‘玉露香’梨果实发育过程中糖、酸积累特性研究

【目的】了解‘玉露香’梨果实发育中糖、酸含量变化。【方法】采用高效液相色谱法,对其糖、酸组分含量进行测定。【结果】在‘玉露香’梨果实生长发育过程中,总糖含量呈“慢—快—慢—快”的上升趋势;总酸含量呈先上升后下降的趋势;幼果期果实中的糖以山梨醇为主,酸以苹果酸为主;成熟果实中的糖以果糖为主,酸仍以苹果酸为主,成熟时果糖含量占总糖含量的43.07%,柠檬酸和苹果酸含量占总酸含量的71.9%。蔗糖含量从坐果到花后60 d内一直保持较低水平,从花后60 d开始迅速上升,直到成熟期其含量上升了3.81倍。山梨醇含量从坐果到花后75 d,含量逐渐上升并达到最大值,之后开始下降。【结论】‘玉露香’梨为高果糖型果实;按照苹果酸型、柠檬酸型和酒石酸型三大果实类型分类,属苹果酸型。

Correlation Analysis between Cracking and Mineral Element Content of Apricot Fruit

This study aimed to clarify the effectsof mineral nutrient contents on fruit cracking so as to provide certain reference for further study on fruit cracking in apricot and basis for reasonable fertilization in the production. The 39-year-old apricot trees, with plant and row spacing of 3.0 m×4.0 m, were selected as the test materials, and the effects of contents of 7 kinds of mineral elements on the fruit cracking in apricot were analyzed. The results of variance analysis showed the intensity of correlation between mineral element content and apricot fruit cracking ranked as Ca＇s 〉 Zn＇s 〉 Mn＇s 〉 Fe＇s 〉 K＇s 〉 Mg＇s 〉 Cu＇s, The content of Ca was negatively correlated with cracking index, and the correlation ,coefficient was larger; the correlations between the contents of Zn and Mn and cracking index were weaker; and the correlations between the contents of Fe, K, Mg and Cu and cracking index were extremely weak. In conclusion, Ca deficiency is the main factor affecting fruit cracking in apricot.