叶片和果实钾含量对甜柿单果重及糖酸组分的影响

以甜柿品种‘太秋’（Diospyros kaki ‘Taishuu’）为试材，分析了叶片和果实钾含量对单果重及糖酸代谢的影响。结果表明：叶片钾含量对单果重有较明显影响，而果实钾含量对果实糖酸组分含量有显著影响。叶片钾含量与单果重呈极显著直线相关，叶片钾是果实膨大所需钾来源之一。果实成熟期，叶片钾含量在6.4~9.6 mg·g-1范围内可促进单果重增加；果实钾含量在4.6~4.8 mg·g-1范围内可促进果实中葡萄糖和果糖的合成，果实钾含量在4.4~4.6 mg·g-1范围内有利于抑制有机酸的积累。综合考虑，果实生长进入成熟期后，叶片钾含量的适宜区间为6.4~9.6 mg·g-1，果实钾含量的适宜区间为4.6~4.8 mg·g-1。

Effects of Potassium Content of Leaf and Fruit on Single Fruit Weight and Sugar and Acid Components in Sweet Persimmon

This paper analyzed the effects potassium content of leaf and fruits on single fruit weight and sugar acid metabolism by using the sweet persimmon cultivar ‘Taishuu’ as test materials. The results showed that: potassium content in leaf had a significant effect on single fruit weight, while the potassium content in fruit considerably affected the content of sugar and acid components. The single fruit weight was significantly linearly related to the potassium content in leaf, and the potassium in leaf was one of the sources of potassium required for fruit enlargement. During fruit mature period, the potassium content of leaf in the range of 6.4 to 9.6 mg·g-1 could promote the increasing of single fruit weight. The potassium content of fruit in the range of 4.6 to 4.8 mg·g-1 could promote synthesis of glucose and fructose in fruit, and the potassium content of fruit in the range of 4.4 to 4.6 mg·g-1 was conducive to inhibit the accumulation of organic acids. After comprehensive consideration, the appropriate ranges of potassium content in leaf and fruit were 6.4 to 9.6 mg·g-1 and 4.6 to 4.8 mg·g-1 respectively during fruit mature period.