山茱萸果实的形成及其温度效应研究

Study on Fruit Formation and Temperature Effect of Cornus Officinalis

目的:观察山茱萸果实的形成,研究温度对山茱萸开花结实习性的影响,为指导山茱萸的GAP基地建设提供参考。方法:对山茱萸的物候期进行定株观察,确定山茱萸的不同生长时期。结果:首次划分了山茱萸7个生长时期:蕾期、小花开放期、座果保果期、果实迅速生长期、果实缓慢生长期、果实内部充实期和果实成熟期。结论:山茱萸的开花和结实习性与温度相关性强,生产中应根据温度的变化,采取调控措施,确保山茱萸优质、丰产。

Objective： Observe the fruit formation of Cornus officinalis and study temperature effect on it＇s blooming and fruiting habits, in order to provide reference for guiding the development of Cornus officinalis＇s GAP base construction. Methods： Observe the phenology of Cornus officinalis through focusing on fixed plants, and define the different growth periods of it. Results： 7 growth periods of Cornus officinalis are devided as follows for the first time： Bud stage, Floret opening stage, Fruit setting and protecting stage, Rapid fruit growth stage, Slow fruit growth stage, Internal fruit filling stage and Fruit maturing stage. Conclusion ： Because of the strong relevance between blooming and fruiting habits of Cornus officinalis and temperature , We should take measures to regulate and control it during production according to the temperature changes to ensure high quality and good harvest of Comus officinalis .