The Relationship Between Water Dynamic Changes and Fruit Cracking in the Mature Stage of Jujube Fruit(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Title:: The Relationship Between Water Dynamic Changes and Fruit Cracking in the Mature Stage of Jujube Fruit

Author(s):: HEI Shumei1; 2; HAO Zhiqian1; LI Ting1; ZHANG Xueyan1; LI Rui1; (1.Shaanxi Key Laboratory of Chinese Jujube/College of Life Sciences，Yan’an University，Yan’an，Shaanxi 716000；2.Shaanxi Engineering and Technological Research Center for Conversation and Utilization of Regional Biological Resources,Yan’an,Shaanxi 716000)

Abstract:: In order to study the relationship between water changes and fruit cracking，the fruit cracking rate,cracking index,water potential and water absorption rate were examined with the artificial cracking induced by immersion,in four mature stages，all-green stage,white stage,half-red stage and full-red stage of four species jujube(Jinsixiaozao,Lizao,Junzao and Sibuxiangzao).The results showed that the sensitivity to fruit cracking was increased with the mature development of jujube fruit.The fruit of half-red stage was most easily cracked,and cracking rate of the four tested jujube fruit ranks as Sibuxiangzao＞Jinsixiaozao＞Junzao＞Lizao.The water absorption rate was positively correlated with fruit cracking,and jujube fruit with strong ability of water absorption was easy to crack.And the decline of water potential in the mature period was certain correlation with fruit cracking.

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Last Update: 2016-01-05