有色膜套袋对厚皮甜瓜果实品质及果面光能利用的影响

Effects of color film bagging on fruit quality and fruit surface energy utilization of muskmelon

采用蓝（BF）、绿（GF）、黄（YF）、红（RF）4种聚乙烯有色膜果袋在甜瓜坐果期套袋后，甜瓜果实的外观品质提高，果实表面的斑点数明显减少91％～93％。有色膜套袋对果实的膨大速度和采收期的单果重存在显著影响，其中。BF套袋果实成熟时单果重最大，RF、YF和不套袋CK次之，GF最小，对果实的果肉厚度和果形指数无显著影响。有色膜套袋显著影响了果实的营养品质，其中BF套袋的果实Vc和可溶性糖含量最高，分别比CK提高61．5％和7．5％；RF套袋的果实可溶性蛋白含量最高，比CK提高51．6％；而对果实的可溶性固形物含量无显著影响。4种有色膜套袋后21d，果实表面叶绿素aYF〉BF〉RF〉GF，叶绿素bYF〉RF〉GF〉BF。无论套袋与否，随着果实生长，甜瓜果实表面光合色素光吸收均逐渐降低，而光系统Ⅱ实际量子产量Y（Ⅱ）均逐渐增大，且在果实成熟时光吸收和y（Ⅱ）骤然降为0，同时可见，4种有色膜套袋后果面光能利用U显著低于CK，可是BF和GF套袋后U显著高于YF和RF的U。

In muskmelon fruiting period, after fruit bagging with four kinds of color films, blue （BF）, green （GF）, yellow （YF） and red （RF）,bagging improved muskmelon fruit appearance obviously, the number of spots on the surface of the fruit decreased by 91%--93%. Bagging with color films played a significant role in fruit expansion speed and fruit weight of harvest time, when the fruits are ripe, the fruit weight in the BF bagging group was found the largest, followed by the RF, YF and not bagging（CK） groups, and the GF was the smallest, but it showed no obvious effect on pulp thickness and fruit shape index. Bagging with color films also significantly affected the nutritional index, including BF bagging had the highest content of Vc and soluble sugar in fruits, 61.5% and 7.5% higher than that of CK respectively; the content of soluble protein of RF was the highest, with 51.6% higher than that of CK; bagging with color films had no significant effect on soluble solids content. 21 days after bagging, the effects of bagging with color films on content of chlorophyll a in fruit surface was ranked as YF〉BF〉RF〉GF, chlorophyll b content was YF〉RF〉GF〉BF. Whether bagging or not, as the fruits growthing, the light absorption of fruit surface was gradually reduced, the actual light quantum yield of PS Ⅱ was gradually increased, and the light absorption and Y （Ⅱ） suddenly dropped to 0 at ripe time. At the same time, the fruit surface energy utilization after bagging with four color firms was significantly lower than that of CK, the fruit surface energy utiliza- tion of BF and GF was significantly higher than that of YF and RF.