黄冠梨果皮褐斑病与Ca,Mg,K营养的关系

对不同果园黄冠梨果实分析表明,与正常果实相比,果皮发生褐斑的果实中Ca含量和Ca/Mg、Ca/K、Ca/(Mg K)比值较低,且果皮中的差别大于果肉。套袋显著降低果皮和果肉Ca含量及Ca/Mg与Ca/K比值,增加果皮的K含量,对果皮和果肉中Mg含量无显著影响。不同单果重果实比较,较小果实的果皮中含有较多的Ca含量及高的Ca/Mg、Ca/K和Ca/(Mg K)比值,发病程度轻,而特大果(>500 g)相反,中等果居中。这些说明,果皮中低的Ca含量以及Ca/Mg、Ca/K、Ca/(Mg K)比值可能是果皮发生褐变的重要原因。

The Correlation of Peel Browning Spot with Nutrition of Ca, Mg, K in Huangguan Pears

After the analysis of the Ca,Mg,K content in Huangguan pears grew at various orchards,the results showed that in comparison with the normal ones,the fruits with peel browning spot had the lower Ca content and the value of Ca/Mg,Ca/K and Ca/(Mg K),being bigger difference in skin than that in flesh.The fruit-bagging reduced the Ca content,Ca/Mg and Ca/K of skin and flesh,increased the K content of skin,and had not significant effect on Mg content.There were relatively higher Ca content and Ca/Mg,Ca/K and Ca/(Mg K) in skin of the smaller size fruits(<300 g per fruit weight),which showed less browning spots,and the contrary was found in extra big fruits((>500) g per fruit weight).Thus,these results suggested that the lower Ca content,and Ca/Mg,Ca/K and Ca/(Mg K) in fruit peel might be the important cause of skin browning.