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农学学报

农学学报 ›› 2024, Vol. 14 ›› Issue (3): 63-67.doi: 10.11923/j.issn.2095-4050.cjas2023-0062

• 林学 园艺 园林 食用菌 • 上一篇    下一篇

‘脆蜜金柑’不同批次果实膨大规律及其可溶性固形物含量分析

吴炫柯1,2(), 黄维1,2, 何正令3, 郑红4, 陈一新4, 姚裕群5()   

  1. 1 柳州市农业气象试验站，广西柳州 545003
    2 柳州市气象局，广西柳州 545001
    3 来宾市园林管理中心，广西来宾 546100
    4 融安县气象局，广西融安 545400
    5 广西科技大学，广西柳州 545005
  • 收稿日期:2023-03-14 修回日期:2023-06-12 出版日期:2024-03-16 发布日期:2024-03-16
  • 通讯作者:
    姚裕群，女，1979年出生，广西柳城人，教授，博士，主要从事种质资源利用研究。通信地址：545005 广西柳州市鱼峰区柳石路257号，E-mail：。
  • 作者简介:

    吴炫柯，男，1979年出生，广西三江人，高级工程师，硕士，主要从事农业气象研究。通信地址：545003 广西柳州市柳北区沙塘镇公馆路10号气象站，E-mail：。

  • 基金资助:
    广西自然科学基金项目“广西甘蔗当家品种不同播种期对产量和品质的影响”(2020GXNSFAA159028); 广西气象局气象科研计划面上项目“脆蜜金柑品质与其气象因子关系研究”(桂气科2021M03)

Analysis of Fruit Expansion Pattern and Soluble Solid Content of Different Batches of ‘Cuimi’ Kumquat

WU Xuanke1,2(), HUANG Wei1,2, HE Zhengling3, ZHENG Hong4, CHEN Yixin4, YAO Yuqun5()   

  1. 1 Liuzhou Agrometeorological Experimental Station, Liuzhou 545003, Guangxi, China
    2 Liuzhou Meteorological Bureau, Liuzhou 545001, Guangxi, China
    3 Landscape Management Center of Laibin, Laibin 546100, Guangxi, China
    4 Rong’an County Meteorological Bureau, Rong’an 545400, Guangxi, China
    5 Guangxi University of Science and Technology, Liuzhou 545005, Guangxi, China
  • Received:2023-03-14 Revised:2023-06-12 Online:2024-03-16 Published:2024-03-16

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摘要：

探讨‘脆蜜金柑’不同批次果实的膨大规律及其可溶性固形物含量动态变化，以广西融安县‘脆蜜金柑’为试验材料，在其不同批次果实的膨大期测定果实横径和纵径，在成熟期测定果实的可溶性固形物含量。结果表明，在‘脆蜜金柑’果实膨大阶段，第1、2批次果实容易形成大果，第3批次果实则较小。在果实成熟初期，第2批次果实可溶性固形物含量最高，中后期以第3批次果实可溶性固形物含量最高。表明第1、2批次果实膨大时间早，持续时间长形成大果，可溶性固形物含量也较高，且市场上售价高，在生产上应采取相应措施保住第1、第2批次果实，达到提高产量、增加效益的目的。

关键词: ‘脆蜜金柑’, 结果批次, 果实膨大, 可溶性固形物, 动态变化

Abstract:

Fruit expansion rule and dynamic change of soluble solid content of different batches of ‘Cuimi’ kumquat was studied. ‘Cuimi’ kumquat in Rong’an County of Guangxi was used as the experimental material. The transverse diameter and longitudinal diameter of the fruit were measured during the expansion period of different batches of fruits, and the soluble solids content of the fruit was measured at the maturity stage. The results showed that in the fruit enlargement stage of ‘Cuimi’ kumquat, the first and second batches of fruits were easy to form large fruits, and the third batch of fruits was smaller. In the early stage of fruit ripening, the soluble solids content of the second batch of fruit was the highest, and in the middle and late stages, the soluble solids content of the third batch of fruit was the highest. The results showed that the first and second batches of fruits expanded early, lasted for a long time to form large fruits, and the soluble solid content was also high, and the market price was high. Therefore, corresponding measures should be taken to preserve the first and second batches of fruits in production, so as to improve the yield and increase the benefit.

Key words: ‘Cuimi’ kumquat, different batches, fruit swelling, soluble solids, dynamic change