|Table of Contents|

Study on Related Character Factors of Fruit Cracking in Lycium barbarum L.

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2024年12
Page:
95-101
Research Field:
Publishing date:

Info

Title:
Study on Related Character Factors of Fruit Cracking in Lycium barbarum L.
Author(s):
XU Rui123YAN Weixiong123MA Guofei123JIANG Linlin123LI Yang123WEI Jianning124
(1.Key Laboratory of Meteorological Disaster Monitoring and Early Warning and Risk Management of Characteristic Agriculture in Arid Regions,Yinchuan,Ningxia 750002;2.Ningxia Key Lab for Meteorological Disaster Prevention and Reduction,Yinchuan,Ningxia 750002;3.Ningxia Meteorological Science Institute,Yinchuan,Ningxia 750002;4.Yinchuan Meteorological Bureau,Yinchuan,Ningxia 750002)
Keywords:
Lycium barbarum L.cracking fruitfruit character
PACS:
S 567.1+9
DOI:
10.11937/bfyy.20234239
Abstract:
Taking the ripe fruit of ‘Ningqi No.7’ wolfberry as the test material,the differences in appearance character,contents of soluble solids and mineral elements of fruits with different cracking tolerance were studied by immersion treatment,and the main traits affecting cracked fruits were identified through correlation analysis,in order to provide reference for the study of the mechanism of wolfberry fruit cracking and its prevention and control measures.The result showed that the cumulative fruit cracking rate of wolfberry showed a logarithmic function curve by water immersion treatment.The fruit cracking rate increased rapidly within 180 minutes of immersion,reaching 57.67%,and the cumulative fruit cracking rate reached 70.67% after 610 minutes immersion.With the increase of fruit crack tolerance,the transverse diameter of fruit showed a decreasing trend,and the longitudinal diameter and fruit shape index showed irregular changes,fruit surface color L*,a*,b* showed an increasing trend,the dry weight showed a decreasing trend.The soluble solids content of cracked fruit was higher than CK (fruit without cracking after 610 minutes soaking),and the mineral content of K,Ca,Mg and P showed an increasing trend with the extension of immersion treatment time,while the contents of other elements had no obvious regularities.The correlation analysis between fruit character factor and cracking rate at each soaking period showed that the main appearance factors affecting fruit cracking were fruit size,quality and surface color.Based on previous studies,it could be seen that the ripening of wolfberry was related to several physicochemical properties related to the cracked fruit,and it was necessary to further explore the key factors affecting the cracked fruit,in order to provide reference for revealing the mechanism of fruit cracking and improving the effective control ability.

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Last Update: 2024-07-11