HEI Shumei,HAO Zhiqian,LI Ting,et al.The Relationship Between Water Dynamic Changes and Fruit Cracking in the Mature Stage of Jujube Fruit[J].Northern Horticulture,2015,39(22):34-36.[doi:10.11937/bfyy.201522008]
枣果成熟期水分动态变化与裂果发生的相关性研究
- Title:
- The Relationship Between Water Dynamic Changes and Fruit Cracking in the Mature Stage of Jujube Fruit
- Keywords:
- jujube; fruit cracking; water; relationgship
- 文献标志码:
- A
- 摘要:
- 以金丝小枣、梨枣、骏枣和四不像枣为试材，采用人工浸泡诱裂法，测定分析了全青期、泛白期、半红期和全红期4个成熟阶段的裂果率、裂果指数、水势和吸水率等指标。结果表明：随着红枣的成熟发育，裂果敏感性增加，半红期最易裂果，裂果率为四不像枣＞金丝小枣＞骏枣＞梨枣。成熟期的吸水率变化与裂果发生呈正相关，吸水力强的品种易裂果。成熟期水势下降，与裂果发生也有一定的相关性。
- 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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备注/Memo
第一作者简介：黑淑梅(1976-)，女，陕西延长人，博士研究生，讲师，现主要从事植物抗性生理生化等研究工作。E-mail：mumingtao@163.com.基金项目：陕西省教育厅自然科学研究计划资助项目(12JK0834)；陕西省高水平大学建设专项资金资助项目(2012SXTS06)；延安大学科研计划资助项目(YDQ2013-18)。