摘要
为研究北京鲜食品种枣果开裂的原因,本文应用石蜡切片技术,对北京地区4个鲜食枣品种(‘京枣31’、‘马牙枣’、‘京枣39’、‘京枣60’)进行解剖结构观察,并结合枣果的开裂性状,探索枣果开裂与解剖结构的关系。结果表明:北京地区不同鲜食品种枣果的解剖结构存在明显差异,其果实开裂性与果皮、果肉的解剖结构关系密切;枣果角质层厚度和表皮细胞大小与裂果率正相关,表皮厚度、亚表皮细胞大小、中果皮细胞大小和果肉细胞空腔大小等与裂果率负相关。‘马牙枣’角质层薄、表皮细胞小,裂果率低,其抗裂能力强,属不易裂果型;‘京枣39’角质层厚、表皮细胞大,裂果率高,抗裂能力差,属易裂果型。
In order to explore the mechanism of the fruit cracking,anatomical structure of the 4 fresh food jujube cultivars such as‘Jinzao31’,‘Mayazao’,‘Jinzao39’,and‘Jinzao 60’grown in Beijing was measured and observed by paraffin slice.The relationship between the anatomical structure and characteristics of fruit cracking was analyzed.The results showed that the anatomical structures were significantly different between the cultivars.The fruit cracking rate was positive correlated with the thickness of the cuticle cells and the size of epidermal cells.The fruit cracking rates were negative correlated with epidermal thickness,size of sub-epidermal cells,mesocarp cells,and cavumcells in pulp cells.‘mayazao’was a more resistant crack cultivar because its jujube fruits has thin cuticle cells,small epidermal cells and low fruit crack rate.While‘Jinzao39’was a crack cultivar with thick cuticle cells,large epidermal cells of jujube fruits.
作者
潘青华
戚元勇
张玉平
PAN Qing-hua;QI Yuan-yong;ZHANG Yu-ping(Beijing Academy of Forestry and Pomology Sciences,Beijing 100093,China)
出处
《山东农业大学学报(自然科学版)》
北大核心
2021年第1期41-45,共5页
Journal of Shandong Agricultural University:Natural Science Edition
基金
北京市农林科学院创新能力建设专项:林果种质收集、评价与创制(KJCX20200114)。
关键词
鲜食枣
解剖结构
开裂性
Fresh food jujube
anatomical structure
cracking