Control Techniques of Chinese Chestnut Yellow Crinkle

This paper initially delineates the symptoms,characteristics,and hazards associated with Chinese chestnut yellow crinkle,as well as the transmission and infection pathways of the disease.Additionally,it proposes the prevention and control strategies of the disease,including rigorous investigation and monitoring of the disease,enhanced monitoring of seedlings and scions,and integrated disease management techniques to promote the tree s health and vitality.These strategies serve to inform the prevention and control of Chinese chestnut yellow crinkle in production.

Study on the Photosynthetic Characteristics of Six Varieties(Strains)in Chinese Chestnut

[Objectives]This study was conducted to investigate the differences of photosynthetic physiological characteristics of different varieties(strains),which will provide a theoretical basis for high photosynthesis efficiency breeding and application in Chinese chestnut.[Methods]Six Chinese chestnut varieties of Castanea mollissima‘Yanbao’,C.mollissima‘Yanqiu’,C.mollissima‘Yanchang’,C.mollissima‘Yanjia’,C.mollissima‘Qianxi 37’,and C.mollissima‘Hybrid 22’were used as the materials.Using the portable photosynthesis system Li-6400,we measured the photosynthetic characteristics and diurnal variation of leaf samples of six different chestnut varieties or strains.We fitted the light response curves and photosynthetic parameters using the leaf floating model.Additionally,we determined the chlorophyll content in the leaves using a UV-visible spectrophotometer.[Results]Among the six chestnut varieties or strains,‘Yanqiu’exhibited a significantly higher photosynthetic light saturation point(P LSP)compared to other five varieties,and‘Hybrid 22’ranked second,indicating that these two varieties had the strongest adaptation to high light intensity.The photosynthetic light compensation point(P LCP)of‘Yanchang’was significantly higher than other five varieties,and"Qianxi 37"ranked second,indicating that these two varieties had the strongest adaptation to low light intensity.Additionally,they exhibited higher chlorophyll content and maintained good photosynthetic characteristics even in shaded environments with weak light stress.Varieties‘Yanbao’and‘Yanjia’showed higher P LSP and lower P LCP,indicating that these two varieties have a wider range of adaptation to light intensity.They were capable of efficiently utilizing light across a broader spectrum of intensities.‘Yanqiu’had the highest maximum net photosynthetic rate(P n,max)and the lowest dark respiration rate(R d),along with the highest chlorophyll content.It indicated that‘Yanqiu’has strong photosynthetic capacity and organic matter accumulation ability.It also had the highest P LSP,enabling it to fully utilize the high light environment of the Yanshan Mountains and possessed high light efficiency characteristics.The P n,max of‘Yanqiu’was significantly higher than other varieties.‘Hybrid 22’and‘Yanbao’also exhibited significantly higher P n,max compared with‘Yanjia’and‘Qianxi 37’.‘Yanchang’had the lowest P n,max.The order of P n,max among the six chestnut varieties or strains was as follows:‘Yanqiu’>‘Hybrid 22’>‘Yanbao’>‘Yanjia’>‘Qianxi 37’>‘Yanchang’.[Conclusions]

Effects of Chinese chestnut powder on starch digestion,texture properties,and staling characteristics of bread

Chestnut is a high nutritional value food that has been widely used as a tonic in traditional Chinese medicine.As an emerging functional food ingredient,Chinese chestnuts are rich in a range of bioactive nutrients such as starch,dietary fiber,fat,protein,trace metal element and vitamins A,B,C,D and other nutrients.In our study,Chinese chestnut powder(CCP)were added into bread formulation at 2%-6%levels(based on flour weight)to produce fresh bread with enhanced anti-staling characteristics and starch digestion inhibitory ability.The texture properties,retrogradation enthalpy,water distribution,and estimated glycemic index(eGI)of wheat bread containing CCP as a functional additive were also investigated.The results showed that incorporation of CCP apparently affected bread texture,resulting in increased hardness,as well as decreased the specific volume of wheat bread.These influences were generally proportional to the amount of CCP used.It was found that adding too much CCP resulted in a dark red color,showing increased significantly higher total color difference(ΔE)and L values.Conversely,addition of CCP significantly reduced starch digestion rate and digestion extent in bread,and the reduction degree was positively related to the amount of CCP applied.The greatest reduction in eGI value from 79.40(control)to 75.02(6%CPP bread)was observed.Meanwhile,the content of resistant starch of 6%CPP bread was about 1.36 times higher than that of control bread.CCP also reduced crumb water loss and drove the water shift from the bound to the mobile state after stored for 7 days.The retrogradation enthalpy analyses further confirmed that CCP inhibited starch retrogradation and recrystallization.These results suggested that Chinese chestnut powder could be incorporated into fresh bread to provide health functions,such as lowering potential glycaemic response and improving anti-staling characteristics of bread.

Effects of Different Sample Parts and Sterilization Methods on Contamination and Survival Rates of Shoots with Buds in Chinese Chestnut

In this study,we investigated the preferable explant types and sterilization method for tissue culture in Chinese chestnut,in order to provide a technical support for the asexual reproduction of Chinese chestnut.The base,middle and apex parts of annual shoots with buds in Chinese chestnut were sampled and cut to 2-3 cm stem segments each with one bud,then sterilized orderly with different duration in 2%NaClO plus 0.1%HgCl_(2)solutions.The results indicated that the duration of 2%NaClO for 20 min+0.1%HgCl_(2)for 15 min exerted an effective disinfection property on the middle parts of annual shoots with buds,and achieved a contamination rate under 5%and a survival rate over 90%.

Flowering Habits and Seed Setting Traits under Artificial Pollination in Chinese Water Chestnut(Eleocharis dulcis)

[Objective] This study was conducted to investigate the crossbreeding method for Chinese water chestnut. [Method] The growth of Chinese water chestnut stalk and inflorescence was observed. Chinese water chestnut flowering law and stamen and pistil growth were investigated in an artificial pollination experiment. [Result] Stamens and pistils reached their full bloom stages when the flower stalk lengths were approximate 37.0 and 46.9 cm, respectively, with a height difference of 9.84 cm and time difference of 28.5 h; and 9：00-11：00 a.m. was the optimal period for artificial pollination. Seven hours after artificial pollination, pistils wilted rapidly. The seed setting rates under artificial pollination and a natural condition was 43% and 15.5%, respectively. [Conclusion} The time difference between the full bloom stages of stamens and pistils is crucial to the success of artificial pollination of Chinese water chestnut. The seed setting rate under artificial pollination is much higher than that under a natural condition.

The MADS-box transcription factor CmAGL11 modulates somatic embryogenesis in Chinese chestnut(Castanea mollissima Blume)

Somatic embryogenesis(SE)is an effective approach of in vitro regeneration that depends on plant cell totipotency.However,largely unknown of molecular mechanisms of SE in woody plants such as Chinese chestnut(Castanea mollissima Blume),limits the development of the woody plant industry.Here,we report the MADS-box transcription factor Cm AGL11 in Chinese chestnut.Cm AGL11 transcripts specifically accumulated in the globular embryo.Overexpression of Cm AGL11 in chestnut callus enhanced its SE capacity,and the development of somatic embryos occurred significantly faster than in the control.RNA-seq results showed that Cm AGL11 affects the expression of several genes related to the gibberellin,auxin,and ethylene pathways.Moreover,the analysis of DNA methylation status indicated that the promoter methylation plays a role in regulation of Cm AGL11 expression during SE.Our results demonstrated that Cm AGL11 plays an important role in the SE process in Chinese chestnut,possibly by regulating gibberellin,auxin,and ethylene pathways.It will help establish an efficient platform to accelerate genetic improvement and germplasm innovation in Chinese chestnut.

Morphogenesis of Chinese Water Chestnut Pistil and Pollen Tube during Germination

With the forms of pistil stigma of " Guiti 2" Chinese water chestnut cultivar during the pollination as the object of observation,we reveal the pollination process of Chinese water chestnut from the microscopic point of view,to provide reference for Chinese water chestnut crossbreeding. The results show that the Chinese water chestnut pistil has 2- 4 stigmas which present white filament and vascular bundle forms,and the vessels on epidermis are thick with long translucent branched hairs; after pollination,pollen grains are tightly bound on branched hairs,and after identification,the pollen tube can penetrate branched hairs,continue to grow,and transfer the genetic material in pollen to vascular bundle.

Comparison and Analysis of the Major Ingredients of Different Chinese Chestnut Varieties

[Objectives]This study was conducted to investigate the differences of main nutrient components in 29 different varieties of Chinese chestnut.[Methods]The protein contents,starch contents,Vc contents,soluble sugar contents and inorganic element contents in the 29 different varieties of Chinese chestnut in the north were detected and compared.[Results]The main nutrient components in the 29 varieties of Chinese chestnut were as follows:amylose content 47.16%-63.27%,protein content 3.23%-7.58%,soluble sugar content 7.23%-16.17%,Vc content 2.42-9.42 mg/100 g,Fe content 7.20-17.28 mg/kg,K content 3611-8940 mg/kg,Zn content 4.43-9.24 mg/kg,Ca content 120-304 mg/kg,and P content 752-1658 mg/kg.In general,four varieties,"Dabanhong","Yanbao","Duanzhi"and"Jinhua",have higher nutritional components.[Conclusions]This study provides a theoretical basis for the processing,utilization,storage,purchase,breeding and scientific management of Chinese chestnut in the future.

板栗PAT基因家族成员鉴定及不同胁迫响应分析

【目的】鉴定和分析板栗PAT基因家族及其对不同胁迫的响应,探究板栗PAT基因家族的抗逆功能。【方法】在板栗全基因组水平上进行搜索和鉴定板栗PAT基因家族成员,利用生物信息学方法研究其系统发育进化树、基因结构和motif、蛋白理化性质、染色体定位、共线性和启动子顺式元件等。以燕山红栗为试验材料,分析盐胁迫、抗病胁迫和干旱胁迫处理对板栗PAT基因家族表达模式的影响。【结果】在板栗基因组中共鉴定出包含DHHC结构域的21个PAT基因家族成员,他们与24个AtPAT基因家族成员共聚集为6个亚组;大多数CmPAT家族成员为具有亲水性的碱性稳定蛋白;21个PAT基因家族成员不均匀地分布在板栗的9条染色体上;在CmPAT基因启动子区域鉴定到多种非生物胁迫及激素响应元件;表达模式分析表明,多个CmPAT基因不同程度地参与抗病、干旱、盐胁迫响应。【结论】共鉴定了21个板栗PAT基因家族成员,同时筛选到CmPAT24、CmPAT7、CmPAT14可能共同参与了盐胁迫和干旱胁迫的调控,CmPAT7可能共同参与盐胁迫、干旱胁迫、抗病胁迫的调控。

喷施槲皮素对板栗生长及坚果品质的影响

为了探明喷施槲皮素对板栗生长及坚果品质的影响,为槲皮素在板栗生产中的应用提供科学依据。以6年生燕山早丰板栗嫁接树为试材,以不同浓度(0、150、300、600、1 200μmol/L)槲皮素进行叶面喷施,单株喷施500 mL,探讨对板栗叶片抗性指标、结果枝生长、产量及品质的影响。结果表明:喷施1 200μmol/L槲皮素可显著提高板栗叶片APX活性、CAT活性、可溶性糖含量、蛋白质含量,分别较对照提高了141.2%、75.3%、40.0%、93.6%;喷施槲皮素可降低板栗空苞率,但对板栗枝条生长和产量影响不显著;喷施槲皮素主要提高了坚果可溶性糖含量与淀粉含量,喷施1 200μmol/L槲皮素可溶性糖含量最高,较对照提升30.2%,喷施600μmol/L槲皮素淀粉含量最高,较对照提升20.7%。通过主成分分析及隶属函数综合评价得出,喷施1 200μmol/L槲皮素为最优处理。

转录因子CmHAT1调控板栗体细胞胚胎发育的功能研究

【目的】体细胞胚胎发生是板栗有效的离体再生方法。然而,目前板栗体细胞胚胎由于发育慢、再生效率低等问题,制约了板栗体细胞胚胎的再生进程,难以在后续基因功能验证和新种质创制过程中发挥作用。本文旨在通过研究HDZIPⅡ基因家族成员CmHAT1在板栗体细胞胚胎发育过程中的作用,进一步加速板栗体细胞胚胎的发育进程。【方法】利用生物信息学的方法鉴定了板栗HD-ZIPⅡ基因家族成员,并分析了该家族成员在板栗体细胞胚胎不同发育时期的表达情况,筛选调控体细胞胚胎发育的关键候选基因CmHAT。进一步通过烟草亚细胞定位实验、荧光定量和遗传转化方法,研究关键基因CmHAT的亚细胞定位和基因功能。【结果】(1)板栗HD-ZIPⅡ基因家族有7个成员,大部分CmHD-ZIPⅡ成员在板栗体细胞胚胎发育时期均有表达,其中CmHAT1在愈伤组织时期表达较低,在球形胚时期表达上调,心形胚时期表达最高,而在子叶形胚时期表达下调,因此筛选出CmHAT1作为调控体细胞胚胎发育的关键候选基因。(2)CmHAT1定位在细胞核;与转化空载体相比,过表达CmHAT1使体细胞胚胎数量显著减少,体细胞胚胎体积显著增大,而沉默CmHAT1后体细胞胚胎的表型没有显著性差异。【结论】在同等质量的愈伤诱导体细胞胚胎的情况下,过表达CmHAT1后可以调控板栗体细胞胚胎的数量和体积,影响体细胞胚胎的发育。本研究为进一步优化板栗再生体系和遗传转化体系奠定了基础,为利用体细胞胚胎系统创制板栗新种质提供了科学依据。

板栗外生菌根诱导基因CmNRT3的表达及功能研究

【目的】外生菌根是板栗获取土壤氮素的重要途径,但目前外生菌根对提高板栗氮素吸收和利用的分子机制尚不明确。探明板栗外生菌根诱导上调的硝酸盐转运蛋白基因CmNRT3的序列特征、表达模式及相关功能,将为外生菌根促氮吸收提供理论依据。【方法】通过转录组数据分析、荧光定量PCR、瞬时转化体系及酵母互补等方法研究CmNRT3基因的表达特征和生理功能。【结果】CmNRT3基因在板栗外生菌根中显著上调表达。在未接种板栗及苜蓿转基因根系的表皮细胞中检测到CmNRT3启动子驱动的GUS信号,而在苜蓿的丛枝菌根中,GUS信号主要存在于含有丛枝的皮层细胞中。亚细胞定位结果显示CmNRT3定位于细胞膜及苜蓿含有丛枝的细胞膜上。酵母互补试验表明,CmNRT3转运蛋白不能互补硝酸盐转运缺陷型酵母的功能。【结论】CmNRT3受外生菌根诱导表达,定位于细胞膜上。CmNRT3启动子驱动的GUS信号在含丛枝的苜蓿根系皮层细胞中强烈表达,但不具备硝酸盐吸收或转运功能。该研究为进一步揭示板栗外生菌根促氮吸收提供了理论基础。

乳酸菌和纤维素酶对马蹄渣和玉米蛋白粉混合青贮饲料品质及体外瘤胃发酵特性的影响

本试验旨在评价不同添加剂对马蹄渣和玉米蛋白粉混合青贮饲料发酵品质、化学成分、微生物数量和体外瘤胃发酵特性的影响。将马蹄渣和玉米蛋白粉按照76∶24的比例混合均匀作为青贮原料,在青贮时分别进行如下处理:1)不添加乳酸菌和纤维素酶(CON组);2)添加1×108CFU/g乳酸菌(LAB组);3)添加50 U/g纤维素酶(CE_(50)组);4)添加100 U/g纤维素酶(CE100组);5)添加1×108CFU/g乳酸菌+50 U/g纤维素酶(LAB+CE50组);6)添加1×108CFU/g乳酸菌+100 U/g纤维素酶(LAB+CE_(100)组)。每组设3个重复,每个重复设2个平行。混合青贮60 d后打开青贮袋取样进行分析。结果显示:在化学成分方面,与CON组相比,青贮时组合添加乳酸菌和纤维素酶可以显著降低混合青贮饲料的中性洗涤纤维(NDF)、酸性洗涤纤维(ADF)、酸性洗涤木质素(ADL)、纤维素、半纤维素含量(P<0.05),同时显著提高粗蛋白质(CP)含量(P<0.05),其中以LAB+CE100组最高。发酵品质方面,LAB、LAB+CE50以及LAB+CE100组混合青贮饲料的pH及氨态氮(NH3-N)含量与CON组相比显著降低(P<0.05),同时乳酸和乙酸含量与CON组相比显著升高(P<0.05),且以LAB+CE100组最高;单独添加乳酸菌或组合添加乳酸菌与纤维素酶均可显著提高混合青贮饲料中乳酸菌的数量(P<0.05),并降低不良细菌数量或抑制不良细菌的增殖。在体外产气方面,随着发酵时间的延长,各组的产气量不断升高,其中LAB+CE100组的产气速率、48 h产气量最高。在体外瘤胃发酵参数方面,各组发酵液pH均在6.56~6.84,且与发酵时间呈负相关趋势;各添加剂组发酵液中总挥发性脂肪酸、乙酸、丙酸、丁酸含量与CON组相比均显著增加(P<0.05);添加乳酸菌的各添加剂组发酵液中乙酸/丙酸比值与CON组相比显著降低(P<0.05)。由此可见,组合添加乳酸菌和纤维素酶可改善马蹄渣和玉米蛋白粉混合青贮饲料的品质和体外瘤胃发酵特性,其中以添加1×108CFU/g乳酸菌+100 U/g纤维素酶的效果最好。

速溶型马蹄脆脆粉配方优化及性能分析

为开发一款新式马蹄速溶型产品,以结团率、凝沉率、感官评分、质构特性、糊化特性以及流变特性作为评价标准,进行单因素试验和响应面优化试验,研制出马蹄脆脆粉的最佳配方为马蹄淀粉33.27%、30~40目马蹄全粉37.33%、白砂糖12.53%、麦芽糊精10.15%、β-环状糊精6.71%。验证试验结果表明,产品的结团率1.37%、凝沉率1.30%、感官评分96.49、糊化温度50.8℃,随着剪切力的上升整体呈剪切变稀、黏度下降的趋势。此配方制备的马蹄脆脆粉口感细腻、不易结团下沉、溶液悬浮稳定性能良好、马蹄风味浓厚,脆口感强烈、营养丰富,且糊化性能和流变性能优良,是一款十分具有市场前景的速溶产品。

喷雾干燥法制备五味子板栗固体饮料及其体外抗氧化活性研究

以五味子和板栗为主要原料,甜菊糖苷、柠檬酸、单甘酯为辅料,对五味子板栗固体饮料的配方和喷雾干燥工艺进行优化。以感官评分为评价指标,采用单因素试验和正交试验优化五味子板栗固体饮料的最优配方;以集粉率为评价指标,采用单因素试验和响应面分析法确定最优喷雾干燥工艺;并通过直接干燥法确定其水分含量,以及对饮料进行抗氧化活性研究。结果表明:五味子汁与板栗汁体积比4∶1,甜菊糖苷添加量8%,柠檬酸添加量0.5%,单甘酯添加量0.2%,此条件下感官评分最高,为94分;进风温度173℃,进料速度25.5 r/min,助干剂麦芽糊精添加量11.3%,在此条件下喷雾干燥的效果最好,集粉率为26.3%;在上述工艺配方条件下制备的板栗固体饮料的水分含量为5.5%,符合国家标准;抗氧化活性试验结果显示,5 mg/mL五味子板栗固体饮料对1,1-二苯基-2-三硝基苯肼(1,1-Diphenyl-2-picrylhydrazyl,DPPH)自由基、超氧阴离子自由基、羟基自由基的清除率分别是79.12%、82.26%、71.47%,有良好的抗氧化性。本研究为五味子板栗固体饮料的生产和研究提供了理论基础。

米糠提取物处理对鲜切荸荠黄化的影响

【目的】经削皮和切分的鲜切荸荠在贮藏过程中极易黄化,严重影响产品的外观品质。旨在寻找一种有效的鲜切荸荠黄化抑制手段,延缓贮藏过程中的品质劣变。【方法】采用米糠提取物浸泡处理鲜切荸荠,通过测定鲜切荸荠在贮藏过程中的色度、总黄酮含量、酶活性和黄酮代谢相关结构基因和转录因子的表达变化,研究米糠提取物对黄化的抑制效果及其机理。【结果】米糠提取物处理可有效抑制鲜切荸荠贮藏过程中L*值的下降、贮藏6 d时L*值仍>70,显著延缓鲜切荸荠b*值的上升、贮藏6 d时b*值为20.62且显著低于对照组。米糠提取物处理显著抑制鲜切荸荠组织中总黄酮含量的上升,而对照组鲜切荸荠贮藏至6 d时黄酮含量上升至0.377 mg/g、是0 d的2.96倍。对照组鲜切荸荠PPO活性呈先下降后上升趋势,米糠提取物处理组PPO活性在贮藏2~6 d均显著低于对照组;对照组PAL活性在贮藏过程中快速上升,贮藏6 d时达71.03 U/g、是0 d的3倍,而米糠提取物处理则可显著延缓PAL活性上升。荧光定量PCR分析结果表明,米糠提取物处理可显著下调鲜切荸荠黄酮合成相关4个结构基因(CwPAL、CwC4H、CwCHI和CwCHS)的表达;参与黄酮代谢调控的CwMYB12和CwMYC2转录因子的表达也受米糠提取物处理的显著抑制。【结论】米糠提取物可有效延缓鲜切荸荠贮藏过程中的黄化现象,对黄酮类物质的积累和黄酮代谢均有显著的抑制作用;为进一步阐明荸荠黄化的分子机理提供基础,并为鲜切荸荠的保鲜和护色处理提供参考。

板栗醋发酵工艺优化及挥发性成分分析

为提高板栗资源利用率,开发板栗深加工产品,以板栗为原料,通过酒精和醋酸发酵,研究开发一款新型板栗醋。以感官评价和酸度的综合评分为评价指标,采用单因素和正交试验对板栗醋进行工艺优化。结果表明,酒精发酵优化后工艺条件为酒精发酵温度22℃、酵母菌添加量0.04%、初始糖度17°Brix、酒精发酵时间5 d;醋酸发酵优化后工艺条件为醋酸发酵温度31℃、果醋菌添加量0.04%、装液量40%、转速170 r/min、醋酸发酵时间8 d,优化后板栗醋总酸20.18 g/L,具有黄色透明质感、板栗果香,味道醇厚。采用顶空固相微萃取(headspace solid phase microextraction,HS-SPME)结合气质联用(gas chromatography-mass spectrometry,GC-MS)测定板栗醋3个发酵阶段的挥发性成分并探究其变化,结果表明,板栗醋3个发酵阶段挥发性成分的含量及种类有明显差异,在板栗浆、酒精发酵和醋酸发酵阶段时,挥发性成分含量最高的分别为乙酸(15.36%)、乙醇(30.26%)和乙酸(41.13%)。

不同透光率下栗药复合经营模式效益评价

为提高板栗林地的产出率和经济效益,增加山区林农收入,该研究基于适林适地适药原则,选取华东地区近年来重点发展的特色中药材,在不同透光率板栗林下构建板栗-覆盆子、板栗-铁皮石斛、板栗-三叶青和板栗-白芨4种栗药模式,统计分析各栗药模式的投入成本与经济效益,最终筛选出三年期板栗-三叶青(透光率0.3~0.5)、五年期板栗-覆盆子(透光率>0.5)、五年期板栗-铁皮石斛(透光率<0.3)3种高效栗药复合栽培模式,为浙江及周边省份板栗林下经济模式提供理论依据和实践参考。

响应面法优化松针板栗黑米酒的发酵工艺

为提高松针和板栗的资源利用率并开发一种高多糖含量的新型黑米酒,以松针、板栗为辅料,优质黑米为主要原料,在黑米酒制备工艺的基础上,按非糖固形物含量、酒精含量、氨基酸态氮含量、感官评价4指标权重均衡化综合评价,通过离差标准化得出综合加权分作为评价指标,研究松针汁添加量、板栗添加量、复合酒曲添加量、混合酵母接种量、发酵温度、发酵时间6个单因素对松针板栗黑米酒发酵工艺的影响。采用响应面分析法,以单因素试验为基础对松针板栗黑米酒发酵工艺进行优化。结果表明,最佳发酵条件为:松针汁添加量2.2%(质量分数,下同),板栗添加量27.3%,复合酒曲添加量1.2%,混合酵母接种量0.1%,发酵温度28℃,发酵时间7 d,在此条件下制得的松针板栗黑米酒酒精含量为15.8%,是一款酒体呈玫瑰红色,色泽鲜亮,口感甜而醇厚,具有板栗果香、松针特殊香气以及黑米香气的新型低度黑米酒。

结果母枝留量对莲花栗发枝成花、叶片营养及产量品质的影响

以10年生莲花栗为材料,研究了修剪方式对板栗叶片营养、产量等的影响。结果表明,不同结果母枝留量修剪提升了莲花栗的结果枝数量、雌花数量及栗实品质等。其中,留1个结果母枝修剪处理板栗结果枝数量、雌花数量、栗实可溶性糖含量均明显增加,与对照相比分别增加了85.4%、98.0%、19.2%,板栗花期叶片中大量元素氮、磷和还原糖等含量均明显增加。