几种因素对富士苹果钙组分的影响

研究了富士苹果(Malusdomesticacv.Fuji)几种栽培管理技术与果实钙组分的关系,结果发现,小型果的总钙浓度、HCl-Ca和NaCl-Ca显著高于中型和大型果;位于树冠下部的果实钙浓度最高;长果枝上的果实钙浓度高于短果枝。套袋使果实总钙浓度、HCl-Ca、HOAC-Ca和NaCl-Ca3种钙组分降低。不同土壤类型栽培的富士苹果总钙浓度与水溶性钙含量呈正相关(r=0.9878),其中,棕壤土果实的HOAC-Ca、HCl-Ca极显著低于其他土类。每株施10kg有机肥+0.5kgCa(NO3)2的果树采收时果实的NaCl-Ca和HCl-Ca含量分别比对照增加了65.9%、99.3%,而HOAC-Ca和Res-Ca含量分别增加了84.6%、123.4%。贮藏前果实钙组分从高到低依次是H2O-Ca>NaCl-Ca>Res-Ca>HOAC-Ca>HCl-Ca;经过3个月贮藏后钙组分发生了明显变化,NaCl-Ca、Res-Ca大幅度提高,其他组分降低。

Effects of several factors on calcium compounds of Fuji apple

Experiment was carried out with 10-year-old trees of Fuji apple cultivar grown on brown soil for studying effects of fruit size and cultivated systems on the content of calcium compounds. Results showed total calcium concentration of small fruit was remarkably higher than that of medium fruit and large fruit, in which concentration of HCl-Ca and NaCl-Ca in small fruit was 1.46 and 2.29 times the concentration of bigger fruit, respectively. Fruit calcium concentration was the highest in the lower parts of the crown; however, calcium concentration was higher for long fruiting shoots and less for spurs. In bagged fruit, 3 calcium components of HCl-Ca, HOAC-Ca and NaCl-Ca were less by 58.1%, 50.5% and 23.8%, respectively. Fruit calcium concentration of Fuji grown on different kinds of soil positively correlated with the soluble calcium content in soil (r=0.9878 ), in which HOAC-Ca and HCl-Ca concentration of fruit collected from the trees grown on brown soil was remarkably lower than that of fruit grown on the other kinds of soil. Under condition of applied 10 kg organic manure and 0.5 kg Ca(NO3)2 each tree, the NaCl-Ca and HCl-Ca content in harvested fruit was higher by 65.9% and 99.3% than those without fertilizing, respectively; while HOAC-Ca and Res-Ca content was increased by 84.6% and 123.4% respectively. Before storage, concentrations of different calcium components were ranked from higher to lower as follows: H2O-Ca>NaCl-Ca>Res-Ca>HOAC-Ca>HCl-Ca. After 3 months storage the content of different calcium components was changed, in which NaCl-Ca concentration was the highest and increased 1.5 to 3 times than that before storage, and Res-Ca also increased in a large scale; however, the other calcium components decreased in a large scale with only 37.23% to 44.68% of H2O-Ca in fruit before harvest and 32.4% to 80% of stored ones.