| 拉枝角度对富士苹果树生理特性和果实品质的影响 |
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| 引用本文： | 韩明玉,李永武,范崇辉,赵彩萍.拉枝角度对富士苹果树生理特性和果实品质的影响[J].园艺学报,2008,35(9):1345-1350. |
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| 作者姓名： | 韩明玉 李永武 范崇辉 赵彩萍 |
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| 作者单位： | (西北农林科技大学园艺学院，陕西 杨凌 712100) |
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| 基金项目： | 国家引进国际先进农业科学技术计划(948计划)，农业部公益性行业专项 |
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| 摘 要： | 对不同拉枝角度对富士苹果树生理特性和果实品质的影响进行了研究。结果表明：富士苹果枝条经不同角度拉枝处理后，除果实总酸含量外，多数指标均随着拉枝角度的增大而升高，在110°时为最高，随后又下降；其中叶片净光合速率和果实维生素C含量在拉枝110°时与其他角度处理达极显著水平；叶片气孔导度、叶片厚度、平均单果质量及果实果胶含量在拉枝110°时与70°及55°达极显著水平；叶片总糖含量及下表皮厚度在拉枝110°与90°、70°及55°达极显著水平；叶片胞间CO2浓度、叶片总氮含量、栅栏细胞长度、果形指数、果实硬度以及果实总糖含量等各处理间差异不显著；果实总酸含量随着拉枝角度的增大而减少，在拉枝110°时达最低以后又增加。拉枝角度不同，果树抽生枝条的数量和枝类组成也不同，当主枝拉枝90°和110°时抽生的枝条主要集中在距主干30～120 cm之间，枝类组成以5～30 cm的中、长枝为主。说明富士拉枝角度为110°时，树体易成花，果实品质好。
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| 关 键 词： | 苹果 拉枝角度 生理特性 果实 品质 |
| 收稿时间： | 2008-06-03 |
Effects of Branch Bending Angle on Physiological Characteristics and Fruit Quality of Fuji Apple |
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| HAN Ming-yu,LI Yong-wu,FAN Chong-hui,ZHAO Cai-ping.Effects of Branch Bending Angle on Physiological Characteristics and Fruit Quality of Fuji Apple[J].Acta Horticulturae Sinica,2008,35(9):1345-1350. |
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| Authors: | HAN Ming-yu LI Yong-wu FAN Chong-hui ZHAO Cai-ping |
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| Institution: | (College of Horticulture, Northwest A&F University ,Yangling, ShaanXi 712000,China) |
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| Abstract: | The effects of branch bending angle on physiological characteristics and fruit quality of Fuji apple were studied. The results showed that except content of fruit the total acid, most of the items increased with the increase of branch bending angle, arrived to the highest point when the angle of branch was 110°, and then decreased. Leaf photosynthetic rate and fruit VC content in 110°were markedly higher than that of the other angles; Leaf stomata conductance, leaf thickness, fruit mass and fruit pectin content in 110°were significantly higher than those of 70° and 55°; Leaf total sugar content and thickness of the foliar epidermis in 110° were markedly higher than those of 90, 70° and 55°; there were not significant differences in leaf intercellular CO2 concentration, leaf total nitrogen content, stockade cell length, fruit shape index, hardness and total sugar content between the different treatments of branch bending angle. The content of fruit total acid reduced with the increase of branch bending angle, and arrived its lowest point when the angle of branch was 110°, and then increased. The angle of bending branch also affected the quantity and types of shoots, and when the angle of bending branch was 90°and 110°, shoots were mainly located in 30-120 cm from the trunk and the length of most branches were about between 5-30 cm. So when bending angle is 110°, Fuji tree is easy to form flower bud and improve fruit quality. |
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| Keywords: | apple bending angle physiological characteristics fruit quality |
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