不同外源物质对砀山酥梨果实中石细胞含量的影响

Effects of Different Exogenous Substances on the Content of Stone Cells in Dangshan Pear Fruit

石细胞是影响梨果实口感的一类物质。为降低砀山酥梨果实中石细胞的含量,改善果实品质,开展了田间小区试验。试验以叶面喷施清水为对照,设置了在膨果前期叶面喷施3 g/L氨基酸螯合钙、3 g/L硼砂、0.05 g/L水杨酸以及铺设反光膜(增强光照)等处理,考察了对砀山酥梨核果比、单果质量、含糖量、硬度、石细胞含量等指标的影响。结果表明:与对照处理相比,其他4个处理均可降低核果比并提高单果质量,单果质量和含糖量分别提高3.95%~6.74%和-1.88%~5.98%,石细胞含量分别下降0.48%~8.21%;除喷施氨基酸螯合钙处理外,其他3个处理均能在一定程度上降低果实硬度。在膨果前期喷施3 g/L硼砂的效果较好,可食用部分增大,糖度高、硬度低,符合消费者对口感的需求。

Stone cells are a type of substance that affects the taste of pear fruit.In order to reduce the content of stone cells in Dangshan pear fruits and improve fruit quality,a field plot experiment is conducted.The experiment used foliar spraying of clear water as control,and set up treatments such as foliar spraying of 3 g/L amino acid chelated calcium,3 g/L borax,0.05 g/L salicylic acid,and laying reflective film(to enhance light) during the early stage of fruit expansion.The effects of these treatments on the stone fruit ratio,single fruit weight,sugar content,hardness,and stone cell content of Dangshan pear are investigated.The results show that compared with the control treatment,the other four treatments all reduced the stone fruit ratio and improved the single fruit weight.The single fruit weight and sugar content increased by 3.95% to 6.74% and-1.88% to 5.98%,respectively,while the stone cell content decreased by 0.48% to 8.21%.Except for the treatment of spraying amino acid chelated calcium,all other three treatments can reduce fruit hardness to a certain extent.Spraying 3 g/L borax in the early stage of Dangshan pear fruit expansion has a good effect,with an increase in edible parts,high sugar content,and low hardness,which meets the taste needs of consumers.