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

doi:10.3969/j.issn.1004-1524.2018.05.13

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

• Horticulture Science • Previous Articles Next Articles

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

Abstract

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

CLC Number:

S667.6

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

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