加温促成栽培‘上野’温州蜜柑物候期与品质变化特性研究

Characteristics of phenophase and fruit quality change in heated greenhouse cultivation ‘Ueno wase’ satsuma mandarin

以‘上野’温州蜜柑为试材,研究了加温促成栽培柑橘果实成熟期间着色变化与糖、酸积累特性及加温起始时间对柑橘物候期变化的影响。结果表明,12月13日加温可使柑橘1月开花,6月下旬成熟,比露地栽培成熟期提早4个月以上;加温延迟,物候期相应推迟。加温促成栽培柑橘果实的色差值随果实成熟而上升,但成熟时色差a*和b*值都比露地成熟果实低。促成栽培柑橘果实可溶性固形物和糖分含量随果实成熟而上升,可滴定酸与有机酸含量随果实成熟而下降。促成栽培的柑橘果实以积累果糖为主,其次为葡萄糖,蔗糖含量最低,不到总糖含量的1/3。加温促成栽培柑橘着色不良与糖分构成的改变可能与果实成熟期间所处的高温环境有关。

The phenological phase of early mature satsuma mandarin ＇Ueno wase＇ （Citrus unshiu Marc.） grown in a greenhouse heated from middle December and middle January, respectively, and in an open field were observed. The color development and accumulation of soluble solids, titratable acid, organic acids and sugar during maturation in heated greenhouse were measured. The results showed the fruits in the greenhouse heated from middle December matured in late of June, four months earlier than those in open field cultivation. The delayed heating might result in postponed maturation. The coloring of fruit in heated greenhouse was improved with fruit maturation, however, the color parameters a＊ and b＊ value were much lower than that in open field cultivation. The soluble solids and sugar content of fruit was in- creased with fruit maturation in heated greenhouse, but the organic and titratable acid content was decreased with fruit maturation. The major sugar was fructose and sucrose was the lowest and accounted for less one third in fruit grown in heated greenhouse. The poor color and modification of sugar composition may attribute to the high temperature during maturation of ＇ Ueno wase＇ satsuma mandarin in heated cultivation.