Effects of flower thinning treatments on fruit setting and ripening of mango (Mangifera indica L.) ‘Tainung No.1’

doi:10.3969/j.issn.1004-1524.20240370

Acta Agriculturae Zhejiangensis ›› 2025, Vol. 37 ›› Issue (4): 831-838.DOI: 10.3969/j.issn.1004-1524.20240370

• Horticultural Science • Previous Articles Next Articles

Effects of flower thinning treatments on fruit setting and ripening of mango (Mangifera indica L.) ‘Tainung No.1’

ZHOU Yi¹^,²(), LIAO Yifei¹^,², NI Junbei¹^,², QIAN Minjie³, ZHOU Kaibing³, TENG Yuanwen¹^,²^,^*()

1. College of Agriculture and Biotechnology, Zhejiang University, Hangzhou 310058, China
2. Hainan Institute of Zhejiang University, Sanya 572025, Hainan, China
3. School of Breeding and Multiplication (Sanya Institute of Breeding and Multiplication), Hainan University, Sanya 572025, Hainan, China

Received:2024-04-25 Online:2025-04-25 Published:2025-05-09

Abstract

Abstract:

To study the effects of flower thinning on fruit setting and ripening of mango, flowers of mango cultivar ‘Tainung No. 1’ were thinned along the main axis of the inflorescence at different thinning degrees (thinning 1/3, 1/2 and 2/3) at early flowering stage, while unthinned ‘Tainung No. 1’ trees were used as control. The fruit setting number, single fruit weight, firmness, sugar and acid content of the different treatments were measured. The results showed that: (1) Three flower thinning treatments had no significant effect on the number of fruits per inflorescence compared to the control, but could significantly (P<0.05) reduce physiological fruit dropping. (2) Fruit firmness, total organic acid and citric acid contents in the three flower thinning treatment groups were significantly lower than those in the control group, while soluble solids content, total sugar, sucrose and lutein contents were significantly higher than those in the control group, indicating that the three flower thinning treatments could promote premature fruit ripening. (3) The average fruit weight and the transverse and longitudinal diameters of the fruit in the 1/2 and 2/3 treatment groups were significantly higher than those in the control group, and the fruit ripeness in the three flower thinning treatment groups was higher than that in the control group. In conclusion, flower thinning can reduce physiological fruit dropping, advance fruit ripening and maintain ripening uniformity of mango fruit. Removal of 1/2 and 2/3 of the total length of the main axis of the inflorescence had a better effect on reducing fruit dropping and advancing the ripening stage of mango cultivar ‘Tainung No. 1’.

Key words: Mangifera indica L., flower thinning, fruit setting, ripening, fruit dropping

CLC Number:

S667.7

ZHOU Yi, LIAO Yifei, NI Junbei, QIAN Minjie, ZHOU Kaibing, TENG Yuanwen. Effects of flower thinning treatments on fruit setting and ripening of mango (Mangifera indica L.) ‘Tainung No.1’[J]. Acta Agriculturae Zhejiangensis, 2025, 37(4): 831-838.

Figures/Tables 7

References 26

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处理 Treatment	平均单果质量 Average single fruit weight/g	横径 Transverse diameter/mm	纵径 Longitudinal diameter/mm	果形指数 Fruit shape index
对照组Control group	104.63±14.79 b	5.14±0.27 b	8.06±0.47 c	1.57±0.02 ab
疏除1/3 Thinning out 1/3	99.62±11.65 c	5.12±0.21 b	7.75±0.27 c	1.52±0.02 c
疏除1/2 Thinning out 1/2	110.46±5.46 a	5.28±0.19 a	8.42±0.26 a	1.60±0.02 a
疏除2/3 Thinning out 2/3	110.02±11.61 a	5.31±0.06 a	8.21±0.25 b	1.55±0.03 bc

处理 Treatment	平均单果质量 Average single fruit weight/g	横径 Transverse diameter/mm	纵径 Longitudinal diameter/mm	果形指数 Fruit shape index
对照组Control group	104.63±14.79 b	5.14±0.27 b	8.06±0.47 c	1.57±0.02 ab
疏除1/3 Thinning out 1/3	99.62±11.65 c	5.12±0.21 b	7.75±0.27 c	1.52±0.02 c
疏除1/2 Thinning out 1/2	110.46±5.46 a	5.28±0.19 a	8.42±0.26 a	1.60±0.02 a
疏除2/3 Thinning out 2/3	110.02±11.61 a	5.31±0.06 a	8.21±0.25 b	1.55±0.03 bc

处理 Treatment	硬度 Firmness/N	可溶性固形物含量 Total soluble solid content/%
对照组Control group	17.02±6.95 a	11.33±0.45 c
疏除1/3	8.70±0.63 b	18.19±0.52 a
Thinning out 1/3
疏除1/2	11.44±1.31 b	15.68±1.37 b
Thinning out 1/2
疏除2/3	11.94±0.45 b	17.16±1.12 ab
Thinning out 2/3

处理 Treatment	硬度 Firmness/N	可溶性固形物含量 Total soluble solid content/%
对照组Control group	17.02±6.95 a	11.33±0.45 c
疏除1/3	8.70±0.63 b	18.19±0.52 a
Thinning out 1/3
疏除1/2	11.44±1.31 b	15.68±1.37 b
Thinning out 1/2
疏除2/3	11.94±0.45 b	17.16±1.12 ab
Thinning out 2/3

处理 Treatment	可溶性糖含量Soluble sugar content				有机酸含量Organic acid content
处理 Treatment	蔗糖 Sucrose	果糖 Fructose	葡萄糖 Glucose	总糖 Total sugar	柠檬酸 Citric acid	苹果酸 Malic acid	有机酸 Organic acid
对照组	22.88±4.41 b	37.87±10.45 b	9.50±4.71 a	70.25±19.30 b	15.31±2.16 a	1.07±0.14 b	16.38±2.14 a
Control group
疏除1/3	71.06±7.92 a	37.73±3.44 b	7.68±1.71 b	116.48±12.58 a	6.52±0.92 b	0.93±0.04 b	7.45±0.91 b
Thinning out 1/3
疏除1/2	72.11±0.65 a	43.06±9.66 a	10.15±4.10 a	125.33±13.72 a	6.63±1.28 b	1.57±0.61 a	8.20±1.04 b
Thinning out 1/2
疏除2/3	77.13±3.29 a	32.56±1.20 c	4.33±1.23 c	114.02±4.23 a	7.80±0.70 b	0.73±0.13 c	8.53±0.81 b
Thinning out 2/3

Effects of flower thinning treatments on fruit setting and ripening of mango (Mangifera indica L.) ‘Tainung No.1’

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处理 Treatment	L^*	a^*	b^*	β-胡萝卜素含量 β-carotene content/(mg·g^-1)	叶黄素含量 Lutein content/(mg·g^-1)
对照组Control group	69.83±1.40 a	1.98±2.53 c	36.19±0.40 b	19.75±2.49 b	7.05±5.97 c
疏除1/3	62.73±2.84 c	7.05±0.34 ab	36.41±1.35 b	26.41±10.18 a	14.25±7.43 a
Thinning out 1/3
疏除1/2	65.94±0.86 b	6.87±1.34 b	36.57±1.13 ab	20.70±0.66 b	12.50±0.68 b
Thinning out 1/2
疏除2/3	65.86±0.63 b	7.26±0.77 a	37.00±0.53 a	27.35±15.29 a	15.85±10.44 a
Thinning out 2/3

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