龙眼新品种（系）引种南宁的果实发育和品质变化规律比较

为研究龙眼新品种（系）在广西南宁市的果实发育和品质变化规律,以引进的‘福晚8号’‘晚香’‘宝石1号’3个龙眼新品种（系）及广西主栽品种‘石硖’和‘桂明1号’为试验材料,定期观测果实发育过程中的纵横径、单果重、可食率、果形指数、可溶性固形物（TSS）、维生素C、可溶性蛋白质、可滴定酸、可溶性糖等的变化规律,试验结果表明：5个龙眼品种（系）在果实成熟期,‘晚香’的单果重最大,其次是‘宝石1号’‘福晚8号’和‘桂明1号’,‘石硖’最小。果实成熟期‘福晚8号’的可食率最大,其次是‘晚香’和‘宝石1号’,均高于‘桂明1号’和‘石硖’。果实成熟期和TSS达到最大值的时间以‘石硖’最早,‘宝石1号’次之,然后是‘桂明1号’‘福晚8号’和‘晚香’的成熟期最迟。退糖速度以‘桂明1号’最慢,其次是‘福晚8号’‘晚香’和‘石硖’,‘宝石1号’退糖速度最快。‘福晚8号’和‘桂明1号’的维生素C含量在达到最大值时高于其他品种,其次是‘晚香’和‘宝石1号’,‘石硖’的较低。可滴定酸含量在果实发育前期以‘桂明1号’和‘福晚8号’的较高,其次是‘宝石1号’,‘石硖’和‘晚香’较低,果实发育后期以‘桂明1号’‘晚香’‘宝石1号’和‘福晚8号’较高,‘石硖’的最低。引进的‘福晚8号’和‘晚香’表现为晚熟、果大肉厚、果实品质较好,‘宝石1号’表现为早中熟、果大肉厚、果实品质较好,可以作为广西良好的中晚熟品种（系）引种材料,具有较好的推广应用价值,可丰富广西的龙眼品种结构。

Comparison of Fruit Development and Quality Change Rules of New Longan Varieties (Lines) Introduced into Nanning

In order to study the fruit development and quality changes of new longan varieties (lines) in Nanning, Guangxi, three new longan varieties (lines), ‘Fuwan No.8’, ‘Wanxiang’ and ‘Baoshi No.1’, which were introduced from the Fruit Research Institute, Fujian Academy of Agricultural Sciences, and the main cultivars in Guangxi, ‘Shixia’ and ‘Guiming No.1’, were used as the experimental materials. In order to provide a theoretical basis for the introduction and demonstration of new longan varieties and the formulation of corresponding cultivation and management techniques, the variation rules of single fruit weight, edible rate, fruit shape index, soluble solids, vitamin C, soluble protein, titratable acid and soluble sugar were provided. The single fruit weight of ‘Wanxiang’ was the largest, followed by that of ‘Baoshi No.1’, ‘Fuwan No.8’ and ‘Guiming No.1’, and that of ‘Shixia’ was the smallest. The edible rate of ‘Fuwan No.8’ was the highest, followed by that of ‘Wanxiang’ and ‘Baoshi No.1’, which was higher than that of ‘Guiming No.1’ and ‘Shixia’. The ripening time of ‘Shixia’ was the earliest, followed by that of ‘Baoshi No.1’, ‘Guiming No.1’, ‘Fuwan No.8’ and ‘Wanxiang’. ‘Guiming No.1’ was the slowest in soluble sugar content reduction, followed by ‘Fuwan No.8’, ‘Wanxiang’ and ‘Shixia’, and ‘Baoshi No.1’ was the fastest in soluble sugar content reduction. The vitamin C content of ‘Fuwan No.8’ and ‘Guiming No. 1’ was higher than that of the other varieties at the maximum value, followed by that of ‘Wanxiang’ and ‘Baoshi No.1’, and that of ‘Shixia’ was lower. The titratable acid content of ‘Guiming No.1’ and ‘Fuwan No.8’ was higher in the early stage of fruit development, followed by that of ‘Baoshi No.1’, ‘Shixia’ and' ‘Wanxiang’. At the later stage of fruit development, the content of titratable acid in ‘Guiming No.1’, ‘Wanxiang’, ‘Baoshi No.1’ and ‘Fuwan No.8’ was higher, and that of ‘Shixia’ was the lowest. ‘Fuwan No.8’ and ‘Wanxiang’ were late maturing, big and fleshy, and good fruit quality, while ‘Baoshi No.1’ showed early and middle maturity, big fruit and thick flesh, and good fruit quality. They could be used as good introduction materials for medium and late maturing varieties (lines) in Guangxi, which had good popularization and application value in Guangxi, and could enrich the variety structure of longan in Guangxi.