马家柚粗皮果形成过程的解剖学观察

Anatomically observation on forming process of rough fruits in Citrus grandis

为了解马家柚粗皮果形成的原因,以马家柚光皮果为对照,比较了果实发育期间果皮的显微结构。通过对外果皮的解剖结构观察发现,光皮果的油胞下凹,而粗皮果的油胞略有凸起,并且粗皮果的油胞体积明显大于光皮果,二者在油胞上所表现的这些差异可能是导致粗皮果果皮粗糙的主要原因。通过对中果皮的解剖结构观察发现,在果皮成熟时粗皮果中果皮细胞较光皮果形态上更细长,果皮射线方向细胞直径更大,细胞间隙也更大,这些可能是导致粗皮果果皮增厚、海绵层疏松现象的原因之一。

In order to find out the forming reason of rough fruits in Citrus grandis, using smooth fruits in C grandis as experimental control, microscopic structurs of pericarps were compared between the rough fruits and the smooth fruits during fruit development. By observing the anatomic structures of the exocarps, it was found that oil cells in smooth fruits were concave, but oil cells in rough fruits were raised, and the size of oil cell in rough fruit was significantly larger than that in smooth fruits. These differences of oil cells could be the main reasons leading to formation of rough surface in rough fruit. By observing the anatomic structures of the mesocarps, the results showed the cell in mature mesocarp of rough fruit was slenderer than that of smooth fruit, cell diameter along the ray direction of rough fruit was longer, and the intercellular space was larger. So, these differences in mesocarp could be one of the reasons leading to pericarp thickening and spongy layer loose in rough fruits.