早鲜杨梅果实发育和品质形成规律的研究

doi:10.3969/j.issn.1004-1524.2018.05.13

浙江农业学报 ›› 2018, Vol. 30 ›› Issue (5): 764-770.DOI: 10.3969/j.issn.1004-1524.2018.05.13

早鲜杨梅果实发育和品质形成规律的研究

朱婷婷^1,2, 梁森苗², 张淑文², 郑锡良², 任海英², 戚行江^2,*

1.浙江师范大学化学与生命科学学院,浙江金华 321004;
2.浙江省农业科学院园艺研究所,浙江杭州 310021

收稿日期:2017-12-29 出版日期:2018-05-20 发布日期:2018-05-23
通讯作者: 戚行江,E-mail: qixj@mail.zaas.ac.cn
作者简介:朱婷婷(1993—),女,浙江临海人,硕士,主要从事果树育种栽培科学研究。E-mail: ting931220@163.com
基金资助:
浙江省农业(果品)新品种选育重大科技专项(2016C02052-2); 浙江省重点研发计划(2018C02011); 国家公益性行业(农业)科研专项(201203089)

Study on fruit development and quality formation of (Myrica rubra) cv. Zaoxian

ZHU Tingting^1,2, LIANG Senmiao², ZHANG Shuwen², ZHENG Xiliang², REN Haiying², QI Xingjiang^2,*

1. College of Chemistry and Life Science,Zhejiang Normal University,Jinhua 321004,China;
2. Institute of Horticulture,Zhejiang Academy of Agricultural Sciences,Hangzhou 310021,China

Received:2017-12-29 Online:2018-05-20 Published:2018-05-23

摘要/Abstract

摘要： 为了探讨杨梅优株早鲜是否具有育种潜力及其果实发育和品质的形成规律,本研究以早鲜和早色杨梅为研究对象,测定果实不同发育时期的单果质量、纵横径、色差、糖类物质、酸类物质、Vc、总酚和黄酮类物质的动态变化。结果表明,早鲜的单果质量从转白期迅速增大,其增长速度明显高于早色,是果实早熟的表现。两者的果实生长发育、色差参数和果实品质变化规律基本一致,但有所不同。随着果实的生长发育,糖类物质的含量呈上升趋势,可滴定酸和柠檬酸含量先升后降,苹果酸含量先下降后上升,草酸、Vc、总酚和黄酮类物质则呈下降趋势,且发现转白期是各种成分变化的关键时期。研究证实,早鲜是一个成熟期早,可溶性糖、Vc和总酚含量高,同时可滴定酸含量低的杨梅优株。

关键词: 杨梅, 发育过程, 品质, 育种

Abstract: In order to study the breeding potential of Zaoxian and the formation law of fruit development and quality, the dynamic changes of single fruit weight, vertical and transverse diameter, chromatic aberration, saccharide, acid, Vc, total phenol and flavonoid during the fruit development of Zaoxian and Zaose were determined. The results showed that the single fruit weight of Zaoxian increased rapidly from the white stage. The growth rate of fruit was obviously higher than that of Zaose, which was the performance of the early ripening of the fruit. The dynamic changes of the growth, chromaticity parameters and fruit quality of the two Myrica rubra fruits were basically the same but each was different. The change of color difference parameter can be used to analyze the color and maturity of Myrica rubra fruits. During the process of fruits ripening, the contents of soluble sugar increased gradually but the contents of oxalic acid, Vc, phenols and flavonoids decreased. The titratable acid and citric acid content increased firstly and then decreased. But the content of malic acid was firstly decreased but increased at anaphase in the growing periods of Myrica rubra fruits. This study confirmed that the fruit of Zaoxian matured earlier and it had higher soluble sugars, Vc and total phenols contents and lower titratable acid content.

Key words: Myrica rubra, developmental process, quality, breeding

中图分类号:

S667.6

朱婷婷, 梁森苗, 张淑文, 郑锡良, 任海英, 戚行江. 早鲜杨梅果实发育和品质形成规律的研究[J]. 浙江农业学报, 2018, 30(5): 764-770.

ZHU Tingting, LIANG Senmiao, ZHANG Shuwen, ZHENG Xiliang, REN Haiying, QI Xingjiang. Study on fruit development and quality formation of (Myrica rubra) cv. Zaoxian[J]. , 2018, 30(5): 764-770.

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早鲜杨梅果实发育和品质形成规律的研究

Study on fruit development and quality formation of (Myrica rubra) cv. Zaoxian

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