杨梅肉葱病发生与营养元素关联分析

doi:10.3969/j.issn.1004-1524.20230802

浙江农业学报 ›› 2024, Vol. 36 ›› Issue (7): 1626-1633.DOI: 10.3969/j.issn.1004-1524.20230802

杨梅肉葱病发生与营养元素关联分析

闫鸿媛¹(), 俞浙萍², 张淑文², 倪晓鹏¹, 李向男¹, 梁森苗²^,^*()

1.台州科技职业学院园艺系,浙江台州 318020
2.浙江省农业科学院园艺研究所,浙江杭州 310021

收稿日期:2023-06-27 出版日期:2024-07-25 发布日期:2024-08-05
作者简介:闫鸿媛(1983—),女,山东黄县人,硕士,高级农艺师,主要从事园艺作物研究。E-mail: hongyuanyan@139.com
通讯作者: *梁森苗,E-mail: liangsm78@163.com
基金资助:
黄岩区农业“揭榜挂帅”项目(JBGS2022-HYNY01);浙江省重点研发计划(2021C02009)

Analysis of the correlation between the occurrence of the flesh scallion disease of Myrica rubra and nutritional elements

YAN Hongyuan¹(), YU Zheping², ZHANG Shuwen², NI Xiaopeng¹, LI Xiangnan¹, LIANG Senmiao²^,^*()

1. Taizhou Vocational College of Science & Technology, Taizhou 318020, Zhejiang, China
2. Institute of Horticulture, Zhejiang Academy of Agricultural Sciences,Hangzhou 310021,China

Received:2023-06-27 Online:2024-07-25 Published:2024-08-05

摘要/Abstract

摘要：

肉葱病是杨梅果实上发病率较高的一种生理性病害,对成熟期产量及果实品质影响较大,其发病机理尚未见报道。该研究以15年树龄东魁杨梅为试材,选取2个试验点进行取样调查,系统分析杨梅肉葱病不同发病等级果实、叶片中营养元素含量变化规律。随着肉葱病发病等级的增加(0~3级),果实中氮、钾、镁、铁和叶片中钙、铁、硼含量逐渐增加,果实中氮、钾含量增加较为显著,在发病最为严重的3级时,其含量分别达到15.6、19.2 g·kg^-1;叶片中钙、铁含量增加较为显著,在发病等级3中分别达到8 825.0、181.4 mg·kg^-1,而叶片中磷含量随着发病等级增加,呈逐渐降低趋势,在3级时含量为0.31 g·kg^-1。果肉中丙二醛含量在发病等级0时最高达到124.2 μg·g^-1,脯氨酸含量随着发病等级增加呈逐步增加趋势并且差异显著,在3级时含量达到119.1 μg·g^-1。综上,该研究通过划分东魁杨梅肉葱病发病等级,分析对应果实、叶片中营养元素含量差异,初步探索其发病机理。

关键词: 杨梅, 肉葱病, 营养元素, 发病等级

Abstract:

Flesh scallion disease is a physiological disease with a high incidence rate on Myrica rubra, which has a great impact on yield and fruit quality at maturity, and its pathogenesis has not been reported yet. This study used 15-year Dongkui as the test material, selected 2 experimental points for sampling and investigation, and systematically analyzed the changes in nutrient content in the fruits and leaves of Myrica rubra at different disease levels of flesh scallion disease. With the increase of the onset level of flesh scallion disease (level 0-3), the content of N, K, Mg, Fe in fruits and Ca, Fe, B in leaves increased gradually, and the increase of N and K content in fruits was more significant, and the content reached 15.6 g·kg^-1 and 19.2 g·kg^-1 in the most serious level 3, respectively. The increase of Ca and Fe content in leaves was more significant, reaching 8 825.0 mg·kg^-1 and 181.4 mg·kg^-1, respectively, in the onset level 3, while the P content in leaves showed a gradual decreasing trend with the increase of the onset level, and the content was 0.31 g·kg^-1 at the onset level 3. The malondialdehyde content in the pulp was the highest of 124.2 μg·g^-1 at disease level 0, and the proline content tended to increase gradually with disease level and the difference was significant, reaching 119.1 μg·g^-1 at disease level 3. To sum up, this study preliminarily explored the pathogenesis of Myrica rubra cv. Dongkui by dividing the disease incidence level, and analyzing the differences of nutrient elements in corresponding fruits and leaves.

Key words: Myrica rubra, flesh scallion disease, nutrient elements, disease level

中图分类号:

S436.67

闫鸿媛, 俞浙萍, 张淑文, 倪晓鹏, 李向男, 梁森苗. 杨梅肉葱病发生与营养元素关联分析[J]. 浙江农业学报, 2024, 36(7): 1626-1633.

YAN Hongyuan, YU Zheping, ZHANG Shuwen, NI Xiaopeng, LI Xiangnan, LIANG Senmiao. Analysis of the correlation between the occurrence of the flesh scallion disease of Myrica rubra and nutritional elements[J]. Acta Agriculturae Zhejiangensis, 2024, 36(7): 1626-1633.

图/表 8

图1 杨梅肉葱病不同发病等级表型

Fig.1 Phenotypes of scallion disease of Chinese bayberry at different incidence levels

图2 杨梅肉葱病与果实、叶片氮磷钾元素含量的关系 *和**分别表示差异达显著(P<0.05)、极显著(P<0.01)水平。下同。

Fig.2 The relationship between scallion disease of Chinese bayberry and the content of nitrogen, phosphorus, and potassium in fruits and leaves *,** represent the significant difference at 0.05 or 0.01 level. The same as below.

图3 杨梅肉葱病与果实、叶片钙镁元素含量的关系

Fig.3 The relationship between scallion disease of Chinese bayberry and the content of calcium and magnesium in fruits and leaves

图4 杨梅肉葱病与果实、叶片微量营养元素含量的关系

Fig.4 The relationship between scallion disease of Chinese bayberry and the content of micronutrients in fruits and leaves

图5 杨梅肉葱病与果实、叶片可溶性糖含量的关系

Fig.5 The relationship between scallion disease of Chinese bayberry and the content of soluble sugar in fruits and leaves

图6 杨梅肉葱病与果实、叶片可溶性蛋白含量的关系

Fig.6 The relationship between scallion disease of Chinese bayberry and the content of soluble protein in fruits and leaves

图7 杨梅肉葱病与果实、叶片丙二醛含量的关系

Fig.7 The relationship between scallion disease of Chinese bayberry and the content of MDA in fruits and leaves

图8 杨梅肉葱病与果实、叶片脯氨酸含量的关系

Fig.8 The relationship between scallion disease of Chinese bayberry and the content of proline in fruits and leaves

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杨梅肉葱病发生与营养元素关联分析

Analysis of the correlation between the occurrence of the flesh scallion disease of Myrica rubra and nutritional elements

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