8个猕猴桃品种在陕西安康地区的生长表现
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摘要
【目的】观测不同猕猴桃品种在安康地区的物候期、生长特性、果实品质等指标,初步筛选适宜安康地区栽植的猕猴桃品种。【方法】分别以美味猕猴桃品种徐香、秦美和中华猕猴桃品种红阳、脐红、金艳、金桃、黄金果和华优为试验材料,全年统一管理,不施加植物激素调节剂,观测记录萌芽期、展叶期、盛花期、果实成熟期和落叶期5个关键生育时期,计算萌芽率、果枝率和坐果率3个生长特性指标,并测算果实果形指数、可溶性固形物、可滴定酸、维生素C含量等果实品质指标,利用主成分分析法对不同品种猕猴桃在安康地区的生长表现进行综合性评价。【结果】引进的8个猕猴桃品种中,成熟最早的是红阳,成熟最晚的是秦美,两者相差51 d。脐红的萌芽率、果枝率和坐果率均最高,分别达到88.9%,94.5%和97.4%,秦美的萌芽率和果枝率最低,分别为43.2%和76.0%,红阳的坐果率最低,只有71.5%。在不使用植物激素调节剂的前提下,红阳的单果质量最大,达到105.14 g,金艳的单果质量最小,只有57.47 g;脐红的可溶性固形物含量最高,为18.4%;秦美的可滴定酸含量最高,为1.73%,红阳和金桃的可滴定酸含量最低,只有0.90%;红阳和脐红的固酸比都在15以上,属于口感偏甜的品种;维生素C含量最高的品种是徐香,为94.60 mg/hg,含量最低的品种是黄金果,为67.57 mg/hg;香气最为浓郁的品种是徐香。【结论】根据主成分分析结果并考虑成熟期,初步筛选出适宜安康地区栽种的猕猴桃品种有脐红、徐香和华优。
【Objective】 This study investigated the phenophase,adaptability and fruit quality of 8 kiwifruit varieties in Ankang to screening preliminarily species that suitable for Ankang area.【Method】 Principal component analysis was used to evaluate the quality of 8 kiwifruit varieties(Xuxiang,Qinmei,Hong-yang,Qihong,Jinyan,Jintao,Huangjinguo and Huayou) based on the growth characteristics,and unified management for the whole year without applying plant hormone regulator,5 key growth period(rermination,leaf spreading,flowering,fruit maturity and deciduous period),and some fruit quality index like fruit shape index,soluble solid,titratable acid and vitamin C content.【Result】 The mature time different between the earlist mature Hongyang and the latest maturity Qinmei was 51 days.In terms of growth characteristics,the germination rate,fruiting shoots and fruit setting rate of Qihong were the highest,the rates were 88.9%,94.5% and 97.4%,on the contrary,the germination rate and fruiting shoots of Qinmei were the lowest,only 43.2% and 76.0%.Fruit quality was determined without the use of plant hormone regulators,the result showed that Hongyang had the biggest size fruits with 105.14 g of single fruit weight,Jinyan was only 57.47 g.Qihong contained 18.4% of soluble solids which was the highest level;the titratable acid content in Qinmei was 1.73%(the highest one),Hongyang and Jintao had the lowest level;the solid acid ratio of Hongyang and Qihong are more than 15 which belong to sweet variety.Vitamin C content was very different among tested varieties.Specifically vitamin C in Xuxiang was highest with 94.60 mg/hg,and in Huangjinguo was the lowest with 67.57 mg/hg. Xuxiang was the most aromatic.【Conclusion】 According to the results of principal component analysis and the maturation period,we screened out 3 adaptability quality varieties:Qihong,Xuxiang and Huayou in Ankang area.
【Objective】 This study investigated the phenophase,adaptability and fruit quality of 8 kiwifruit varieties in Ankang to screening preliminarily species that suitable for Ankang area.【Method】 Principal component analysis was used to evaluate the quality of 8 kiwifruit varieties(Xuxiang,Qinmei,Hong-yang,Qihong,Jinyan,Jintao,Huangjinguo and Huayou) based on the growth characteristics,and unified management for the whole year without applying plant hormone regulator,5 key growth period(rermination,leaf spreading,flowering,fruit maturity and deciduous period),and some fruit quality index like fruit shape index,soluble solid,titratable acid and vitamin C content.【Result】 The mature time different between the earlist mature Hongyang and the latest maturity Qinmei was 51 days.In terms of growth characteristics,the germination rate,fruiting shoots and fruit setting rate of Qihong were the highest,the rates were 88.9%,94.5% and 97.4%,on the contrary,the germination rate and fruiting shoots of Qinmei were the lowest,only 43.2% and 76.0%.Fruit quality was determined without the use of plant hormone regulators,the result showed that Hongyang had the biggest size fruits with 105.14 g of single fruit weight,Jinyan was only 57.47 g.Qihong contained 18.4% of soluble solids which was the highest level;the titratable acid content in Qinmei was 1.73%(the highest one),Hongyang and Jintao had the lowest level;the solid acid ratio of Hongyang and Qihong are more than 15 which belong to sweet variety.Vitamin C content was very different among tested varieties.Specifically vitamin C in Xuxiang was highest with 94.60 mg/hg,and in Huangjinguo was the lowest with 67.57 mg/hg. Xuxiang was the most aromatic.【Conclusion】 According to the results of principal component analysis and the maturation period,we screened out 3 adaptability quality varieties:Qihong,Xuxiang and Huayou in Ankang area.
引文
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[14] 殷冬梅,张幸果,王允,等.花生主要品质性状的主成分分析与综合评价 [J].植物遗传资源学报,2015,12(4):507-512,518. Yin D M,Zhang X G,Wang Y,et al.Principal component analysis and comprehensive evaluation on quality traits of peanut parents [J].Journal of Plant Genetic Resources,2015,12(4):507-512,518.
[15] 卓春宣,陈登云.用主成分分析法选择金柑果实品质的评价因素 [J].亚热带农业研究,2011(2):132-135. Zhuo C X,Chen D Y.Evaluation factors of kumquat quality determined by the principal component analysis [J].Subtropical Agriculture Research,2011(2):132-135.
[16] 张振文,姚庆群.主成分分析法在芒果贮藏特性分析中的应用 [J].亚热带植物科学,2005,34(2):25-28. Zhang Z W,Yao Q Q.Application of principle component analysis on mango storage characteristic [J].Subtropical Agriculture Research,2005,34(2):25-28.
[17] 辛明,张娥珍,何全光,等.芒果果实品质评价因子的选择 [J].南方农业学报,2014,45(10):1818-1824. Xin M,Zhang E Z,He Q G,et al.Selection of evaluation factors for mango fruit quality [J].Journal of Southern Agriculture,2014,45(10):1818-1824.
[18] 杨玲,张彩霞,康国栋,等.‘华红'苹果果肉的流变特性及其主成分分析 [J].中国农业科学,2015,48(12):2417-2427. Yang L,Zhang C X,Kang G D,et al.Rheologic properties of ‘Huahong' apple pulp and their principal component analysis [J].Science Agriculture Sinica,2015,48(12):2417-2427.
[19] 赵滢,杨义明,范书田,等.基于主成分分析的山葡萄果实品质评价研究 [J].吉林农业大学学报,2014,36(5):575-581. Zhao Y,Yang Y M,Fan S T,et al.Evaluation on the fruit quality of amur grape (Vitis amurensis Rupr.) based on principal component analysis [J].Journal of Jilin Agricultural University,2014,36(5):575-581.
[20] 黄文俊,钟彩虹.猕猴桃果实采后生理研究进展 [J].植物科学学报,2017,35(1):622-630. Huang W J,Zhong C H.Research advances in the postharvest physiology of kiwifruit [J].Plant Science Journal,2017,35(4):622-630.
[21] 袁华玲,周亚兰,陈延松,等.不同品种黄肉猕猴桃品质分析 [J].合肥师范学院学报,2016,34(6):50-52. Yuan H L,Zhou Y L,Chen Y S,et al.Analysis on the quality of kiwifruit with different varieties of yellow meat [J].Journal of Hefei Normal University,2016,34(6):50-52.
[22] 杨丹,王凯琪,张晓琴.贮藏温度对采后“金艳”猕猴桃品质和后熟的影响 [J].北方园艺,2016(2):126-129. Yang D,Wang K Q,Zhang X Q.Effect of storage temperature on the quality and the postharvest physiology of ‘Jinyan' kiwifruit [J].Northern Horticulture,2016(2):126-129.
[23] 雷莹,张红艳,宋文化,等.利用多元统计法简化夏橙果实品质的评价指标 [J].果树学报,2008,25(5):640-645. Lei Y,Zhang H Y,Song W H,et al.Utilization of multivariate statistics in simplifying the indices of fruit quality evaluation on late orange cultivars [J].Journal of Fruit Science,2008,25(5):640-645.
[24] 冯英娜,刘卫东,朱士农,等.茄子农艺性状和品质性状的相关性及主成分分析 [J].江苏农业科学,2015,43(1):166-168. Feng Y N,Liu W D,Zhu S N,et al.Correlation and principal component analysis between agronomic character and quality character of eggplant [J].Jiangsu Agricultural Sciences,2015,43(1):166-168.
[25] 刘科鹏,黄春辉,徐小彪,等.‘金魁'猕猴桃果实品质的主成分分析及综合评价 [J].果树学报,2012,29(5):867-871. Liu K P,Huang C H,Xu X B,et al.Principal component analysis and comprehensive evaluation of the fruit quality of ‘Jinkui' kiwifruit [J].Journal of Fruit Science,2012,29(5):867-871.
[2] 韩雅珊.食品化学实验指导 [M].北京:中国农业出版社,1996. Han Y S.Food chemical experiment guidance [M].Beijing:China Agricultural Press,1996.
[3] 朱鸿云.猕猴桃 [M].北京:中国林业出版社,2009:8-11. Zhu H Y.Kiwifruit [M].Beijing:China Forestry Publishing House,2009:8-11.
[4] 王亚青.一个猕猴桃新品系的生物学特性和果实品质评价 [D].陕西杨凌:西北农林科技大学,2012. Wang Y Q.A new line of kiwifruit biological characteristics and fruit quality evaluation [D].Yangling,Shaanxi:Northwest A&F University,2012.
[5] 王博,朴一龙,王琳,等.野生软枣猕猴桃果实生长发育过程中生理生化变化 [J].延边大学农学学报,2011,33(1):6-9. Wang B,Piao Y L,Wang L,et al.The physiological and biochemical changes during the growth and development of Actinidia arguta fruit [J].Journal of Agricultural Science Yanbian University,2011,33(1):6-9.
[6] 高俊凤.植物生理学实验指导 [M].北京:高等教育出版社,2006:148-149. Gao J F.Plant physiology experiment guide [M].Beijing:Higher Education Press,2006:148-149.
[7] 王磊,巫建新.铁线莲品种物候期调查及分析 [J].江苏林业科技,2013,40(2):23-25. Wang L,Wu J X.Investigation and analysis of phenological phase of Clematis varieties [J].Journal of Jiangsu Forestry Science & Technology,2013,40(2):23-25.
[8] 张汉周,王维,杨为海,等.21份澳洲坚果种质开花结果物候期的变异分析 [J].热带作物学报,2015,36(11):2039-2043. Zhang H Z,Wang W,Yang W H,et al.Variation analysis of blooming and fruiting phenophase of Macadamia spp. germplasm resources [J].Chinese Journal of Tropical Crops,2015,36(11):2039-2043.
[9] 杨成生,王芳,张亚军,等.10个杨树品种的物候期研究 [J].甘肃林业科技,2005,30(2):29-32. Yang C S,Wang F,Zhang Y J,et al.Study on phenological stage of 10 varieties Populus [J].Journal of Gansu Forestry Science and Technology,2005,30(2):29-32.
[10] 施春晖,王晓庆,骆军,等.上海地区15个猕猴桃品种引种适应性比较 [J].上海交通大学学报(农业科学版),2014,32(3):1-6. Shi C H,Wang X Q,Luo J,et al.Adaptability comparison of fifiteen introduced kiwifruit varieties in Shanghai area [J].Journal of Shanghai Jiaotong University(Agricultural Science Edition),2014,32(3):1-6.
[11] 龙友华,张承,吴小毛,等.10个猕猴桃品种在贵州主产区的引种表现 [J].贵州农业科学,2015,43(7):5-8. Long Y H,Zhang C,Wu X M,et al.Introduction performance of ten kiwifruit varieties in the major production area of Guizhou [J].Guizhou Agricultural Sciences,2015,43(7):5-8.
[12] 李林,李庆红,苏俊,等.“红阳”猕猴桃在云南的引种表现及栽培技术 [J].中国南方果树,2017,46(1):123-126. Li L,Li Q H,Su J,et al.Introduction and cultivation of ‘Hongyang' in Yunnan province [J].South China Fruits,2017,46(1):123-126.
[13] 王丽,王辉,段丽丽,等.甘薯品质相关性及主成分分析 [J].食品工业,2016(1):286-290. Wang L,Wang H,Duan L L,et al.Correlation and principal components analysis of quality of sweet potato [J].The Food Industry,2016(1):286-290.
[14] 殷冬梅,张幸果,王允,等.花生主要品质性状的主成分分析与综合评价 [J].植物遗传资源学报,2015,12(4):507-512,518. Yin D M,Zhang X G,Wang Y,et al.Principal component analysis and comprehensive evaluation on quality traits of peanut parents [J].Journal of Plant Genetic Resources,2015,12(4):507-512,518.
[15] 卓春宣,陈登云.用主成分分析法选择金柑果实品质的评价因素 [J].亚热带农业研究,2011(2):132-135. Zhuo C X,Chen D Y.Evaluation factors of kumquat quality determined by the principal component analysis [J].Subtropical Agriculture Research,2011(2):132-135.
[16] 张振文,姚庆群.主成分分析法在芒果贮藏特性分析中的应用 [J].亚热带植物科学,2005,34(2):25-28. Zhang Z W,Yao Q Q.Application of principle component analysis on mango storage characteristic [J].Subtropical Agriculture Research,2005,34(2):25-28.
[17] 辛明,张娥珍,何全光,等.芒果果实品质评价因子的选择 [J].南方农业学报,2014,45(10):1818-1824. Xin M,Zhang E Z,He Q G,et al.Selection of evaluation factors for mango fruit quality [J].Journal of Southern Agriculture,2014,45(10):1818-1824.
[18] 杨玲,张彩霞,康国栋,等.‘华红'苹果果肉的流变特性及其主成分分析 [J].中国农业科学,2015,48(12):2417-2427. Yang L,Zhang C X,Kang G D,et al.Rheologic properties of ‘Huahong' apple pulp and their principal component analysis [J].Science Agriculture Sinica,2015,48(12):2417-2427.
[19] 赵滢,杨义明,范书田,等.基于主成分分析的山葡萄果实品质评价研究 [J].吉林农业大学学报,2014,36(5):575-581. Zhao Y,Yang Y M,Fan S T,et al.Evaluation on the fruit quality of amur grape (Vitis amurensis Rupr.) based on principal component analysis [J].Journal of Jilin Agricultural University,2014,36(5):575-581.
[20] 黄文俊,钟彩虹.猕猴桃果实采后生理研究进展 [J].植物科学学报,2017,35(1):622-630. Huang W J,Zhong C H.Research advances in the postharvest physiology of kiwifruit [J].Plant Science Journal,2017,35(4):622-630.
[21] 袁华玲,周亚兰,陈延松,等.不同品种黄肉猕猴桃品质分析 [J].合肥师范学院学报,2016,34(6):50-52. Yuan H L,Zhou Y L,Chen Y S,et al.Analysis on the quality of kiwifruit with different varieties of yellow meat [J].Journal of Hefei Normal University,2016,34(6):50-52.
[22] 杨丹,王凯琪,张晓琴.贮藏温度对采后“金艳”猕猴桃品质和后熟的影响 [J].北方园艺,2016(2):126-129. Yang D,Wang K Q,Zhang X Q.Effect of storage temperature on the quality and the postharvest physiology of ‘Jinyan' kiwifruit [J].Northern Horticulture,2016(2):126-129.
[23] 雷莹,张红艳,宋文化,等.利用多元统计法简化夏橙果实品质的评价指标 [J].果树学报,2008,25(5):640-645. Lei Y,Zhang H Y,Song W H,et al.Utilization of multivariate statistics in simplifying the indices of fruit quality evaluation on late orange cultivars [J].Journal of Fruit Science,2008,25(5):640-645.
[24] 冯英娜,刘卫东,朱士农,等.茄子农艺性状和品质性状的相关性及主成分分析 [J].江苏农业科学,2015,43(1):166-168. Feng Y N,Liu W D,Zhu S N,et al.Correlation and principal component analysis between agronomic character and quality character of eggplant [J].Jiangsu Agricultural Sciences,2015,43(1):166-168.
[25] 刘科鹏,黄春辉,徐小彪,等.‘金魁'猕猴桃果实品质的主成分分析及综合评价 [J].果树学报,2012,29(5):867-871. Liu K P,Huang C H,Xu X B,et al.Principal component analysis and comprehensive evaluation of the fruit quality of ‘Jinkui' kiwifruit [J].Journal of Fruit Science,2012,29(5):867-871.