油菜素内酯对火龙果果实生长和品质的影响

【目的】研究油菜素内酯对火龙果果实生长和品质的影响,为提高火龙果产量和品质提供参考依据。【方法】以白玉龙火龙果为材料,采用单因素随机区组试验方法,在火龙果盛花期和果实迅速膨大期（花后第15d）两次喷施不同浓度（0.25、0.50、1.00、2.00mg/L）的油菜素内酯,测定火龙果的坐果率、单果重、果形指数、蛋白质、氨基酸、有机酸、维生素C、蔗糖、还原糖和可溶性总糖含量。【结果】0.25、0.50、1.00和2.00mg/L处理火龙果的坐果率均高于对照（喷清水）10个百分点以上;喷施1.00mg/L处理的火龙果单果重376.59g,显著高于对照308.77g,增幅为21.96%,可溶性总糖含量（103.97mg/g）与对照（92.76mg/g）差异显著;各浓度处理均可增大火龙果果实的纵径和横径,以1.00mg/L处理果实横径最大（8.46cm）,0.50mg/L处理果实纵径最大（10.75cm）、果形指数最高（1.31）。【结论】火龙果盛花期和果实迅速膨大期分别喷施1.00mg/L油菜素内酯可通过增加火龙果的坐果率、单果重和可溶性总糖含量,提高火龙果的产量和品质。

Effects of brassinolide on fruit growth and quality of pitaya

Objective]Effects of different concentrations （0.25, 0.50, 1.00, and 2.00 mg/L） of brassinolide on growth and quality of pitaya fruit were studied to provide references for improving its yield and quality. Method ] Using single factor experiment with randomized block design, ＇Baiyulong＇ pitaya fruit was sprayed with different concentrations of brassinolide at full-bloom stage and the period of fruit rapid expansion （ 15 days after flowering）. Single fruit weight, fruit set rate, fruit shape index, and contents of protein, amino acid, organic acid, VC, sucrose, reducing sugar and total soluble sugar were determined. Result]After two consecutive spraying of hrassinolide at full-bloom stage and the period of fruit rapid expansion, fruit set rate at different concentrations was all over 10 percentage higher than that of the control, vnder the concentration of 1.00 mg/L , pitaya single fruit weight was 376.59 g, 20.51% higher than that of the control（308.77 g）. The content of total soluble sugar （103.97 mg/g） in brassinolide treatment was vastly different from that of the control （92.76 mg/g）. Fruit longitudinal diameter and transverse diameter were increased. The biggest fruit transverse diameter was 8.46 cm at the concentration of 1.00 mg/L. Under the concentration of 0.50 mg/L, the fruit longitudinal diameter was the largest at 10.75 cm and the fruit shape index was the highest at 1.31. Conclusion]Spraying brassinolide to pitaya can get better yield and quality through the increase of fruit set rate, single fruit weight and the content of total soluble sugar.