摘要
【目的】探讨苹果果实组织结构与果实失重率和硬度变化的关系。【方法】以‘寒富’、‘岳帅’等30个苹果品种为试材,采用解剖观察果实结构和部分品种贮藏试验,作相关性分析。【结果】果点长、宽和果皮细胞层数与果实贮期硬度变化率呈显著负相关性,果皮细胞长/宽比与果实失重率和硬度变化率呈负相关性;角蜡层厚度和表皮细胞断裂数与果实失重率呈负相关性和显著正相关性,相关系数分别为-0.44和0.54;近皮和内层果肉细胞间隙率与果实硬度变化率呈显著负相关性和显著正相关性,相关系数分别为-0.66和0.50。【结论】苹果不同品种果实组织结构差异明显,果实组织结构与果实失重率和硬度变化存在一定的相关性。
[Objective]The objective of the study was to explore the relationship between organizational structure and fruit firmness and weight-lose rate. [Method] 30 apple varieties including ＇Hanfu＇ and ＇ Yueshuai＇ were used to investigate the fruit anatomy structure and the change of firmness and fruit weight during storage. [Result] The results showed that： fruit dot length, fruit dot width and the number of pericarp cell layer had a significant negative correlation with the fruit firmness change rate during storage; length/width ratio of pericarp cell also had a negative correlation with fruit weight loss rate and change in hardness; Thickness of curtin layer and fruit weight loss rate was negatively correlated, and the number of ruptured epidermal cells and fruit weight loss rate was significant positive correlation, the correlation coefficient was -0.44 and 0.54 respectively; The outer and inner pulp cell clearance rate and fruit firmness change rate showed a significant negative correlation and a significant positive correlation, the correlation coefficients were -0.66 and 0.50 respectively. [Conclusion]The difference in fruit organizational structure among cultivars is obvious, and the organizational structure has a remarkable correlation with fruit firmness change rate and weight-lose rate during storage.
出处
《果树学报》
CAS
CSCD
北大核心
2013年第5期753-758,共6页
Journal of Fruit Science
基金
现代农业产业技术体系建设专项(CARS-28)
辽宁省科技攻关项目(2011204001)
关键词
苹果
组织结构
硬度变化率
失重率
Apple
Fruit organizational structure
Firmness rate
Weight-lose rate
作者简介
李宏建，助理研究员，硕士，从事苹果栽培技术推广和生理生化研究工作。Tel：13840758126．0417-7033457,E-mail：5lihongjian@163．com
通讯作者Author for correspondence．E-mail：lnliuzhi@163．com
