杨梅新品种黑晶的果实发育与主要品质指标变化规律

以温岭大梅和东魁杨梅为对照,测定了黑晶杨梅果实发育过程中果实纵横径、单果重、糖、酸和花色苷含量的动态变化。结果表明:3个品种的果实生长发育动态变化规律基本一致,生长速率都呈双S型的曲线变化。在6月中旬果实进入快速膨大期,糖含量迅速上升,可滴定酸含量快速下降,花色苷大量积累,此期是黑晶杨梅果实品质形成的关键时期。与温岭大梅和东魁杨梅相比,黑晶杨梅具有高糖低酸、富含花色苷的品质特性,具有较高的生产推广价值。

Characteristics of fruit development and changes in main quality components in the fruits for new cultivar (cv. Heijing) of red bayberry

This study compared the dynamic changes in vertical and transect diameters of the fruits,single fruit weights,the contents of sucrose,titratable acid,and anthocyanin in the fruits of a newly bred variety Heijing and another two cultivar(Wenling Damei and Dongkui) of red bayberry during the process of fruit development.The results showed that the dynamic changes in the fruit development of the three cultivars were almost consistent.The growth curves of the fruits exhibited as double S-type.At middle June,the development of the fruit began to enter rapid expansion period and the accumulation of sucrose contents increased quickly,the contents of titratable acid dropped rapidly,anthoanyanin greatly accumulated.The rapid expansion period of the fruits was the key period of quality formation of red bayberry(cv.Heijing).Comparing with the control cultivars(Wenling Damei and Dongkui),new cultivar Heijing owned higher sucrose,less acid,and richer anthocyanin.Therefore,the cultivar possessed a high popularizing value in the production.