海拔高度对茅莓果实品质的影响

Effects of Altitudes on Fruit Quality of Rubus parvifolius

对梵净山同一山体、同一坡面上800~2 000m不同海拔高度2年生茅莓果实品质进行了分析研究,以期为高海拔地区茅莓栽培选择适宜的生态区提供参考依据。结果表明:可滴定酸含量与海拔高度呈负相关;单果质量、可溶性固形物含量、固酸比、维生素C含量、可溶性蛋白质含量在海拔800~1 800 m区段,随着海拔的升高逐渐增加;而在1 800~2 000m区段,呈下降趋势;在海拔1 600~1 800m区段茅莓的单果质量、可溶性固形物含量、固酸比、维生素C含量、可溶性蛋白质含量与其它海拔区段差异显著(P<0.05),表现出很好的品质特性,是适合茅莓优质高产栽培的海拔地带。

In order to provide a reference for the selection of suitable ecological zones for the cultivation of Rubus parvifolius at high altitudes, the quality of 2-year old Rubus parvifo[ius at different altitudes from 800 m to 2 000 m on the same mountain and on the same slope of Fanjingshan were studied. The results showed that, there was a negative correlation between titratable acid content and altitudes. The single fruit weight, soluble solid content, SS/TA, vitamin C and soluble protein increased gradually from 800 to 1 800 m above sea level （P〈0.05）. There were significant differences in single fruit weight, soluble solid content, SS/TA, vitamin C and soluble protein between 1 600-- 1 800 m above sea level between 1 800--2 000 m （P〈0. 05）） ,Showing good quality characteristics,is suitable for high-quality and high-yield cultivation of Rubus parvifolius elevation.