽春、艳光、超红珠果实可溶性糖提高量分别达10.55%、14.69%、5.79%;可滴定酸降低量分别达42.85%、35.71%、23.07%。丽春、艳光、超红珠果实中可溶性蛋白含量在果实发育期均有提高,到果实成熟时,提高量分别达31.11%、8.04%、18.30%;果实中维生素C的含量变化除在盛花后25天左右表现有降低外,其他发育期均有明显增加,到成熟时提高量分别达5.29%、6.86%、11.15%。

Using nectarine ＇Lichun＇, ＇Yanguang＇ and ＇Chaohongzhu＇ in greenhouse as material, the effects of spraying calcium on nectarine fruit quality were studied. The result showed that the contents of soluble sugar were decreased in the early days and increased in the later days during the fruit development, whereas the contents of the titrate acids were decreased in the early days and decreased in the later days during fruit development（except ＇Lichun＇） after spraying calcium. The the contents of soluble sugar of ＇Liehun＇, ＇Yanguang＇ and ＇Chaohongzhu＇ decreased by 10.70%,14.06%,4.97% respectively, and the contents of titrate acids of ＇Yanguang＇ and ＇Chaohongzhu＇ were increased by 22.22%,11.11% respectively in 25 days after full blossom. In matured fruits, the contents of soluble sugar of ＇Lichun＇, ＇Yanguang＇ and ＇Chaohongzhu＇ increased by 10.55%,14.69%,5.79% respectively, the contents of titrate acids were decreased by 42.85%, 35.71%, 23.07% respectively. The contents of soluble proteins were increased during the fruit development. VC contents were decreased in 25 days after blossom, while increased during other period. The contents of soluble proteins were increased by 31.11%,8.04%,18.30% respeetively,VC contents were increased by 5.29%,6.86%,11.15% respectively,so spraying calcium improved the fruit quality.