| 摘要: |
| 旨在明确柿果实发育过程中重要农艺性状的变化规律，以期为柿果实最佳商熟期研究以及加工利用提供理论参考，以18个不同甜涩类型的柿种质资源为材料，探索并分析了其发育过程中的单果重、色泽指数、硬度和可溶性固形物、单宁以及抗坏血酸含量等重要农艺性状的变化规律。结果表明:所选品种的果实发育呈“S”型生长曲线；果实的色泽指数在缓慢生长期发生明显的上升趋势，主要形成于第2快速生长期；硬度在缓慢生长期之前较为稳定，在第2快速生长期显著下降；可溶性固形物含量呈“V”型变化趋势，“V”型的底部位于缓慢生长期的开始。同时，甜柿和涩柿之间也存在明显差异，主要表现在单宁和抗坏血酸含量的变化。甜柿的单宁以及抗坏血酸含量在第1快速生长期呈明显的下降趋势，随后保持在较低水平；而涩柿的抗坏血酸含量在第1快速生长期和缓慢生长期呈下降趋势，在第2快速生长期下降到较低水平；涩柿的单宁含量开始保持稳定，当进入缓慢生长期开始呈明显的下降趋势，此趋势一直持续到第2快速生长期。综上所述，无论是甜柿还是涩柿，缓慢生长期是果实发育的关键时期，是果实色泽形成以及可溶性固形物积累的开始。研究结果为柿栽培“提质增效”提供了理论依据。 |
| 关键词: 柿 农艺性状 果实发育 |
| DOI：10.11841/j.issn.1007-4333.2023.01.10 |
| 投稿时间：2022-06-17 |
| 基金项目:国家重点研发计划项目(2020YFD1000700) |
|
| Important agronomic trait changes during persimmon fruit development and maturation |
|
YE Lingshuai,DIAO Songfeng,MAI Yini,WANG Yiru,FU Jianmin
|
| (Research Institute of Non-timber Forestry, Chinese Academy of Forestry, Zhengzhou 450003, China) |
| Abstract: |
| The aim of this study were to clarify the laws of important agronomy traits in the development of persimmon fruit, and provide theoretical reference for the best business period of persimmon fruit and the use of processing and utilization. In this study, 18 persimmon germplasm resources of different sweet and astringent types were used as materials to explore and analyze the changes in important agronomic shapes such as single fruit weight, color index, soluble solids, hardness, tannins, and ascorbic acid content during their development. The results showed that: The fruit development of the selected varieties all met the “S” growth curve. The color index of the fruit has a clear upward trend in the slow growth period of the fruit, mainly formed in the second rapid growth period; The hardness was stable before the slow growth period and decreased significantly in the second rapid growth period; The content of soluble solids showed a “V” shaped trend, and the bottom of the “V” shape is located at the beginning of the slow growth period. At the same time, there were also relative differences between sweet persimmon and astringent persimmon, mainly manifested in the changes in tannin and ascorbic acid content, and the tannin and ascorbic acid content of sweet persimmon fruit showed a significant downward trend in the 1st rapid growth period, and then remained at a low level in the slow growth stage and the 2nd rapid growth period. The ascorbic acid content of astringent persimmon showed a downward trend in the 1st rapid growth stage and the slow growth stage, and decreased to a lower level in the 2nd rapid growth stage; The tannin content of persimmons began to stabilize, and when entering the slow growth period began to show a clear downward trend, this trend continued until the second rapid growth period. To sum up, whether it is sweet or astringent persimmon, the slow growth period is the key period of fruit development, and it is the beginning of fruit color formation and soluble solid accumulation. The results of this study provide a theoretical basis for “Improving quality and increasing efficiency” in persimmon cultivation. |
| Key words: persimmon agronomic traits fruit development |
