枇杷果皮热伤害发生影响因子研究

Research on Influence Factors in Heat Injury of Loquat Peel

以国家果树种质福州枇杷圃中枇杷种质资源为试材,采用田间调查与果实活体诱导相结合的方法进行枇杷果皮热伤害影响因子研究。结果表明:不同种质资源对果皮热伤害抗性差异较大;树姿及果实着生方位影响果皮热伤害发生;果实转色期是果皮热伤害发生的敏感时期;晴天9:00～17:00,转色期果实表面温度比气温高1.2～6.1℃,其高峰值时间比气温早;在田间自然光照条件下,‘红波罗’阈值温度是39℃(90min),‘多2号’是39℃(60min),‘红种’是40℃(90min)。

Effecting factors for heat injury in loquat peel were studied at the National Field Genebank of Loquat in Fuzhou.The results showed that the ability of resistance to heat injury was quite different among the germplasms.The tree performance and the of fruiting resulted differently in the heat injury of loquat peel.The turning-color period was the sensitive stage of fruit peel to heat injury.During this stage,the temperature in fruit surface was 1.2-6.1℃ higher than air temperature on sunny day 9：00-17：00,and the time of it reaching to peak value was earlier in fruit surface than in air temperature.Under the natural lighting,the threshold temperature of ＇Hongboluo＇ heat injury was 39℃ for 90 min,＇Duo 2＇ was 39℃ for 60 min and ＇Hongzhong＇ was 40℃ for 90 min.The results provided the information for preventing heat injury of loquat peel.