摘要
【目的】为了明确温州蜜柑粗皮大果形成的原因和关键时期,【方法】试验以‘国庆一号’温州蜜柑为材料,比较果实发育过程中,粗皮大果与薄皮果果蒂处果皮的显微结构差异。【结果】结果表明,花后21 d粗皮大果中果皮细胞开始排列疏松,花后28 d其外果皮出现凹凸不平现象,这些均与薄皮果存在明显差异;花后7～21 d果皮细胞层数快速增长,导致果皮增厚,粗皮大果与薄皮果表现显著差异;果实成熟前,薄皮果果皮逐渐变薄,粗皮大果的果皮却不断增厚,成熟时其果皮厚度达到薄皮果的3.8倍。【结论】花后7～28 d是粗皮大果果皮增厚的关键时期。
[Objective] This study is to find out the forming reasons and critical period of rough fruit of Satsuma. [Method] Citrus unshiu ‘Guoqing No.l＇ was used as an experiment material in the study. [Result] Histological structural characteristics were compared between the pedicel pericarp of rough fruit and smooth fruit during the fruit development. Results showed that the mesocarp cells of rough fruit became loose from 21d after flower. It was found that the exocarp of rough fruit was rough rather than smooth from 28 d after flower; The number of cell layers in pericarp increased rapidly, which lead to the thickening of peel. During this period the peel thickness began to show significant differences between rough fruit and smooth fruit. The pericarp of smooth fruit turned thinner before fruit ripening, but that of rough fruit thickened continuously, and the thickness of pericarp was 3.8 times as that of smooth fruit in the end. The number of cell layers in pericarp and the cell diameter of rough fruit increased from 7 d to 28 d after flower. [Conclusion] Therefore the period from 7 d to 28 d after flower should be the critical period for pericarp thickening of rough fruit.
出处
《果树学报》
CAS
CSCD
北大核心
2012年第5期789-793,共5页
Journal of Fruit Science
基金
国家现代农业(柑橘)产业体系建设专项
