| 叶面喷施Ca( NO3) 2 和GA 对‘糯米糍’荔枝裂果的影响 |
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| 引用本文： | 彭坚,席嘉宾,唐旭东,王玉国,司雪梅,陈家森.叶面喷施Ca( NO3) 2 和GA 对‘糯米糍’荔枝裂果的影响[J].园艺学报,2001,28(4):348-350. |
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| 作者姓名： | 彭坚 席嘉宾 唐旭东 王玉国 司雪梅 陈家森 |
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| 作者单位： | ( 深圳市职业技术学院生物应用工程系, 深圳518055 ; 中山大学生命科学学院, 广州510275 ; 深圳南山区西丽果场, 深圳518055) |
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| 摘 要： | 以果实易裂品种‘糯米糍’荔枝为材料, 研究叶面喷施Ca (NO3) 2 和GA 处理对其裂果的影响。结果表明: Ca (NO3) 2和GA 处理均能使裂果率明显降低。果实发育初期, 果皮中原果胶和水溶性果胶的含量均有所升高, 且原果胶含量的增高幅度明显; 随着果实的成熟, 可溶性果胶含量有所降低, 原果胶含量大幅度提高。此外, 除果实成熟期外, 果皮内果胶脂酶(PE) 和多聚半乳糖醛酸酶(PG) 的活性一直有上升趋势, 且PG的活性与水溶性果胶的含量有极显著正相关, 而纤维素酶(CX) 在整个果实发育期都表现出较高的活性且有两次明显的高峰。
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| 关 键 词： | 荔枝 裂果率 酶活性 果胶含量 |
| 文章编号： | 0513-353X(2001)04-0348-03 |
| 修稿时间： | 2001年2月26日 |
The Effect of Ca (NO3)2 and GA Sprayed on Leaves on the Fruit Cracking of ' Nuomici' Litchi |
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| Peng Jian ,Xi Jiabin ,Tang Xudong ,Wang Yuguo ,Si Xuemei ,and Cheng Jiasen.The Effect of Ca (NO3)2 and GA Sprayed on Leaves on the Fruit Cracking of '''' Nuomici'''' Litchi[J].Acta Horticulturae Sinica,2001,28(4):348-350. |
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| Authors: | Peng Jian Xi Jiabin Tang Xudong Wang Yuguo Si Xuemei and Cheng Jiasen |
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| Institution: | (1 Department of Applied Bio2Engineering , Shenzhen Polytechnic , Shenzhen 518055; 2Life Science College , Zhongshan University , Guangzhou 510275; 3 Orchard , Nanshan District , Shenzhen 518055) |
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| Abstract: | ‘Nuomici’Litchi trees (82year-old) were sprayed with calcium and gibberllin and the control trees were sprayed with water. The results showed that the treatment with Ca (NO3) 2 and treatment with GA all could reducethe proportion of cracking fruit distinctly , In the early stage , the content of water2soluble pectin and protopectin increased , meanwhile the content of protopectin increased more than the content of watersoluble pectin , but when the fruit was becoming ripe , the content of watersoluble pectin decreased gradually while the content of protopectin increased largely. PE and PGactivities tended to increase with fruit development till ripening stage when they turned to decrease sharply. There was significant correlation between PG activity and the content of water-soluble pectin. CX increased throughout the whole development and has two peaks. |
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| Keywords: | Litchi Cracking fruit Enzyme activity Pectin content |
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