水晶种杨梅果实发育规律及性状间相关性分析

梁森苗; 朱婷婷; 张淑文; 宋文君; 马祺; 郑锡良; 戚行江

doi:10.19303/j.issn.1008-0384.2019.05.008

水晶种杨梅果实发育规律及性状间相关性分析

doi: 10.19303/j.issn.1008-0384.2019.05.008

1.
浙江省农业科学院园艺研究所, 浙江杭州 310021
2.
浙江省绍兴市上虞区林业技术推广中心, 浙江绍兴 312300

基金项目:

浙江省农业（果品）新品种选育重大科技专项 2016C02052-2

浙江省农业科学院地方科技合作项目 SY20170005

国家公益性行业（农业）科研专项经费 201203089

详细信息

作者简介:
梁森苗(1966-), 男, 硕士, 研究员, 主要从事杨梅育种与栽培技术研究(E-mail: Liangsm78@163.com)

通讯作者:
戚行江(1963-), 男, 研究员, 主要从事果树科学研究(E-mail: qixj@mail.zaas.ac.cn)

中图分类号: S667.6
计量
- 文章访问数: 1087
- HTML全文浏览量: 174
- PDF下载量: 41
- 被引次数: 0
出版历程
- 收稿日期: 2019-02-26
- 修回日期: 2019-04-14
- 刊出日期: 2019-05-28

Development and Quality of Myrica rubra cv. Shuijingzhong Fruits

1.
Institute of Horticulture, Zhejiang Academy of Agricultural Sciences, Hangzhou, Zhejiang 310021, China
2.
Shangyu Forestry Extension Center of Zhejiang, Shaoxing, Zhejiang 312300, China

摘要

摘要: 目的通过探究水晶种杨梅果实生长过程中各生理生化指标变化，明确其动态变化规律以及性状间的相关性，以期找到反映果实成熟的特征指标。方法以白梅类水晶种为试材，分别测定从幼果期开始的连续18个采样日期的果实色差参数、单果质量、纵径、横径、果形指数、可溶性固形物（TSS）、可溶性糖、有机酸含量等15个指标的动态变化，并分析了各指标间的相互关系。结果果实发育过程中，水晶种的L^*缓慢增大直至稳定；a^*/b^*由负值增大为接近于0的正值后继续缓慢上升；单果质量、纵径和横径均呈不断增大的趋势；TSS、果糖和葡萄糖含量均在果实发育后期迅速积累并达到最大值；苹果酸含量先上升后下降再上升，柠檬酸和草酸含量在果实发育后期呈下降趋势。品质间相关性分析结果显示L^*和a^*/b^*分别与TSS和蔗糖含量之间呈显著性正相关，与草酸之间呈极显著性负相关；果实单果质量、纵径、横径与TSS、果糖、葡萄糖、蔗糖之间呈极显著正相关，与柠檬酸、草酸之间呈极显著负相关。结论表明了L^*、a^*/b^*等色差参数和单果质量、纵径、横径等质量相关性状与果实内在品质指标关系密切，可作为反映水晶种白杨梅果实发育进程的特征指标，为其适时采收提供参考依据。
- 白杨梅 /
- 发育规律 /
- 品质 /
- 相关性
Abstract: Objective The physiological and biochemical properties of Myrica rubra cv. Shuijingzhong fruits during development were studied. Method Indicators, including color, individual weight, dimensions, shape, TSS, and contents of soluble sugars and organic acids, of the fruits were determined in 18 consecutive days for the analysis. Results During the developmental stages, the fruit color changed slowly with increasing L^* till reaching a constant and from a negative to a positive a^*/b^* ratio. The weight, length, and girth of the fruit all on an increasing trend as it grew. The contents of TSS, fructose, and glucose accumulated rapidly to peak at maturation. Malic acid increased initially followed by a decline and another increase, while citric acid and oxalic acid declined continuously. The L^* and a^*/b^* of the fruits significantly correlated with TSS and sucrose contents, but inversely correlated with oxalic acid. The weight, length, and girth of a fruit significantly correlated with TSS, fructose, glucose, and sucrose contents, while significantly inversely correlated with citric acid and oxalic acid. Conclusion The color differences (L^* and a^*/b^*) and quality indices (e.g., individual weight, length, and girth) closely related to the intrinsic properties of the fruits. Therefore, these external measurements reflected the fruit development and could be applied to determine the appropriate timing for harvest.
- Myrica rubra /
- development indicators /
- quality /
- correlation analysis

HTML全文

图 1 白杨梅果实发育过程中色差的变化

Figure 1. Chromatic aberrations during fruit development

下载: 全尺寸图片幻灯片

图 2 白杨梅果实发育过程中质量相关性状的变化

Figure 2. Fruit weight-related traits during fruit development

下载: 全尺寸图片幻灯片

图 3 白杨梅果实发育过程中TSS与可溶性糖含量的变化

Figure 3. TSS and soluble sugar contents during fruit development

下载: 全尺寸图片幻灯片

图 4 白杨梅果实发育过程中有机酸含量的变化

Figure 4. Organic acid content during fruit development

下载: 全尺寸图片幻灯片

表 1 水晶种果实品质指标的相关性分析

Table 1. Correlation analysis on quality indicators

性状Characters	L^*	a^*	b^*	a^/b^	单果质量Single fruit weight	纵径Lengthwise diameter	横径Broadwise diameter	果形指数Fruit shape index	TSS	ω(果糖) Fructose content	ω(葡萄糖) Glucose content	ω(蔗糖) Sucrose content	ω(苹果酸) Malic acid content	ω(草酸) Oxalic acid content	ω(柠檬酸) Citric acid content
L^*	1
a^*	0.419	1
b^*	0.573^*	0.527^*	1
a^/b^	0.836^**	0.616^**	0.569^*	1
单果质量	0.536^*	0.470^*	0.177	0.850^**	1
纵径	0.642^**	0.532^*	0.277	0.914^**	0.987^**	1
横径	0.634^**	0.476^*	0.244	0.901^**	0.990^**	0.996^**	1
果形指数	-0.678^**	-0.321	-0.190	-0.854^**	-0.924^**	-0.930^**	-0.957^**	1
TSS	0.548^*	0.408	0.183	0.840^**	0.985^**	0.974^**	0.982^**	-0.937^**	1
ω(果糖)	0.397	0.445	0.077	0.766^**	0.983^**	0.948^**	0.951^**	-0.864^**	0.958^**	1
ω(葡萄糖)	0.366	0.463	0.056	0.743^**	0.976^**	0.937^**	0.938^**	-0.844^**	0.948^**	0.997^**	1
ω(蔗糖)	0.577^*	0.257	0.123	0.799^**	0.935^**	0.921^**	0.946^**	-0.958^**	0.948^**	0.907^**	0.884^**	1
ω(苹果酸)	0.189	0.110	0.349	0.015	-0.257	-0.183	-0.230	0.310	-0.293	-0.288	-0.294	-0.382	1
ω(草酸)	-0.882^**	-0.512^*	-0.534^*	-0.959^**	-0.834^**	-0.897^**	-0.892^**	0.881^**	-0.844^**	-0.732^**	-0.713^**	-0.812^**	-0.009	1
ω(柠檬酸)	-0.097	-0.137	0.232	-0.448	-0.827^**	-0.739^**	-0.771^**	0.748^**	-0.820^**	-0.880^**	-0.884^**	-0.842^**	0.621^**	0.461	1
注：*表示在0.01水平的显著相关；表示在0.05水平的显著相关。 Note：** stands for the significant level P < 0.01; *stands for the significant level P < 0.05.

下载: 导出CSV

参考文献(24)

[1]	SUN C, HUANG H, XU C, et al. Biological activities of extracts from Chinese bayberry (Myrica rubra Sieb. et Zucc.):a review[J]. Plant Foods for Human Nutrition, 2013, 68(2):97-106. doi: 10.1007/s11130-013-0349-x
[2]	戚行江.杨梅生态栽培[M].北京:中国农业技术出版社, 2016:1-3. QI X J. Ecological Cultivation of Chinese Bayberry[M].Beijing:China Agricultural Science and Technology Press, 2016:1-3.
[3]	朱彩夫, 黄武权.上虞水晶杨梅生物学物性及栽培技术要点[J].浙江柑橘, 2011, 28(2):35-36. doi: 10.3969/j.issn.1009-0584.2011.02.015 ZHU C F, HUANG W Q. Biological properties and cultivation techniques of (Myrica rubra) cv. shuijing[J]. Zhejiang Ganju, 2011, 28(2):35-36.(in Chinese) doi: 10.3969/j.issn.1009-0584.2011.02.015
[4]	梁森苗, 徐云焕, 王伟, 等.杨梅果实发育过程中外观及主要营养品质形成规律研究[J].核农学报, 2016, 30(6):1135-1142. http://d.old.wanfangdata.com.cn/Periodical/hnxb201606014 Liang S M, XU Y H, WANG W, et al.Study on the formation of appearance and main nutritional quality during the development of bayberry fruit[J]. Journal of Nuclear Agricultural Science, 2016, 30(6):1135-1142.(in Chinese) http://d.old.wanfangdata.com.cn/Periodical/hnxb201606014
[5]	黄永红, 曾继吾, 夏瑞, 等.杨梅果实品质动态变化及其综合评价[J].湖南农业大学学报(自然科学版), 2009, 35(3):288-291. http://d.old.wanfangdata.com.cn/Periodical/hunannydx200903017 HUANG Y H, ZENG J W, XIA R, et al.Dynamic changes and comprehensive evaluation of fruit qualities of Myrica rubra[J]. Journal of Hunan Agricultural University (Natural Sciences), 2009, 35(3):288-291.(in Chinese) http://d.old.wanfangdata.com.cn/Periodical/hunannydx200903017
[6]	王涛, 谢小波, 蔡美艳, 等.杨梅新品种黑晶的果实发育与主要品质指标变化规律[J].浙江农业学报, 2007, 19(6):427-430. doi: 10.3969/j.issn.1004-1524.2007.06.007 WANG T, XIE X B, CAI M Y, et al. Characteristics of fruit development and changes in main quality components in the fruits for new cultivar (cv. Heijing) of red bayberry[J]. Acta Agriculturae Zhejiangensis, 2007, 19(6):427-430.(in Chinese) doi: 10.3969/j.issn.1004-1524.2007.06.007
[7]	XIE L, YE X, LIU D, et al. Quantification of glucose, fructose and sucrose in bayberry juice by NIR and PLS[J]. Food Chemistry, 2009, 114(3):1135-1140. doi: 10.1016/j.foodchem.2008.10.076
[8]	XIE L, YE X, LIU D, et al. Prediction of titratable acidity, malic acid, and citric acid in bayberry fruit by near-infrared spectroscopy[J]. Food Research International, 2011, 44(7):0-2204. http://www.wanfangdata.com.cn/details/detail.do?_type=perio&id=de8870e95523634d96336089b5d3d86a
[9]	邵姁, 李永强, 张真真, 等.基于色度分析的蓝莓果实采收标准研究[J].浙江师范大学学报(自然科学版), 2016(1):65-69. http://d.old.wanfangdata.com.cn/Periodical/zjsdxb201601012 SHAO X, LI Y Q, ZHANG Z Z, et al. A study on harvesting standard of blueberry fruit based on chrominance analysis[J]. Journal of Zhejiang Normal University(Natural Sciences), 2016(1):65-69.(in Chinese) http://d.old.wanfangdata.com.cn/Periodical/zjsdxb201601012
[10]	REBECCA O P S, BOYCE A N, CH S, et al. Pigment identification and antioxidant properties of red dragon fruit (Hylocereus polyrhizus)[J]. African Journal of Biotechnology, 2010, 9(10):1450-1454. doi: 10.5897/AJB09.1603
[11]	钱皆兵, 陈子敏, 陈俊伟, 等.乌紫杨梅果实发育和主要品质成分积累特性研究[J].浙江农业学报, 2006, 18(3):151-154. doi: 10.3969/j.issn.1004-1524.2006.03.005 QIAN J B, CHEN Z J, CHEN J W, et al. The characteristics of fruit development and the accumulation of major quality composition in developing red bayberry (Myrica rubra Sieb.et Zuca) fruit[J]. Acta Agriculturae Zhejiangensis, 2006, 18(3):151-154.(in Chinese) doi: 10.3969/j.issn.1004-1524.2006.03.005
[12]	朱婷婷, 梁森苗, 张淑文, 等.早鲜杨梅果实发育和品质形成规律的研究[J].浙江农业学报, 2018, 30(5):764-770. http://d.old.wanfangdata.com.cn/Periodical/zjnyxb201805013 ZHU T T, LIANG S M, ZHANG S W, et al. Study on the fruit development and quality formation of (Myrica rubra) cv. Zaoxian[J]. Acta Agriculturae Zhejiangensis, 2018, 30(5):764-770.(in Chinese) http://d.old.wanfangdata.com.cn/Periodical/zjnyxb201805013
[13]	McGUIRE R G. Reporting of objective color measurements[J]. Hort Science, 1992, 27(12):1254-1255. doi: 10.21273/HORTSCI.27.12.1254
[14]	胡静, 赵瑞峰, 施文庄, 等.烟草中9种有机酸的梯度离子色谱法测定研究[J].分析测试学报, 2011, 30(10):1171-1174. doi: 10.3969/j.issn.1004-4957.2011.10.018 HU J, ZHAO R F, SHI W Z, et al. Determination of nine organic acids in tobacco by gradient ion chromatography[J]. Journal of Instrumental Analysis, 2011, 30(10):1171-1174.(in Chinese) doi: 10.3969/j.issn.1004-4957.2011.10.018
[15]	孙锐, 孙蕾, 马金辉, 等.不同成熟度无花果品质指标的变化分析[J].经济林研究, 2017, 35(2):32-37. http://d.old.wanfangdata.com.cn/Periodical/jjlyj201702005 SUN R, SUN L, MA J H, et al. Change analysis of fig's quality indicators in different maturities[J]. Non-wood Forest Research, 2017, 35(2):32-37.(in Chinese) http://d.old.wanfangdata.com.cn/Periodical/jjlyj201702005
[16]	马培恰, 吴文, 王平, 等.贡柑采收期果肉颜色变化与果实成熟度的关系研究[J].广东农业科学, 2010, 37(10):63-64. doi: 10.3969/j.issn.1004-874X.2010.10.026 MA P Q, WU W, WANG P, et al.Relationship between the color change of Citrus Gonggan flesh and the maturity in harvest time[J].Guangdong Agricultural Sciences, 2010, 37(10):63-64.(in Chinese) doi: 10.3969/j.issn.1004-874X.2010.10.026
[17]	李敏, 高兆银, 苏增建, 等.基于芒果果肉颜色的品质检测技术[J].热带作物学报, 2017(1):166-170. doi: 10.3969/j.issn.1000-2561.2017.01.029 LI M, GAO Z Y, SU Z J, et al. Quality evaluation of mango by fresh colorimetric measurements[J]. Chinese Journal of Tropical Crops, 2017(1):166-170.(in Chinese) doi: 10.3969/j.issn.1000-2561.2017.01.029
[18]	邓朝军, 吴琼, 许奇志, 等.不同成熟度'贵妃'枇杷果实色泽与糖酸含量关系[J].热带作物学报, 2016, 37(9):1747-1751. doi: 10.3969/j.issn.1000-2561.2016.09.015 DENG C J, WU Q, XU Q Z, et al. Relationship between colour and the contents of sugar and acid in different maturity of loquat cultivar Guifei[J]. Chinese Journal of Tropical Crops, 2016, 37(9):1747-1751.(in Chinese) doi: 10.3969/j.issn.1000-2561.2016.09.015
[19]	杨国顺, 石雪晖, 刘昆玉, 等.柑橘果实着色机理研究进展[J].湖南农业大学学报(自然科学版), 2005, 31(1):106-110. http://d.old.wanfangdata.com.cn/Periodical/hunannydx200501028 YANG G S, SHI X H, LIU K Y, et al. Advances on research of coloring mechanisms in citrus fruit[J]. Journal of Hunan Agricultural University(Natural Sciences), 2005, 31(1):106-110.(in Chinese) http://d.old.wanfangdata.com.cn/Periodical/hunannydx200501028
[20]	梁森苗, 王伟, 戚行江, 等. '早佳'杨梅的果实品质形成规律[J].浙江农林大学学报, 2017, 34(3):559-564. http://d.old.wanfangdata.com.cn/Periodical/zjlxyxb201703024 LIANG S M, WANG W, QI X J. et al. Fruit quality of 'Zaojia' red bayberry fruits[J]. Journal of Zhejiang A & F University, 2017, 34(3):559-564.(in Chinese) http://d.old.wanfangdata.com.cn/Periodical/zjlxyxb201703024
[21]	张泽煌, 卢新坤, 林旗华, 等. 10个杨梅品种果实糖和氨基酸含量分析[J].江西农业学报, 2011, 23(7):18-20. doi: 10.3969/j.issn.1001-8581.2011.07.005 ZHANG Z H, LU X K, LIN Q H, et al. Analysis on content of sugar and amino acid in fruits of 10 waxberry cultivars[J]. Acta Agriculturae Jiangxi, 2011, 23(7):18-20.(in Chinese) doi: 10.3969/j.issn.1001-8581.2011.07.005
[22]	张淑文, 梁森苗, 郑锡良, 等.杨梅优株果实品质的主成分分析及综合评价[J].果树学报, 2018, 35(8):977-986. http://www.wanfangdata.com.cn/details/detail.do?_type=perio&id=gskx201808009 ZHANG S W, LIANG S M, ZHENG X L, et al. Principal component analysis and comprehensive evaluation of fruit quality in some advanced selectio[J]. Journal of Fruit Science, 2018, 35(8):977-986.(in Chinese) http://www.wanfangdata.com.cn/details/detail.do?_type=perio&id=gskx201808009
[23]	Ding C K, Chachin K, Ueda Y, et al. Modified atmosphere packaging maintains postharvest quality of loquat fruit[J]. Postharvest Biology & Technology, 2002, 24(3):341-348. http://cn.bing.com/academic/profile?id=1ac1c22815f1e6c978ae92444986aff7&encoded=0&v=paper_preview&mkt=zh-cn
[24]	陈美霞, 赵从凯, 陈学森, 等.杏果实发育过程中糖积累与蔗糖代谢相关酶的关系[J].果树学报, 2009, 26(3):320-324. http://www.wanfangdata.com.cn/details/detail.do?_type=perio&id=gskx200903011 CHEN M X, ZHAO C K, CHEN X S, et al. Relationship between accumulation of sugar and sucrose-metabolizing enzymes during apricot fruit development[J]. Journal of Fruit Science, 2009, 26(3):320-324.(in Chinese) http://www.wanfangdata.com.cn/details/detail.do?_type=perio&id=gskx200903011