XU Rui,YAN Weixiong,MA Guofei,et al.Study on Related Character Factors of Fruit Cracking in Lycium barbarum L.[J].Northern Horticulture,2024,(12):95-101.[doi:10.11937/bfyy.20234239]
枸杞裂果相关性状因子研究
- Title:
- Study on Related Character Factors of Fruit Cracking in Lycium barbarum L.
- 文章编号:
- 1001-0009(2024)12-0095-07
- Keywords:
- Lycium barbarum L.; cracking fruit; fruit character
- 分类号:
- S 567.1+9
- 文献标志码:
- A
- 摘要:
- 以‘宁杞7号’成熟果实为试材,采用人工浸水诱导裂果的方法,研究了不同耐裂性果实在外观性状、可溶性固形物和矿物质元素含量等方面的差异,通过相关分析明确了主要影响裂果的性状,以期为进一步研究枸杞裂果机理和防控措施提供参考依据。结果表明:在浸水处理下,枸杞累计裂果率呈对数函数曲线递增,浸水前180 min裂果率快速上升,达到57.67%,浸水至610 min时累计裂果率达到70.67%。随果实浸水开裂时间的延长,果实横径呈下降趋势,纵径和果形指数呈不规律变化特征;果实表面颜色L*、a*、b*值均呈增加趋势;单果干质量呈下降趋势。裂果可溶性固形物含量高于CK(浸水610 min后无开裂的果实);矿物质元素K、Ca、Mg、P含量随浸水开裂时间的延长呈上升趋势,其他元素无明显规律。将果实在各浸水时段的裂果率与性状因子进行相关分析,可知主要影响裂果的外观因子有果实大小、质量和表面颜色。结合已有研究可知枸杞的成熟与裂果相关的多个理化性状相关,还需深入探索影响枸杞裂果的关键因素,为揭示裂果机理和提高有效防控能力提供参考。
- 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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备注/Memo
第一作者简介:徐蕊(1993-),女,硕士,工程师,现主要从事特色农业气象服务与技术等研究工作。E-mail:1412807332@qq.com.基金项目:中国气象局旱区特色农业气象灾害监测预警与风险管理重点实验室青年培养资助项目(CAMT-202405);宁夏自然科学基金资助项目(2022AAC03678)。收稿日期:2023-12-05