中华猕猴桃‘金阳’果实生长发育动态分析
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摘要
研究南京地区‘金阳’猕猴桃果实发育规律,为其在南京及其周边地区的推广及优质丰产提供理论依据。以5年生‘金阳’猕猴桃为试验材料,定期观察并记录‘金阳’猕猴桃从坐果到成熟软化过程中的鲜重、干重、纵横径、种子发育和果肉颜色等形态指标,并测定可溶性固形物、可溶性糖、可滴定酸、有机酸、维生素C、叶绿素和类胡萝卜素等含量。结果表明,‘金阳’猕猴桃花后0～40 d果实迅速膨大,鲜重快速增加;花后20～116 d干物质不断积累;花后83 d种子开始变黑,花后97 d种子完全变黑成熟。‘金阳’果实成熟前,可溶性固形物变化幅度较小,可溶性糖含量呈上升趋势,维生素C和可滴定酸均呈先上升后下降的趋势,有机酸中奎宁酸、苹果酸、柠檬酸的含量较高。‘金阳’花后138～154 d,果实达到可采收状态。果实采收后,硬度迅速下降,并且类胡萝卜素/叶绿素的比值升高,果肉颜色由绿色转为黄绿色,再变为黄色。南京地区可食用状态下‘金阳’猕猴桃单果重为80.5 g,果肉金黄色,维生素C的含量为129 mg/100 g,可溶性固形物的含量为14%,可滴定酸的含量为1.4%,果实经济性状良好,因此‘金阳’猕猴桃适宜在南京地区推广。
This paper studied the fruit development rule of 'Jinyang' kiwifruit in Nanjing so as to provide theoretical reference for its promotion and good quality and high yield in Nanjing and the surrounding areas. The five-year old 'Jinyang' kiwifruit was selected as the material, and the morphological indexes such as fresh weight,dry weight, vertical and horizontal diameters, seed formation and the flesh color of fruit from fruit setting to ripening and softening were observed and recorded. In addition, the content of soluble solid, soluble sugar,titratable acid, organic acid, vitamin C, chlorophyll and carotenoid were measured. The results showed that the fruit of 'Jinyang' kiwifruit rapidly expanded and the fresh weight increased in the 0～40 days after anthesis. Dry matter accumulated between 20 and 116 days after anthesis. Seeds began to turn black at 83 days after anthesis,and became completely black and mature at 97 days after anthesis. Before the ripening of 'Jinyang', the content of soluble solid varied little, the content of soluble sugar showed upward trend, the content of vitamin C and titratable acid presented 'up-down' trend, and the contents of quinic acid, malic acid and citric acid were very high. Between138 and 154 days after anthesis, 'Jinyang' could be harvested. After harvest, the firmness of fruit dropped rapidly and the ratio of carotenoid/chlorophyll increased. At the same time, the flesh color turned from green to yellow green and became yellow finally. In Nanjing, the single weight of edible 'Jinyang' was 80.5 g. The flesh was golden yellow, and the contents of vitamin C, soluble solid and titratable acid were 129 mg/100 g, 14%, 1.4%, respectively.The economic characters of fruit were good, so 'Jinyang' was suitable for promotion in Nanjing.
This paper studied the fruit development rule of 'Jinyang' kiwifruit in Nanjing so as to provide theoretical reference for its promotion and good quality and high yield in Nanjing and the surrounding areas. The five-year old 'Jinyang' kiwifruit was selected as the material, and the morphological indexes such as fresh weight,dry weight, vertical and horizontal diameters, seed formation and the flesh color of fruit from fruit setting to ripening and softening were observed and recorded. In addition, the content of soluble solid, soluble sugar,titratable acid, organic acid, vitamin C, chlorophyll and carotenoid were measured. The results showed that the fruit of 'Jinyang' kiwifruit rapidly expanded and the fresh weight increased in the 0～40 days after anthesis. Dry matter accumulated between 20 and 116 days after anthesis. Seeds began to turn black at 83 days after anthesis,and became completely black and mature at 97 days after anthesis. Before the ripening of 'Jinyang', the content of soluble solid varied little, the content of soluble sugar showed upward trend, the content of vitamin C and titratable acid presented 'up-down' trend, and the contents of quinic acid, malic acid and citric acid were very high. Between138 and 154 days after anthesis, 'Jinyang' could be harvested. After harvest, the firmness of fruit dropped rapidly and the ratio of carotenoid/chlorophyll increased. At the same time, the flesh color turned from green to yellow green and became yellow finally. In Nanjing, the single weight of edible 'Jinyang' was 80.5 g. The flesh was golden yellow, and the contents of vitamin C, soluble solid and titratable acid were 129 mg/100 g, 14%, 1.4%, respectively.The economic characters of fruit were good, so 'Jinyang' was suitable for promotion in Nanjing.
引文
Chen F.X.,Liu X.H.,and Chen L.S.,2005,Advances in research on organic acid metabolism in fruits,Guoshu Xuebao(Journal of Fruit Science),22(5):526-531(陈发兴,刘星辉,陈立松,2005,果实有机酸代谢研究进展,果树学报,22(5)526-531)
Chen Y.T.,Cheng C.Z.,Lai R.L.,Feng X.,Chen T.,Gao M.X.Chen W.G.,and Wu R.J.,2017,Research progress on factors influencing kiwifruit storage,Fujian Nongye Xuebao(Fujian Journal of Agricultural Sciences),32(2):222-227(陈义挺,程春振,赖瑞联,冯新,陈婷,高明霞,陈文光,吴如健,2017,猕猴桃果实贮藏影响因子研究进展,福建农业学报,32(2):222-227)
Cheng B.,Zhang J.F.,Xu H.Y.,Hou L.X.,Wang Y.H.,Zhang Y.and Wang C.,2013,Analysis of organic acid contents in wine grape from different cultivars,Shipin Kexue(Food Science),34(12):223-228(成冰,张京芳,徐洪宇,侯力璇王月晖,张颜,王成,2013,不同品种酿酒葡萄有机酸含量分析,食品科学,34(12):223-228)
Fang J.B.,Huang H.W.,and Li S.H.,2002,Inflence of CPPU on kiwifruit sugar content and titratable acidity during fruit development,Guoshu Xuebao(Journal of Fruit Science),19(4):235-239(方金豹,黄宏文,李绍华,2002,CPPU对猕猴桃果实发育过程中糖,酸含量变化的影响,果树学报,19(4):235-239)
Gao J.,Huang C.H.,Ge C.L.,Qu X.Y.,Gu Q.Q.,and Xu X.B.,2013,Analysis of differential gene expression during color-turning stages in yellow flesh kiwifruit(Actinidia chinensis)using DGE,Guoshu Xuebao(Journal of Fruit Science),30(3):361-368(高洁,黄春辉,葛翠莲,曲雪艳,辜青青,徐小彪,2013,利用DGE对黄肉猕猴桃果实着色过程中相关差异基因表达的解析,果树学报,30(3):361-368)
Gu X.,Chen Q.H.,He H.P.,and Xu A.C.,2009,Evaluation of good traits on kiwifruit'Jinnong'and'Jinyang',Zhongguo Nanfang Guoshu(South China Fruits),38(6):30-31(顾霞,陈庆红,何华平,徐爱春,2009,“金农”和“金阳”猕猴桃优良性状评价,中国南方果树,38(6):30-31)
Holler S.,Ueda Y.,Wu L.B.,Wang Y.X.,Hajirezaei M.R.,Ghaffari M.R.,Wirén N.V.,and Frei M.,2015,Ascorbate biosynthesis and its involvement in stress tolerance and plant development in rice(Oryza sativa L.),Plant Mol.Biol.,88(6):545-560
Huang C.H.,Ge C.L.,Gao J.,Zhang X.Y.,Qu X.Y.,and Xu X.B.,2014,Dynamic changes in flesh color in different kiwifruit type during fruit development,Jiangxi Nongye Daxue Xuebao(Acta Agriculturae Universitatis Jiangxiensis),36(3):501-506(黄春辉,葛翠莲,高洁,张晓燕,曲雪艳,徐晓彪,2014,不同类型猕猴桃果实发育过程中内果皮色泽的动态变化,江西农业大学学报,36(3):501-506)
Huang H.W.,Gong J.J.,Wang S.M.,He Z.C.,Zhang Z.H.,and Li J.Q.,2000,Genetic diversity in the genus Actinidia,Shengwu Duoyangxing(Biodiversity Science),8(1):1-12(黄宏文,龚俊杰,王圣梅,何子灿,张忠慧,李建强,2000,猕猴桃属(Actinidia)植物的遗传多样性,生物多样性,8(1):1-12)
Huang H.W.,Zhang T.L.,Gong J.J.,and Qin Z.Q.,1989,A study report on the selection of Actinidia chinensis'Jinnong No.1'and'Jinyang No.1',Guoshu Kexue(Journal of Fruit Science),8(1):52-56(黄宏文,张田力,龚俊杰,秦仲麒,1989,中华猕猴桃优良品系“金阳1号”“金农1号”选育研究报告,果树科学,8(1):52-56)
Jin F.L.,Han C.M.,and Li M.,2010,Research on growth and development on Actinidia chinensis,Beifang Yuanyi(Northern Horticulture),(12):24-27(金方伦,韩成敏,黎明,2010,中华猕猴桃果实生长发育的研究,北方园艺,(12):24-27)
Li D.W.,Liu Y.F.,Li X.W.,Rao J.Y.,Yao X.H.,and Zhong C.H.,2014,Genetic diversity in kiwifruit polyploid complexes:insights into cultivar evaluation,conservation,and utilization,Tree Genetics and Genomes,10(5):1451-1463
Li H.S.,ed.,2000,Principles and techniques of plant physiological biochemical experiment,High Education Press,Beijing,China,pp.134-136(李合生,主编,2000,植物生理生化实验原理和技术,高等教育出版社,中国,北京,pp.134-136)
Liu W.X.,Miao H.X.,Jin Z.Q.,Liu J.H.,Jia C.H.,Sun P.G.,and Xu B.Y.,2013,Effects of ethylene and 1-MCP on pigment content and degreening of banana during ripening,Guoshu Xuebao(Journal of Fruit Science),30(6):1051-1055(刘伟鑫,苗红霞,金志强,刘菊华,贾彩虹,孙佩光,徐碧玉,2013,乙烯和1-MCP处理对香蕉采后果皮色素含量及褪色变黄的调控,果树学报,30(6):1051-1055)
Liu Y.L.,Hu H.T.,and Lan D.W.,2006,Advance in research on vitamin C biosynthesis and gene engineering,Guoshu Xuebao(Journal of Fruit Science),23(3):431-436(刘永立,胡海涛,兰大伟,2006,维生素C的生物合成及其基因调控研究进展,果树学报,23(3):431-436)
Niu L.R.,Li T.,Feng J.M.,Zhang J.,Zhang P.S.,and Kang Z.K.,2015,The analysis of soluble sugar content and composition of 7 major categories kinds of jujube,Shanxi Nongye Kexue(Journal of Shanxi Agricultural Sciences),43(1):10-13(牛林茹,李涛,冯俊敏,张佳,张佩舜,康振奎,2015,7种大品类红枣中可溶性糖含量及组成成分分析,山西农业科学,43(1):10-13)
Peng G.,2013,Chlorophyll and carotenoid metabolism based fruit color-break in cirtus,Dissertation for Ph.D.,Zhejiang University,Supervisor:Xu C.J.,pp.1-17(彭刚,2013,柑橘果实转色的叶绿素和类胡萝卜素代谢基础,博士学位论文,浙江大学,导师:徐昌杰,pp.1-17)
Qian Z.J.,Liu T.,Wang H.,Qu H.X.,Zhong C.H.,Huang H.W.,and Jiang Y.M.,2011,Effects of harvest stage and storage temperature on quality of'Jinyan'kiwifruit,Redai Yaredai Zhiwu Xuebao(Journal of Tropical and Subtropical Botany),19(12):127-134(钱政江,刘亭,王慧,屈红霞,钟彩虹,黄宏文,蒋跃明,2011,采收期和贮藏温度对“金艳”猕猴桃品质的影响,热带亚热带植物学报,19(12):127-134)
Sun P.G.,Wu Q.,Miao H.X.,Li J.H.,Xu B.Y.,and Jin Z.Q.,2016,Variation characteristics of organic acid components and contents in'Baxijiao'and'Fenjiao'fruits,Jiyinzuxue Yu Yingyong Shengwuxue(Genomics and Applied Biology),35(11):3154-3162(孙佩光,吴琼,苗红霞,李玖慧,徐碧玉,金志强,2016,巴西蕉和粉蕉果实有机酸组分及其含量变化特征,基因组学与应用生物学,35(11):3154-3162)
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Chen Y.T.,Cheng C.Z.,Lai R.L.,Feng X.,Chen T.,Gao M.X.Chen W.G.,and Wu R.J.,2017,Research progress on factors influencing kiwifruit storage,Fujian Nongye Xuebao(Fujian Journal of Agricultural Sciences),32(2):222-227(陈义挺,程春振,赖瑞联,冯新,陈婷,高明霞,陈文光,吴如健,2017,猕猴桃果实贮藏影响因子研究进展,福建农业学报,32(2):222-227)
Cheng B.,Zhang J.F.,Xu H.Y.,Hou L.X.,Wang Y.H.,Zhang Y.and Wang C.,2013,Analysis of organic acid contents in wine grape from different cultivars,Shipin Kexue(Food Science),34(12):223-228(成冰,张京芳,徐洪宇,侯力璇王月晖,张颜,王成,2013,不同品种酿酒葡萄有机酸含量分析,食品科学,34(12):223-228)
Fang J.B.,Huang H.W.,and Li S.H.,2002,Inflence of CPPU on kiwifruit sugar content and titratable acidity during fruit development,Guoshu Xuebao(Journal of Fruit Science),19(4):235-239(方金豹,黄宏文,李绍华,2002,CPPU对猕猴桃果实发育过程中糖,酸含量变化的影响,果树学报,19(4):235-239)
Gao J.,Huang C.H.,Ge C.L.,Qu X.Y.,Gu Q.Q.,and Xu X.B.,2013,Analysis of differential gene expression during color-turning stages in yellow flesh kiwifruit(Actinidia chinensis)using DGE,Guoshu Xuebao(Journal of Fruit Science),30(3):361-368(高洁,黄春辉,葛翠莲,曲雪艳,辜青青,徐小彪,2013,利用DGE对黄肉猕猴桃果实着色过程中相关差异基因表达的解析,果树学报,30(3):361-368)
Gu X.,Chen Q.H.,He H.P.,and Xu A.C.,2009,Evaluation of good traits on kiwifruit'Jinnong'and'Jinyang',Zhongguo Nanfang Guoshu(South China Fruits),38(6):30-31(顾霞,陈庆红,何华平,徐爱春,2009,“金农”和“金阳”猕猴桃优良性状评价,中国南方果树,38(6):30-31)
Holler S.,Ueda Y.,Wu L.B.,Wang Y.X.,Hajirezaei M.R.,Ghaffari M.R.,Wirén N.V.,and Frei M.,2015,Ascorbate biosynthesis and its involvement in stress tolerance and plant development in rice(Oryza sativa L.),Plant Mol.Biol.,88(6):545-560
Huang C.H.,Ge C.L.,Gao J.,Zhang X.Y.,Qu X.Y.,and Xu X.B.,2014,Dynamic changes in flesh color in different kiwifruit type during fruit development,Jiangxi Nongye Daxue Xuebao(Acta Agriculturae Universitatis Jiangxiensis),36(3):501-506(黄春辉,葛翠莲,高洁,张晓燕,曲雪艳,徐晓彪,2014,不同类型猕猴桃果实发育过程中内果皮色泽的动态变化,江西农业大学学报,36(3):501-506)
Huang H.W.,Gong J.J.,Wang S.M.,He Z.C.,Zhang Z.H.,and Li J.Q.,2000,Genetic diversity in the genus Actinidia,Shengwu Duoyangxing(Biodiversity Science),8(1):1-12(黄宏文,龚俊杰,王圣梅,何子灿,张忠慧,李建强,2000,猕猴桃属(Actinidia)植物的遗传多样性,生物多样性,8(1):1-12)
Huang H.W.,Zhang T.L.,Gong J.J.,and Qin Z.Q.,1989,A study report on the selection of Actinidia chinensis'Jinnong No.1'and'Jinyang No.1',Guoshu Kexue(Journal of Fruit Science),8(1):52-56(黄宏文,张田力,龚俊杰,秦仲麒,1989,中华猕猴桃优良品系“金阳1号”“金农1号”选育研究报告,果树科学,8(1):52-56)
Jin F.L.,Han C.M.,and Li M.,2010,Research on growth and development on Actinidia chinensis,Beifang Yuanyi(Northern Horticulture),(12):24-27(金方伦,韩成敏,黎明,2010,中华猕猴桃果实生长发育的研究,北方园艺,(12):24-27)
Li D.W.,Liu Y.F.,Li X.W.,Rao J.Y.,Yao X.H.,and Zhong C.H.,2014,Genetic diversity in kiwifruit polyploid complexes:insights into cultivar evaluation,conservation,and utilization,Tree Genetics and Genomes,10(5):1451-1463
Li H.S.,ed.,2000,Principles and techniques of plant physiological biochemical experiment,High Education Press,Beijing,China,pp.134-136(李合生,主编,2000,植物生理生化实验原理和技术,高等教育出版社,中国,北京,pp.134-136)
Liu W.X.,Miao H.X.,Jin Z.Q.,Liu J.H.,Jia C.H.,Sun P.G.,and Xu B.Y.,2013,Effects of ethylene and 1-MCP on pigment content and degreening of banana during ripening,Guoshu Xuebao(Journal of Fruit Science),30(6):1051-1055(刘伟鑫,苗红霞,金志强,刘菊华,贾彩虹,孙佩光,徐碧玉,2013,乙烯和1-MCP处理对香蕉采后果皮色素含量及褪色变黄的调控,果树学报,30(6):1051-1055)
Liu Y.L.,Hu H.T.,and Lan D.W.,2006,Advance in research on vitamin C biosynthesis and gene engineering,Guoshu Xuebao(Journal of Fruit Science),23(3):431-436(刘永立,胡海涛,兰大伟,2006,维生素C的生物合成及其基因调控研究进展,果树学报,23(3):431-436)
Niu L.R.,Li T.,Feng J.M.,Zhang J.,Zhang P.S.,and Kang Z.K.,2015,The analysis of soluble sugar content and composition of 7 major categories kinds of jujube,Shanxi Nongye Kexue(Journal of Shanxi Agricultural Sciences),43(1):10-13(牛林茹,李涛,冯俊敏,张佳,张佩舜,康振奎,2015,7种大品类红枣中可溶性糖含量及组成成分分析,山西农业科学,43(1):10-13)
Peng G.,2013,Chlorophyll and carotenoid metabolism based fruit color-break in cirtus,Dissertation for Ph.D.,Zhejiang University,Supervisor:Xu C.J.,pp.1-17(彭刚,2013,柑橘果实转色的叶绿素和类胡萝卜素代谢基础,博士学位论文,浙江大学,导师:徐昌杰,pp.1-17)
Qian Z.J.,Liu T.,Wang H.,Qu H.X.,Zhong C.H.,Huang H.W.,and Jiang Y.M.,2011,Effects of harvest stage and storage temperature on quality of'Jinyan'kiwifruit,Redai Yaredai Zhiwu Xuebao(Journal of Tropical and Subtropical Botany),19(12):127-134(钱政江,刘亭,王慧,屈红霞,钟彩虹,黄宏文,蒋跃明,2011,采收期和贮藏温度对“金艳”猕猴桃品质的影响,热带亚热带植物学报,19(12):127-134)
Sun P.G.,Wu Q.,Miao H.X.,Li J.H.,Xu B.Y.,and Jin Z.Q.,2016,Variation characteristics of organic acid components and contents in'Baxijiao'and'Fenjiao'fruits,Jiyinzuxue Yu Yingyong Shengwuxue(Genomics and Applied Biology),35(11):3154-3162(孙佩光,吴琼,苗红霞,李玖慧,徐碧玉,金志强,2016,巴西蕉和粉蕉果实有机酸组分及其含量变化特征,基因组学与应用生物学,35(11):3154-3162)
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