水晶种杨梅果实发育规律及性状间相关性分析

梁森苗; 朱婷婷; 张淑文; 宋文君; 马祺; 郑锡良; 戚行江

doi:10.19303/j.issn.1008-0384.2019.05.008

水晶种杨梅果实发育规律及性状间相关性分析

doi: 10.19303/j.issn.1008-0384.2019.05.008

1.
浙江省农业科学院园艺研究所, 浙江杭州 310021
2.
浙江省绍兴市上虞区林业技术推广中心, 浙江绍兴 312300

基金项目:

浙江省农业（果品）新品种选育重大科技专项 2016C02052-2

浙江省农业科学院地方科技合作项目 SY20170005

国家公益性行业（农业）科研专项经费 201203089

详细信息

作者简介:
梁森苗(1966-), 男, 硕士, 研究员, 主要从事杨梅育种与栽培技术研究(E-mail: Liangsm78@163.com)

通讯作者:
戚行江(1963-), 男, 研究员, 主要从事果树科学研究(E-mail: qixj@mail.zaas.ac.cn)

中图分类号: S667.6
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出版历程
- 收稿日期: 2019-02-26
- 修回日期: 2019-04-14
- 刊出日期: 2019-05-28

Development and Quality of Myrica rubra cv. Shuijingzhong Fruits

1.
Institute of Horticulture, Zhejiang Academy of Agricultural Sciences, Hangzhou, Zhejiang 310021, China
2.
Shangyu Forestry Extension Center of Zhejiang, Shaoxing, Zhejiang 312300, China

摘要

摘要: 目的通过探究水晶种杨梅果实生长过程中各生理生化指标变化，明确其动态变化规律以及性状间的相关性，以期找到反映果实成熟的特征指标。方法以白梅类水晶种为试材，分别测定从幼果期开始的连续18个采样日期的果实色差参数、单果质量、纵径、横径、果形指数、可溶性固形物（TSS）、可溶性糖、有机酸含量等15个指标的动态变化，并分析了各指标间的相互关系。结果果实发育过程中，水晶种的L^*缓慢增大直至稳定；a^*/b^*由负值增大为接近于0的正值后继续缓慢上升；单果质量、纵径和横径均呈不断增大的趋势；TSS、果糖和葡萄糖含量均在果实发育后期迅速积累并达到最大值；苹果酸含量先上升后下降再上升，柠檬酸和草酸含量在果实发育后期呈下降趋势。品质间相关性分析结果显示L^*和a^*/b^*分别与TSS和蔗糖含量之间呈显著性正相关，与草酸之间呈极显著性负相关；果实单果质量、纵径、横径与TSS、果糖、葡萄糖、蔗糖之间呈极显著正相关，与柠檬酸、草酸之间呈极显著负相关。结论表明了L^*、a^*/b^*等色差参数和单果质量、纵径、横径等质量相关性状与果实内在品质指标关系密切，可作为反映水晶种白杨梅果实发育进程的特征指标，为其适时采收提供参考依据。
- 白杨梅 /
- 发育规律 /
- 品质 /
- 相关性
Abstract: Objective The physiological and biochemical properties of Myrica rubra cv. Shuijingzhong fruits during development were studied. Method Indicators, including color, individual weight, dimensions, shape, TSS, and contents of soluble sugars and organic acids, of the fruits were determined in 18 consecutive days for the analysis. Results During the developmental stages, the fruit color changed slowly with increasing L^* till reaching a constant and from a negative to a positive a^*/b^* ratio. The weight, length, and girth of the fruit all on an increasing trend as it grew. The contents of TSS, fructose, and glucose accumulated rapidly to peak at maturation. Malic acid increased initially followed by a decline and another increase, while citric acid and oxalic acid declined continuously. The L^* and a^*/b^* of the fruits significantly correlated with TSS and sucrose contents, but inversely correlated with oxalic acid. The weight, length, and girth of a fruit significantly correlated with TSS, fructose, glucose, and sucrose contents, while significantly inversely correlated with citric acid and oxalic acid. Conclusion The color differences (L^* and a^*/b^*) and quality indices (e.g., individual weight, length, and girth) closely related to the intrinsic properties of the fruits. Therefore, these external measurements reflected the fruit development and could be applied to determine the appropriate timing for harvest.
- Myrica rubra /
- development indicators /
- quality /
- correlation analysis

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图 1 白杨梅果实发育过程中色差的变化

Figure 1. Chromatic aberrations during fruit development

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图 2 白杨梅果实发育过程中质量相关性状的变化

Figure 2. Fruit weight-related traits during fruit development

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图 3 白杨梅果实发育过程中TSS与可溶性糖含量的变化

Figure 3. TSS and soluble sugar contents during fruit development

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图 4 白杨梅果实发育过程中有机酸含量的变化

Figure 4. Organic acid content during fruit development

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表 1 水晶种果实品质指标的相关性分析

Table 1. Correlation analysis on quality indicators

性状Characters	L^*	a^*	b^*	a^/b^	单果质量Single fruit weight	纵径Lengthwise diameter	横径Broadwise diameter	果形指数Fruit shape index	TSS	ω(果糖) Fructose content	ω(葡萄糖) Glucose content	ω(蔗糖) Sucrose content	ω(苹果酸) Malic acid content	ω(草酸) Oxalic acid content	ω(柠檬酸) Citric acid content
L^*	1
a^*	0.419	1
b^*	0.573^*	0.527^*	1
a^/b^	0.836^**	0.616^**	0.569^*	1
单果质量	0.536^*	0.470^*	0.177	0.850^**	1
纵径	0.642^**	0.532^*	0.277	0.914^**	0.987^**	1
横径	0.634^**	0.476^*	0.244	0.901^**	0.990^**	0.996^**	1
果形指数	-0.678^**	-0.321	-0.190	-0.854^**	-0.924^**	-0.930^**	-0.957^**	1
TSS	0.548^*	0.408	0.183	0.840^**	0.985^**	0.974^**	0.982^**	-0.937^**	1
ω(果糖)	0.397	0.445	0.077	0.766^**	0.983^**	0.948^**	0.951^**	-0.864^**	0.958^**	1
ω(葡萄糖)	0.366	0.463	0.056	0.743^**	0.976^**	0.937^**	0.938^**	-0.844^**	0.948^**	0.997^**	1
ω(蔗糖)	0.577^*	0.257	0.123	0.799^**	0.935^**	0.921^**	0.946^**	-0.958^**	0.948^**	0.907^**	0.884^**	1
ω(苹果酸)	0.189	0.110	0.349	0.015	-0.257	-0.183	-0.230	0.310	-0.293	-0.288	-0.294	-0.382	1
ω(草酸)	-0.882^**	-0.512^*	-0.534^*	-0.959^**	-0.834^**	-0.897^**	-0.892^**	0.881^**	-0.844^**	-0.732^**	-0.713^**	-0.812^**	-0.009	1
ω(柠檬酸)	-0.097	-0.137	0.232	-0.448	-0.827^**	-0.739^**	-0.771^**	0.748^**	-0.820^**	-0.880^**	-0.884^**	-0.842^**	0.621^**	0.461	1
注：*表示在0.01水平的显著相关；表示在0.05水平的显著相关。 Note：** stands for the significant level P < 0.01; *stands for the significant level P < 0.05.

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