影响桑椹成熟期及果实品质的因素分析

Influence Factors of the Maturity and Quality of Mulberry Fruit

以果桑大十为材料,分析了不同技术处理对桑椹成熟期和桑椹品质的影响。结果表明:在桑椹青果期喷施3%～4%蔗糖溶液或葡萄糖溶液会加速桑椹的成熟,增加桑椹单果重,并影响桑椹总糖、总酸和维生素C的含量。喷施GA_3(50～125 mg/L)和ABA(75～125 mg/L)溶液可以加速桑椹的成熟,而喷施IAA(30～50 mg/L)可以显著延迟桑椹的成熟,适当浓度的激素处理也可以影响桑椹总糖、总酸和维生素C的含量。桑枝环割处理也可以加速桑椹的成熟,提高桑椹产量,改善果实品质。

In this study,the effects of different technical treatments on the maturity and quality of mulberry fruit are analyzed with the mulberry cultivar,Da 10,as the material.The results show that the ripening of mulberry fruit is accelerated and the weight of single fruit is increased by spraying 3-4% sucrose or glucose solution onto the fruits in green-ripening stage.In addition,spraying 3-4% sucrose or glucose solution onto the mulberry fruits also affects the content of total sugar,acid and VC and improves the quality of the fruits.Results also show that spraying the GA3 (50-125 mg/L) or ABA (75-125 mg/L) solution accelerates the maturation of mulberry fruit,while spraying the IAA solution (30-50 mg/L) significantly delays the maturation of the fruit.Spraying appropriate concentration of hormone solution also affects the content of total sugar,acid and Vc of mulberry fruits and improves the quality of the fruit.In addition,it is shown that girdling branch also accelerates the maturation and increases the yield of mulberry fruit,and improves its quality as well.