枣果肉解剖结构及其裂果性研究

Relations Between Anatomical Structure and Fruit Cracking of Jujube Fruit

以赞皇枣、无名大枣和晋枣3个不同枣品种为试材,通过制作石蜡切片和人工诱裂试验,对枣果肉解剖结构中的果肉厚度、细胞层数、细胞大小等9个方面进行了观察测定,并对枣的质量变化和裂纹数进行了测量统计。结果表明:同种枣的不同部位结构差异极显著;不同品种枣的上部、环腕部的结构也存在显著性差异。在枣果肉中,细胞厚度、细胞大小和空腔大小与裂果指数的相关性极显著,而细胞层数、空腔个数、导管个数和口径大小及维管束个数和大小与裂果指数的相关性不显著。吸水量和处理时间与枣的裂果指数呈正相关关系。

By making paraffin slice and artificially induced crack experiment of three different varieties jujube fruit（Zanhuang jujube,Wuming big jujube,Jin jujube）;9 aspects which including：pulp thickness,cell layers,cell size and so on were observed and measured,the changes of quality and the number of cracking of jujube fruit were measured.The results showed that anatomical structures of the same jujube fruit about different parts had significant diversity：anatomical structures of the different jujube fruit about the upper part and ring bowl had significant diversity.In the pulp cells,the relation which between fruit cracking index and pulp thickness,the size of cell and cavity was significant extremely;but cell layers,the number of cavity and catheter,vascular bundles,the size of catheter caliber and vascular bundles was not significant.The relation which between fruit cracking index and the quantity of water,processing time was positive correlation.