摘要
【目的】研究不同化学调控剂对桂味和怀枝荔枝果实着色及品质的影响,为生产应用提供依据。【方法】以中晚熟荔枝品种桂味、怀枝为试材,在盛花后50d分别用Glu、PP333、TDZ和6-BA进行处理,研究不同化学调控剂对荔枝果实着色、花青苷、叶绿素、可溶性固形物、总糖、有机酸、Vc含量及果实落果率和单果重的影响。【结果】Glu和PP333处理能提高果皮的花青苷含量,促进果皮叶绿降解,增加果实着色面积,其中1500mg/L的Glu处理两个荔枝品种的果实花青苷含量最高,达11.86和12.46U/gFW;TDZ和6-BA处理能降低果皮花色苷含量,抑制叶绿素降解,延缓果实转色,减少着色面积,其中2.5mg/L的TDZ处理桂味和怀枝的花青苷含量仅为3.59和5.24U/gFW。Glu和PP333处理能提高两个荔枝品种的可溶性固形物含量,促进果实总糖积累,降低有机酸含量。TDZ、6-BA和Glu处理均能减少两个荔枝品种落果,但PP333增加怀枝落果率。TDZ和6-BA处理降低两个荔枝品种可溶性固形物及总糖含量,而果实有机酸、Vc含量和单果重增加。【结论】Glu(1500mg/L)和PP333(300mg/L)能促进桂味和怀枝荔枝果皮着色,提早成熟;TDZ(2.5mg/L)和6-BA(100mg/L)能抑制荔枝果实着色,延迟成熟。生产上可根据实际需要采用不同化学调节剂进行调控,实现提早或延缓荔枝成熟采收,以减轻荔枝销售压力,增加效果。
[Objective]Effects of various chemicals on fruit coloration and quality of litchis were studied to provide references for application of chemicals in practical production. [Method]Middle-late maturing litchi cultivars, Guiwei and Huaizhi, were chosen as test materials. They were treated by chemicals Glu, PP333, TDZ, and 6-BA separately in 50 days after full flowering stage, and the effects of various chemicals on coloring, the contents of anthocyanin, chlorophyll, soluble solid, total sugar, organic acid and Vc, fruit dropping rate and single fruit weight were studied. [Result]The results showed that Glu and PP333 promoted chlorophyll degradation in pericarp, increased the content of anthocyanin in pericarp and enlarged fruit coloring area. When treated with 1500 mg/L Glu, the contents of anthocyanin in Guiwei and Huaizhi were the highest of 11.86 and 12.46 U/gFW, respectively. Whereas, TDZ and 6-BA retarded fruit color turning, reduced the content of anthocyanin in pericarp and lessened fruit coloring area. When treated with 2.5 mg/L of TDZ, the contents of anthocyanin in Guiwei and Huaizhi were only 3.59 and 5.24 U/gFW, respectively. Glu and PP333 boosted soluble solid content, promoted total sugar accumulation and lowered organic acid content. TDZ, 6-BA and Glu reduced fruit dropping rate of the two litchi varieties, while PP333 increased fruit dropping rate of Huaizhi. TDZ and 6-BA reduced soluble solid and total sugar contents, but increased fruit organic acid and Vc contents and fruit weight. [Conclusion]Glu（1500 mg/L） and PP333（300 mg/L） could promote fruit coloring and ripening of Guiwei and Huaizhi, while TDZ（2.5 mg/L） and 6-BA （100 mg/L） had the opposite effect. Different chemicals should be applied for varied production requirements to promote or postpone litchi maturity, which was quite effective in alleviating sale pressure of litchi and increasing regulating effect.
出处
《南方农业学报》
CAS
CSCD
北大核心
2012年第7期1005-1009,共5页
Journal of Southern Agriculture
基金
现代农业产业技术体系建设基金项目(CARS-33)
广东省农村科技特派员项目(2010A020507001-172)
关键词
荔枝
桂味
怀枝
化学调控剂
着色
品质
litchi
Guiwei
Huaizhi
chemicals
coloration
quality
