不同品种黑莓果实发育过程中硬度变化规律的调查与分析

Changes in Fruit Firmness of Different Blackberry Cultivars during Development and Ripening

以生产上表现优异的黑莓品种Kiowa、Arapaho、Boysen、Chester、Hull为材料,在花后3 d至成熟过程中对果实成熟状况及硬度的动态变化进行了考查。结果显示,5个品种黑莓果实发育至成熟的全生育期均不同,但均从花后9 d开始形成小核果,且以Kiowa测得的硬度值较高(7.34 lb/mm2),其余品种差别不大。在果实发育与成熟过程中,Kiowa与Boysen果实均在各自(分别为花后36～39 d和花后21～24 d)果实开始转色成熟后硬度急速下降,且果实完全成熟时硬度值均为0 lb/mm2。Arapaho和Chester的果实硬度变化总趋势一致,各自均在达到最大值后开始下降,之后一段时期保持稳定,在完全成熟时期又急速下降,且5个品种中以Chester果实完全成熟时硬度值最大(2.69 lb/mm2)。Hull品种果实硬度则呈升高-下降-升高-下降的双峰变化趋势。

From the 3rd day after flowering （DAF） to the maturation, the fruit ripening condition and changes in fruit firmness of five blackberry cultivars （Kiowa, Arapaho, Boysen, Chester and Hull） were investigated. The results showed these five cultivars had distinct reproductive stages during fruit development and maturation. However, they all began to form small aggregate fruit on 9 DAF, and Kiowa had the highest （7.34 lb/mm2） firmness value and the other four showed little difference. During fruit development and ripening, fruit firmness of Kiowa and Boysen both showed the trend of rapid decline at their initial maturation stage （36 -39 DAF and 21 -24 DAF, respectively）. At full maturation stage, fruit firmness value of these two cultivars was both 0 lb/mm2. Differently, the dynamic changes in the fruit firmness of Chester and Arapaho were similar in the fruit development and maturation process. Their firm- ness value both reached maximum and then declined and kept stable after that with final rapid decrease. At full maturation stage, Chester had the highest firmness value （2.69 lb/mm2 ） among five blackberry cuhivars. Fruit firmness of Hull showed a whole dynam- ic trend of increase - decrease - increase - decrease. These results provided basis for further revealing fruit ripening and softening mechanism and regulation of blackberry cuhivars with different firmness trait.