套袋对西瓜果实发育与品质的影响
摘要
本试验在北方温室条件下,以不同品种微型早熟西瓜为试材,利用不同颜色聚乙烯薄膜袋为套袋,比较研究了套袋对果实的生长动态、外观品质、营养品质和风味品质的影响,为套袋技术在西瓜种植上的应用提供理论和技术依据。主要试验结果如下:
1.在春季西瓜果实套白色袋后,袋内温度升高、湿度加大、光照强度减弱、大部分时间CO2浓度高于袋外。
2.不同颜色套袋对西瓜果实品质和产量影响的比较。所有套袋果实的单果重均有所增加;果皮叶绿素含量均有所降低;红色、黄色、蓝色、白色不去袋处理的可溶性总糖含量高于CK;白色、黄色、红色、绿色套袋果实的Vc含量高于CK;黄套袋的可溶性蛋白质含量高于CK;红色、绿色、蓝色、白色不去袋的游离氨基酸含量高于CK。
3.白色不去袋对内在营养品质的影响明显好于白色去袋,对外在品质影响差异较小。
4.白色套袋对不同品种西瓜成熟果实产量和品质的影响。对绿皮、黄皮瓜的套袋效果好于黑皮瓜。
5.白色套袋对西瓜果实发育的影响。套袋果实的横径、纵径、单果重、葡萄糖、果糖、可溶性总糖、可溶性固形物含量一直高于CK,蛋白质的含量一直低于CK。套袋果实的POD(过氧化物酶)酶活性在幼果期高于CK,成熟期低于CK;PPO(多酚氧化酶)酶活性降低时间早于CK,在成熟时活性低于CK;PAL酶(苯丙氨酸解氨酶)的活性在幼果期低于CK,成熟期高于CK。
6.白色套袋对不同季节西瓜果实影响不同。秋季和越冬茬套袋西瓜的果糖、葡萄糖、可溶性总糖、可溶性固形物、番茄红素含量均高于CK;秋季西瓜的蔗糖含量高于CK,越冬茬西瓜的蔗糖含量低于CK。
7.套袋对果实的口感及风味的影响明显。口感上,套袋果实口感更好;套袋果实的香气成分更丰富,有利于果实风味改善。
The technology of bagging has been widely used on many plants, but the report of application on watermelon is scarce. Many experiments had been finished in order to study the effect of bagging on growth and quality of watermelon fruits, including appearance quality, nutrition quality, flavor materials and so on. We used different breeds, little size and early-mature watermelons as plant materials and different color polyethylene bags. These investigations of this study can provide scientific basis for applying of bagging on watermelon. The results as fellows:
1. Climate in bagging showed remarkable changes which including increasing of relative humidity and temperature, the decreasing of light density, the content of CO2 in bagging higher than outer almost every time.
2. Some experiments of white bagging showed that effects of bagging on watermelon fruits were very obvious. On the one hand, the changing tendency of across diameter, vertical diameter, single fruit-weight of bagging fruit were similar with CK, but the L/D index of bagging fruit was lower than CK and across diameter, vertical diameter, single fruit-weight of bagging fruit were a bit higher than CK; On the other hand, the dynamic pattern of fructose content, glucose content, soluble sugar, TSS content of bagging fruits showed the same change with CK, but the content was higher than CK. The content of sucrose fluctuated a little and the time of its decreasing was earlier than CK. At the same time, the content of protein of bagging were always lower than CK. The POD enzyme’s activity in bagging was higher than CK in younger fruit, but lower than CK in ripe fruit. The of PPO enzyme’s activity decreased earlier than CK. The PAL enzyme’s activity of bagging was lower than CK in younger fruit, higher
1.在春季西瓜果实套白色袋后,袋内温度升高、湿度加大、光照强度减弱、大部分时间CO2浓度高于袋外。
2.不同颜色套袋对西瓜果实品质和产量影响的比较。所有套袋果实的单果重均有所增加;果皮叶绿素含量均有所降低;红色、黄色、蓝色、白色不去袋处理的可溶性总糖含量高于CK;白色、黄色、红色、绿色套袋果实的Vc含量高于CK;黄套袋的可溶性蛋白质含量高于CK;红色、绿色、蓝色、白色不去袋的游离氨基酸含量高于CK。
3.白色不去袋对内在营养品质的影响明显好于白色去袋,对外在品质影响差异较小。
4.白色套袋对不同品种西瓜成熟果实产量和品质的影响。对绿皮、黄皮瓜的套袋效果好于黑皮瓜。
5.白色套袋对西瓜果实发育的影响。套袋果实的横径、纵径、单果重、葡萄糖、果糖、可溶性总糖、可溶性固形物含量一直高于CK,蛋白质的含量一直低于CK。套袋果实的POD(过氧化物酶)酶活性在幼果期高于CK,成熟期低于CK;PPO(多酚氧化酶)酶活性降低时间早于CK,在成熟时活性低于CK;PAL酶(苯丙氨酸解氨酶)的活性在幼果期低于CK,成熟期高于CK。
6.白色套袋对不同季节西瓜果实影响不同。秋季和越冬茬套袋西瓜的果糖、葡萄糖、可溶性总糖、可溶性固形物、番茄红素含量均高于CK;秋季西瓜的蔗糖含量高于CK,越冬茬西瓜的蔗糖含量低于CK。
7.套袋对果实的口感及风味的影响明显。口感上,套袋果实口感更好;套袋果实的香气成分更丰富,有利于果实风味改善。
The technology of bagging has been widely used on many plants, but the report of application on watermelon is scarce. Many experiments had been finished in order to study the effect of bagging on growth and quality of watermelon fruits, including appearance quality, nutrition quality, flavor materials and so on. We used different breeds, little size and early-mature watermelons as plant materials and different color polyethylene bags. These investigations of this study can provide scientific basis for applying of bagging on watermelon. The results as fellows:
1. Climate in bagging showed remarkable changes which including increasing of relative humidity and temperature, the decreasing of light density, the content of CO2 in bagging higher than outer almost every time.
2. Some experiments of white bagging showed that effects of bagging on watermelon fruits were very obvious. On the one hand, the changing tendency of across diameter, vertical diameter, single fruit-weight of bagging fruit were similar with CK, but the L/D index of bagging fruit was lower than CK and across diameter, vertical diameter, single fruit-weight of bagging fruit were a bit higher than CK; On the other hand, the dynamic pattern of fructose content, glucose content, soluble sugar, TSS content of bagging fruits showed the same change with CK, but the content was higher than CK. The content of sucrose fluctuated a little and the time of its decreasing was earlier than CK. At the same time, the content of protein of bagging were always lower than CK. The POD enzyme’s activity in bagging was higher than CK in younger fruit, but lower than CK in ripe fruit. The of PPO enzyme’s activity decreased earlier than CK. The PAL enzyme’s activity of bagging was lower than CK in younger fruit, higher
引文
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