环剥处理对提高早蜜椪柑品质的影响

Effects of Girdling On Improving Quality of Zaomi Ponkan

为提高柑桔果实品质,通过对早蜜椪柑不同时期和不同位置实施环剥试验,测定比较果实大小、着色度和可溶性固形物含量(TSS)。结果表明:不同环剥处理对果实大小影响不显著,能促进着色,提早成熟,提高TSS含量,但不同处理对提高TSS差异显著,同时期不同位置环剥处理,主干环剥效果优于主枝环剥;同位置不同时期环剥处理,以7月实施最佳,二者之间无交互效应;着色度与TSS变化呈正相关。综合考虑,以7月主干环剥对提高椪柑果实品质效果最佳。

In order to improve the quality of citrus fruit,the Zaomi Ponkan of different periods and different position to implement the girdling test,determine the fruit size,coloring degree and soluble solids content(TSS).The results show that different girdling effect on fruit size is not significant,can promote coloring,early maturity,increase the content of TSS,but different treatments were significant to improve the difference of TSS.The different positions of the same period of girdling treatment,trunk girdling is better than the branch girdling;the same position in different periods of girdling in July,the implementation of the best,there is no interaction effect between them;the coloring degree is positively correlated with the change of TSS.Comprehensive consideration,in July to improve the fruit quality of Ponkan trunk girdling effect is the best.