安徽地方枣种质抗裂性评价及果皮组织结构特点研究

裂果是影响枣产业发展的重要问题之一。为了明确安徽地方枣种质抗裂特性,为筛选抗裂种质及生产提供依据。通过连续多年观察发现,安徽地方枣品种存在3种裂果方式(纵裂、纵裂+横裂、不规则裂)和4个裂果等级(极抗裂、抗裂、中等和易裂)。在极抗裂和抗裂类型中,加工及制干品种占的比例较大,中等及易裂类型中鲜食品种占的比例较大,且多为优良鲜食品种。不同抗裂程度品种的果皮结构差异明显,加工类品种的蜡质层厚,果实表皮细胞层数多(6~7层)、细胞厚度均匀,多表现为抗裂性强;鲜食类品种的蜡质层薄,果实表皮细胞层数少(3~4层),表现为抗裂性弱。蜡质层厚度、表皮细胞层数作为评价枣果抗裂能力具有参考价值。

Crack resistance and pericarp structure of Jujube germplasm from Anhui Province

Fruit cracking is one of the important problems affecting the jujube industry. The aim of this study was to characterize the fruit cracking in jujube germplasm from Anhui, which will provide scientific basis for screening cracking resistance germplasm and preventing the fruit from creaking in jujube production. Through observation for many years, three cracking types (longitudinal cracking, longitudinal + transversal cracking and irregular cracking) and four crack resistance levels (extremely crack resistance, crack resistance, medium, susceptible and extremely susceptible) in jujube germplasm from Anhui were identified. In the extremely resistant and resistant creaking types, a larger proportion of the cultivars were for processing candied jujube and dried products. At the same time, fresh cultivars accounted a large proportion in medium and susceptible types. The results showed that the difference in fruit pericarp structure among jujube cultivars was extremely significant, showing different resistance to fruit cracking. Jujube cultivars for processing candied had a thick wax layer, more epidermis cell layer (6 - 7 layers) and uniform cell thickness, while fresh cultivars had a thin wax layer, less epidermis cell layer (3 - 4 layers), suggesting that the wax layer and fruit pericarp cell layer have reference values for evaluating fruit cracking ability.