早鲜杨梅果实发育和品质形成规律的研究

为了探讨杨梅优株早鲜是否具有育种潜力及其果实发育和品质的形成规律,本研究以早鲜和早色杨梅为研究对象,测定果实不同发育时期的单果质量、纵横径、色差、糖类物质、酸类物质、Vc、总酚和黄酮类物质的动态变化。结果表明,早鲜的单果质量从转白期迅速增大,其增长速度明显高于早色,是果实早熟的表现。两者的果实生长发育、色差参数和果实品质变化规律基本一致,但有所不同。随着果实的生长发育,糖类物质的含量呈上升趋势,可滴定酸和柠檬酸含量先升后降,苹果酸含量先下降后上升,草酸、Vc、总酚和黄酮类物质则呈下降趋势,且发现转白期是各种成分变化的关键时期。研究证实,早鲜是一个成熟期早,可溶性糖、Vc和总酚含量高,同时可滴定酸含量低的杨梅优株。

Study on fruit development and quality formation of (Myrica rubra) cv. Zaoxian

In order to study the breeding potential of Zaoxian and the formation law of fruit development and quality, the dynamic changes of single fruit weight, vertical and transverse diameter, chromatic aberration, saccharide, acid, Vc, total phenol and flavonoid during the fruit development of Zaoxian and Zaose were determined. The results showed that the single fruit weight of Zaoxian increased rapidly from the white stage. The growth rate of fruit was obviously higher than that of Zaose, which was the performance of the early ripening of the fruit. The dynamic changes of the growth, chromaticity parameters and fruit quality of the two Myrica rubra fruits were basically the same but each was different. The change of color difference parameter can be used to analyze the color and maturity of Myrica rubra fruits. During the process of fruits ripening, the contents of soluble sugar increased gradually but the contents of oxalic acid, Vc, phenols and flavonoids decreased. The titratable acid and citric acid content increased firstly and then decreased. But the content of malic acid was firstly decreased but increased at anaphase in the growing periods of Myrica rubra fruits. This study confirmed that the fruit of Zaoxian matured earlier and it had higher soluble sugars, Vc and total phenols contents and lower titratable acid content.