不同发育期京白梨果实蒸腾速率的测定

 采用自行设计的果实蒸腾速率测定装置, 通过果柄给离体果实连续供水, 并应用物理方法调控测定环境相对湿度和温度, 研究对京白梨( Pyrus ussuriensis Maxim. ‘J ingbaili’) 果实蒸腾速率的持续影响。结果表明, 在供水条件下, 离体果实蒸腾速率测定值在较长的时间范围内保持稳定, 且明显高于不供水的对照; 京白梨果实蒸腾速率随相对湿度增大而减小, 随温度升高而增大; 果实生长发育后期, 蒸腾速率趋于减小。

Measurement of the Transpiration Rate of Developing Pear Fruit

Transpiration rate of the detached pear ( Pyrus ussuriensis Maxim. ‘Jingbaili’) fruit at various development stageswasmeasured using a self-designed device. This device continuously supp lied water to the detached fruit through the pedicel and controlled the air temperature and relative humidity by physicalmeans. The results showed that the water supp ly to detached fruit kept the measured transp iration rate steady for longer period and obtained a higher value in comparison with the control. The increase in air temperature resulted in a significant increase of the fruit transpiration rate and the increase in relative humidity significantly reduced the fruit transpiration rate. The transpiration rate decreased with the development of pear fruit.