定向改变芦柑重要性状的新技术研究

A new characteristics-targeted improvement method for ponkan tangerine

在芦柑树上部分嫁接晚熟、优质柑桔品种茂谷桔橙，不让其结果，利用茂谷桔橙叶片制造的光合产物输送给芦柑果实以提高其性状，效果显著：果实成熟期比对照迟熟30～45d；连续3年专家现场验收和3次福建出入境检验检疫局检测表明，果实可溶性固形物含量平均达15．1％，比对照提高34．7％；果实种子数明显减少，只有6．7粒，而对照为17．6粒，减少61．9％；果皮厚度比对照降低28．0％，同时保留了芦柑易剥皮的特点；果肉脆，风味好，带有茂谷桔橙的风味。

The late-maturing, high-quality orange, ＂ Murcott＂, was partly grafted on ponkan tree. The young Murcott fruits were removed to allow the photosynthesis products of the leaves to be diverted to the fruits on the host tree. Thereby, the quality of ponkan fruits was greatly improved. The improvements gained included （a） a delayed maturation of 30 to 45d as compared to the control; （b） the average soluble solids content of the fruits reached 15.1%, which was 34.7 % higher than regular ponkan, as determined by Fujian Entry-Exit Inspection ＆ Quarantine Bureau of P. R. China and certified by the specialists for 3 consecutive years; （c） the average seed number in a fruit was markedly reduced to 6.7, a 61.9% decrease from ponkan＇ s 17.6; （d） the rind thickness decreased 28.0%, while it retained its original easy peeling characteristic; and, （e） the flesh was tender and flavorful with a hint of Murcott taste.