火龙果果实发育期间营养元素含量的变化

Changes of Nutrition Element Content in the Fruit of Pitaya Fruit During Development

以红肉火龙果新品种‘紫红龙’为试验材料,研究果实发育期间鳞片、果皮、果肉中N(氮)、P(磷)、K(钾)、Ca(钙)、Mg(镁)、Fe(铁)、Zn(锌)、Mn(锰)、Cu(铜)、B(硼)营养元素含量的变化。结果表明:火龙果花后3 d鳞片和果肉K含量维持较高水平,之后呈下降趋势,果皮K含量在果实成熟时最高。在整个果实发育期间,K含量比其他营养元素的含量高。火龙果花后3 d果肉的Ca含量最高,在果实发育中,呈明显的下降趋势。从10种营养元素在鳞片、果皮和果肉生长发育中的变化规律来看,在幼果期,果实中多种元素的含量均处于最高水平,此后,随着幼果的快速增大,矿质元素含量逐渐下降。直至果实成熟期,各种矿质元素含量趋于稳定。

The change of mineral element contents of N, P, K, Ca, Mg, Fe, Zn, Mn, Cu, B in the fruits of Zihonglong, a new pitaya variety with red flesh was studied during fruit development. The results revealed the potassium content in pitaya fruit squama and flesh was at a fairly high level 3 days after flowering, and then intended to drop. The potassium content in fruit pericarp was the highest during fruit mature stage. Throughout the fruit development period, the potassium content was higher than other nutrient elements content during the whole fruit development. The calcium content was the highest in pitaya flesh 3 days after flowering and decreased obviously with fruit development. From the change law of the 10 nutrients in the squama, pericarp and flesh, many of the nutrient element contents of yang fruits were in the highest level. Until fruit maturation period, all kinds of mineral nutritions content tended to be stable.