不同疏花留果方式对红梨果实品质的影响

Effect of Thinning Blossom and Remain Fruit on Fruit Quality of Red Pear(95-2)

[目的]研究红梨(92-2)果实生产过程中的最佳疏花留果的方法。[方法]以红梨(95-2)为试材,采用不同果实序位的留果方式以及不同疏花疏果的方法,在开花期、结果期以及果实成熟期开展相关研究。[结果]一花枝上2、3和4号果位的平均单果重、果面果锈面积与对照间均存在0.01水平显著差异,且器官发育完善、授精结实后不易形成生理落果,果型较正;同时,一花枝上同时保留2、3和4号果位的花朵,每朵花序保留2个果,平均单果重、平均果实纵径以及平均果实横径分别超出未疏花蔬果的处理127.34g、25.59mm和35.77mm。[结论]在实际生产过程中,对梨树进行合理的果位留果具有重要意义。

[Objective] The research aimed to find the best way in the production of red pear （92-2）.[Method] Red pear （92-2） was used to study the effects of techniques of fruits sequencing and blossom and fruits thinning in the period of flowering,fruit and fruit maturation.[Result] There was a significant difference of average individual fruit weight and ratio of coloring area between the fruit bits 2,3 and 4 and the control.And they had fully developed organs,strong pollination ability,and less likelihood of physiological fruits dropping after fertilized and fruiting compared with the control.Meanwhile,retain fruit bits 2,3 and 4,with 2 fruits in every fruit bits at the same time in a squid,the average individual fruit weight,average longitudinal diameter and average horizontal diameter compared with the control had significant differences,which was higher than 127.34 g,25.59 mm and 35.77 mm.[Conclusion] It was important to guide reasonable left fruit in different fruit order bit of pear.