玉山·庫(kù)爾班，木合塔爾·扎熱，齊曼·尤努斯，覃偉銘

(1.新疆農(nóng)業(yè)大學(xué)林學(xué)與園藝學(xué)院，烏魯木齊 830052；2.阿克蘇地區(qū)林業(yè)局，新疆阿克蘇 843000；3.新疆林業(yè)科學(xué)院經(jīng)濟(jì)林研究所，烏魯木齊 830063；4.新疆巴音郭楞蒙古自治州沙依東園藝場(chǎng)果樹(shù)研究所，新疆庫(kù)爾勒 841000)

?

復(fù)合試劑“M”和PBO對(duì)庫(kù)爾勒香梨產(chǎn)量和果實(shí)品質(zhì)的影響

玉山·庫(kù)爾班1,2，木合塔爾·扎熱3，齊曼·尤努斯1，覃偉銘4

(1.新疆農(nóng)業(yè)大學(xué)林學(xué)與園藝學(xué)院，烏魯木齊 830052；2.阿克蘇地區(qū)林業(yè)局，新疆阿克蘇 843000；3.新疆林業(yè)科學(xué)院經(jīng)濟(jì)林研究所，烏魯木齊 830063；4.新疆巴音郭楞蒙古自治州沙依東園藝場(chǎng)果樹(shù)研究所，新疆庫(kù)爾勒 841000)

【目的】對(duì)比分析復(fù)合試劑“M”和PBO對(duì)庫(kù)爾勒香梨脫萼率、坐果率和果實(shí)品質(zhì)指標(biāo)的影響，為庫(kù)爾勒香梨高產(chǎn)優(yōu)質(zhì)可持續(xù)發(fā)展提供科學(xué)的應(yīng)用技術(shù)和理論依據(jù)。【方法】以盛果期的庫(kù)爾勒香梨為研究對(duì)象，在其盛花期噴施不同濃度的復(fù)合試劑“M”和PBO，測(cè)定其脫萼率、坐果率及部分果實(shí)品質(zhì)指標(biāo)?！窘Y(jié)果】噴施不同濃度的復(fù)合試劑“M”和PBO均明顯提高了庫(kù)爾勒香梨的脫萼率和坐果率，改善了果實(shí)品質(zhì)，其中M1試劑的效果最顯著，其脫萼率、花朵坐果率分別為83.3%和11.7%，比CK(對(duì)照)分別高42.1%和4.8%，比PBO處理分別高18.4%和2.6%；M1處理的果實(shí)花青素和葉綠素含量也均最高，極顯著高于PBO處理，其類胡蘿卜素含量反而最低；與CK相比，PBO和M1處理均明顯提高香梨果實(shí)VC含量、糖含量、可溶性固形物含量和固酸比，降低單寧和可滴定酸含量，其中M1處理的果實(shí)蔗糖和總糖含量均極顯著高于PBO處理，果糖含量顯著高于PBO處理，單寧含量反而顯著低于PBO處理，其它果實(shí)品質(zhì)指標(biāo)間均無(wú)顯著差異?！窘Y(jié)論】盛花期噴施復(fù)合試劑M1，能夠顯著提高庫(kù)爾勒香梨脫萼率、坐果率，提升果實(shí)品質(zhì)，在庫(kù)爾勒香梨高產(chǎn)優(yōu)質(zhì)生產(chǎn)中具有推廣價(jià)值。

庫(kù)爾勒香梨；脫萼率；坐果率；果實(shí)品質(zhì)

0 引 言

1 材料與方法

1.1 材 料

研究以盛果期的庫(kù)爾勒香梨(樹(shù)齡為15 a)為試驗(yàn)對(duì)象，試驗(yàn)地設(shè)于巴州沙依東園藝場(chǎng)香梨園(規(guī)?！?.33 hm2(20畝)，株行距為4 m×5 m)，所選擇的試驗(yàn)樹(shù)長(zhǎng)勢(shì)和樹(shù)形基本一致，歷年病蟲害較少，田間水肥管理水平中等。

1.2 方 法

1.2.1 試驗(yàn)設(shè)計(jì)

于2011年4月18日(庫(kù)爾勒香梨盛花期),在整株試驗(yàn)樹(shù)上噴施兩個(gè)濃度的復(fù)合試劑“M”(分別標(biāo)注為M1和M2)及250倍的PBO試劑，每個(gè)處理作5個(gè)重復(fù)(5株試驗(yàn)樹(shù))，以自來(lái)水處理作為對(duì)照(CK)，各處理之間的距離≥15 m，并在各處理的每株試驗(yàn)樹(shù)東南西北中層主枝上，隨機(jī)選擇一條側(cè)枝掛牌標(biāo)志作為統(tǒng)計(jì)枝，并統(tǒng)計(jì)了其花序數(shù)量和花朵數(shù)量。2011年6月中旬生理落果結(jié)束后，在統(tǒng)計(jì)枝上再次統(tǒng)計(jì)結(jié)果數(shù)量和脫萼果數(shù)量，并計(jì)算花序坐果率、花朵坐果率、脫萼率和宿萼率。到9月8日(庫(kù)爾勒香梨果實(shí)成熟期)，在各處理的每株試驗(yàn)樹(shù)上東南西北隨機(jī)采取成熟果實(shí)40個(gè)(每處理共200個(gè)果實(shí)),混勻后通過(guò)四分法又選擇50個(gè)果實(shí)帶回實(shí)驗(yàn)室保存在冰柜冷藏室(2±2)℃，保證10 d內(nèi)測(cè)定果實(shí)中的可溶性固形物、總糖、果糖、蔗糖、葡萄糖、單寧、VC、有機(jī)酸、可滴定酸含量和果皮色素含量。

1.2.2 指標(biāo)測(cè)定

1.2.2.1 果皮花青素、葉綠素和類胡蘿卜素含量

總之，數(shù)學(xué)是一門嚴(yán)謹(jǐn)?shù)膶W(xué)科，巧設(shè)情境是一門精妙的教學(xué)藝術(shù)，教師在教學(xué)中要結(jié)合教材并聯(lián)系生活實(shí)際創(chuàng)設(shè)各種情境，做到以境激學(xué)，以境促學(xué)，讓情境創(chuàng)設(shè)成為課堂教學(xué)的催化劑，讓學(xué)生在情境中體驗(yàn)學(xué)習(xí)數(shù)學(xué)的樂(lè)趣，使學(xué)生愛(ài)學(xué)，樂(lè)學(xué)，從而切實(shí)提高學(xué)生學(xué)習(xí)數(shù)學(xué)的能力。

花青素含量測(cè)定：首先用水果刀刨取厚薄基本一致(約l mm)的果皮(典型取樣)，然后稱取3 g放入10 mL的試管里，然后加入0.05% HCI-甲醇溶液浸提果皮中的花青素，放置24 h后測(cè)定其吸光度[13]；葉綠素和類胡蘿卜素含量的測(cè)定參考丙酮(80%)提取—分光光度計(jì)比色法[14]。

1.2.2.2 果實(shí)內(nèi)在品質(zhì)

果實(shí)內(nèi)在品質(zhì)的測(cè)定均采用常規(guī)測(cè)定方法。采用蒽酮比色法測(cè)定蔗糖和果糖含量[15]；還原糖含量參考3,5-硝基水楊酸比色法測(cè)定[16]；葡萄糖=還原糖-果糖；總糖=還原糖+蔗糖[17]。VC含量采用二甲苯-2，6-二氯靛酚比色法進(jìn)行測(cè)定[18]。單寧含量的測(cè)定參考Folin-Denis測(cè)定法[19]。有機(jī)酸和可滴定酸含量的測(cè)定參考標(biāo)準(zhǔn)堿式滴定法?？扇苄怨绦挝镉檬殖譁y(cè)糖儀測(cè)定；固酸比=可溶性固形物÷可滴定酸。

1.3 數(shù)據(jù)處理

對(duì)所測(cè)定的試驗(yàn)數(shù)據(jù)使用SPSS 16.0統(tǒng)計(jì)軟件進(jìn)行單因素方差分析，用SigmaPlot 10.0進(jìn)行作圖。圖表中的不同英文大小寫字母分別表示在P<0.05和P<0.01水平上有顯著差異，所有數(shù)據(jù)均取(n≥5)平均值(means±Std.Deviation)。

2 結(jié)果與分析

2.1 復(fù)合試劑“M”和PBO處理對(duì)庫(kù)爾勒香梨脫萼率和坐果率的影響

研究表明，噴施復(fù)合試劑“M”和PBO處理使庫(kù)爾勒香梨幼果脫萼率均極顯著高于CK(P<0.01)，宿萼果率則相反。各處理中，M1處理的脫萼率最高，極顯著高于M2和PBO處理(P<0.01)，但M2與PBO處理的脫萼率間沒(méi)有顯著差異(P>0.05)。與CK處理的幼果脫萼率(41.1%)相比，M1、M2和PBO處理的脫萼率分別高42.1%、16.6%和23.7%。圖1

圖1 復(fù)合試劑“M”和PBO下庫(kù)爾勒香脫萼率和宿萼率變化

Fig.1 Effect of Compound reagent “M” and PBO on the Dropping and Persistent Calyx Rate of Korla Fragrant Pear

研究表明，在常規(guī)管理?xiàng)l件下，庫(kù)爾勒香梨的花序坐果率和花朵坐果率分別為41.1%、6.9%，噴施復(fù)合試劑“M”和PBO后，其花序坐果率和花朵坐果率均有所提高，各處理的花序坐果率和花朵坐果率高低順序均為M1>PBO>M2>CK，其中M1和PBO處理的花序坐果率和花朵坐果率均顯著高于CK，M1處理比CK分別高21.1%、4.8%，PBO處理比CK分別高13.8%、2.2%。M2處理的花序坐果率和花朵坐果率與CK相比，其間均差異不顯著(P>0.05)。圖2

圖2 復(fù)合試劑“M”和PBO下庫(kù)爾勒香梨坐果變化

Fig.2 Effect of Compound reagent “M” and PBO on the Fruit Setting Rate and of Korla Fragrant Pear

2.2 復(fù)合試劑“M”和PBO處理對(duì)庫(kù)爾勒香梨果皮色素含量的影響

研究表明，復(fù)合試劑“M”和PBO處理對(duì)庫(kù)爾勒香梨果皮中的花青素、葉綠素和類胡蘿卜素含量受到一定的影響。噴施不同濃度復(fù)合試劑“M”和PBO后，庫(kù)爾勒香梨果皮中的花青素含量均明顯上升，各處理中M1處理的果皮花青素含量最高，其次為M2處理，二者果皮中的花青素含量均極顯著高于CK(P<0.01)，PBO處理的果皮中的花青素含量與CK處理相比，其間有顯著差異(P<0.05)(圖3A)。不同濃度復(fù)合試劑“M”和PBO處理使庫(kù)爾勒香梨果皮中的葉綠素含量均有所上升，各處理中除了M1處理果皮葉綠素含量極顯著高于CK(P<0.01)外，其它處理的果皮葉綠素含量與CK間均無(wú)顯著差異(P>0.05)(圖3B)。雖然不同濃度復(fù)合試劑“M”和PBO處理對(duì)庫(kù)爾勒香梨果皮中類胡蘿卜素含量有一定的影響，但各處理與CK間的差異均不顯著(P>0.05)(圖3C)。圖3

圖3 復(fù)合試劑“M”和PBO下庫(kù)爾勒香梨果皮色素含量變化

Fig.3 Effect of Compound reagent “M” and PBO on the pigments content of Kurla Fragrant Pear

2.3 復(fù)合試劑“M”和PBO處理對(duì)庫(kù)爾勒香梨單寧、VC、可溶性固形物和可滴定酸含量的影響

研究表明，不同濃度復(fù)合試劑“M”和PBO處理均對(duì)庫(kù)爾勒香梨果實(shí)中的單寧、VC、可溶性固形物、有機(jī)酸和可滴定酸含量有一定程度的影響。各處理中，M1、M2和PBO處理的單寧含量均低于CK，其中M1處理的果實(shí)單寧含量最低，極顯著低于M2和CK(P<0.01)，顯著低于PBO處理(P<0.05)；PBO處理的果實(shí)單寧含量極顯著低于CK(P<0.01)，與M2處理間無(wú)顯著差異(P>0.05)。M1、M2和PBO處理的果實(shí)VC含量均極顯著高于CK(P<0.01)，三者相比均差異不顯著(P>0.05)。M1和PBO處理的果實(shí)可溶性固形物含量均顯著高于CK(P<0.05)，而二者處理間無(wú)顯著差異(P>0.05)，M2與PBO和CK處理相比也均差異不顯著(P>0.05)。M1、M2和PBO處理的果實(shí)可滴定酸含量均極顯著低于CK(P<0.01)，其中M1和PBO處理的果實(shí)可滴定酸含量均顯著低于M2處理(P<0.05)，M1與PBO間的差異不顯著(P>0.05)。M1、M2和PBO處理的果實(shí)固酸比極顯著高于CK(P<0.01)，M1和PBO處理的固酸比間差異不顯著(P>0.05)，而二者的固酸比均極顯著高于M2(P<0.01)。表1

表1 復(fù)合試劑“M”和PBO下對(duì)庫(kù)爾勒香梨單寧、VC、可溶性固形物和可滴定酸含量變化

Table 1 Effect of Compound reagent “M” and PBO on the contents of tannin, vc, titrationacid and soluble solid of Kurla Fragrant Pear

處理Treatment單寧含量Tannincontents(mg/g)VC含量VCcontents(mg/100g)可溶性固形物Solublesolidcontents(%)可滴定酸Titrationacidcontents(%)固酸比Solid-acidratioCK11 373±0 040Aa9 590±0 063Bb11 672±0 360Bc0 082±0 003Aa142 913±7 830CcPBO1 087±0 034BCb9 776±0 083Aa12 590±0 352Aab0 064±0 003Cc196 160±12 869AaM11 010±0 016Cc9 783±0 051Aa12 681±0 272Aa0 061±0 001Cc208 605±3 511AaM21 102±0 029Bb9 780±0 047Aa12 066±0 173Bbc0 070±0 004Bb173 056±5 676Bb

2.4 復(fù)合試劑“M”和PBO處理對(duì)庫(kù)爾勒香梨果實(shí)糖含量的影響

研究表明，M1和PBO處理的果實(shí)蔗糖和果糖含量均極顯著高于CK(P<0.01)，M2處理的果實(shí)蔗糖含量與CK間差異不顯著(P>0.05)，其果糖含量反而顯著低于CK(P<0.05)，M1處理的蔗糖含量極顯著高于PBO(P<0.01)，二者的果糖含量間有顯著差異(P<0.05)(圖4A、B)。M1、M2、PBO處理的總糖含量均極顯著高于CK(P<0.01)，其總糖含量高低的順序依次為M1>PBO>M2>CK，三個(gè)處理相比，其間均有極顯著差異(P<0.01)(圖3C)。M1、M2和PBO處理的果實(shí)葡萄糖含量均極顯著高于CK(P<0.01)，其中M2的提高葡萄糖含量的效果最明顯，顯著高于處理M1和PBO(P<0.05)，但M1和PBO的葡萄糖含量間無(wú)顯著差異(P>0.05)。圖3、圖4

圖4 復(fù)合試劑“M”和PBO下庫(kù)爾勒香糖含量變化

Fig.4 Effect of Compound reagent “M” and PBO on the sugars content of Kurla Fragrant Pear

3 討 論

目前，庫(kù)爾勒香梨栽培上技術(shù)人員推廣施用的脫萼劑主要是PBO，雖然PBO對(duì)庫(kù)爾勒香梨幼果萼片脫落有一定的促進(jìn)作用[9,10,12]，但其施用過(guò)的香梨園仍然存在一定量的宿萼果，影響果農(nóng)收入的提升，無(wú)法滿足消費(fèi)者的高要求。試驗(yàn)結(jié)果表明，噴施不同濃度的復(fù)合試劑“M”和PBO都能夠明顯提高庫(kù)爾勒香梨的脫萼率及花朵和花序坐果率，各處理中M1處理對(duì)提高脫萼率和坐果率的效果均顯著高于PBO。

果皮色澤影響果實(shí)外觀品質(zhì)的主要因素之一，果皮著色程度主要由花青素、葉綠素、類胡蘿卜素等色素含量的高低所決定，這些因素均影響庫(kù)爾勒香梨果實(shí)的鮮艷程度[20]。試驗(yàn)結(jié)果表明，與CK處理和PBO處理相比，盛花期噴施M1試劑后，庫(kù)爾勒香梨成熟果皮由于其花青素和葉綠素含量顯著增加以及類胡蘿卜素含量的顯著下降而顯得更鮮艷，更光亮。

果實(shí)的風(fēng)味主要由果實(shí)中的糖、酸、單寧和芳香等多種物質(zhì)含量的比值所決定的，因此，果實(shí)中的可溶性固形物、糖、酸含量和固酸比等因子是決定果實(shí)品質(zhì)最重要的指標(biāo)[21,22]，“低酸高糖”依然是大部分果實(shí)的優(yōu)質(zhì)特點(diǎn)之一[23]，果實(shí)VC含量也是一個(gè)重要的品質(zhì)指標(biāo)，其在果實(shí)中含量高低直接影響到果實(shí)的營(yíng)養(yǎng)價(jià)值[24]。所以，提高VC含量和固酸比，降低單寧的措施是高品質(zhì)香梨生產(chǎn)的關(guān)鍵[25]。試驗(yàn)結(jié)果表明，復(fù)合試劑M1處理的果實(shí)糖、VC、可溶性固形物含量和固酸比都均高于PBO，單寧和可滴定酸含量反而低于PBO，使用復(fù)合試劑M1改善庫(kù)爾勒香梨果實(shí)品質(zhì)的效果比PBO高。

4 結(jié) 論

4.1 庫(kù)爾勒香梨盛花期噴施“M”系列復(fù)合試劑和PBO均能夠有效提高庫(kù)爾勒香梨坐果率和脫萼率，各處理花朵坐果率和脫萼率高低順序均為M1>PBO>M2>CK，其中M1處理比CK坐果率(6.9%)和脫萼率(41.1%)分別高4.8%和42.1%，比PBO處理分別高2.6%和18.4%。

4.2 各處理的花青素和葉綠素含量的大小順序均為M1>M2>PBO>CK，類胡蘿卜素含量的大小順序?yàn)镸2>CK>PBO>M1，說(shuō)明M1處理使庫(kù)爾勒香梨果實(shí)外觀品質(zhì)保持更鮮艷。

4.3 M1處理的庫(kù)爾勒香梨果實(shí)VC(9.783±0.051) mg/100 g、可溶性固形物含量(12.681±0.272%)和固酸比(208.605±3.511)均高于CK、PBO和M2處理，但其單寧(1.010±0.016) mg/g和可滴定酸含量(0.061±0.001%)均最低。

4.4 各處理的糖含量相比，M1處理的總糖含量(4.59±0.18%)最高，比CK、M2和PBO處理分別高2.06%、0.81%和0.33%。

References)

[1] 張釗,王野蘋.香梨品種種源問(wèn)題的探討[J].果樹(shù)科學(xué),1993,10(2):113-115.

ZHANG Zhao, WANG Ye-ping. (1993). Study on germplasm resources problems of fragrant pear varieties [J].FruitsScience, 10(2): 113-115. (in Chinese)

[2]木合塔爾·扎熱,李疆,羅淑萍,等.全光和遮光下庫(kù)爾勒香梨果實(shí)品質(zhì)的比較分析[J].經(jīng)濟(jì)林研究,2012,30(4):27-31.

MUHTAR Zari, LI Jiang, LUO Shu-ping, et al. (2012). Comparison of fruit quality of Korla fragrant pear under full sunlight and shade conditions [J].NonwoodForestResearch, 30(4): 27-31. (in Chinese)

[3]任瑩瑩,李疆,覃偉銘,等.庫(kù)爾勒香梨萼片脫落與宿存特性及其調(diào)控的初步研究[J].新疆農(nóng)業(yè)大學(xué)學(xué)報(bào),2007,30(1):25-29.

REN Ying-ying, LI Jiang, QIN Wei-ming, et al. (2007). Preliminary studies on characteristic and control of calyx leaving and persistent from fruit of Korla fragrant pear [J].JournalofXinjiangAgriculturalUniversity, 30(1): 25-29. (in Chinese)

[4]何子順,牛建新,邵月霞.庫(kù)爾勒香梨果實(shí)萼片脫落與宿存研究概述[J].中國(guó)果菜,2006,(2):10-11.

HE Zi-shun, NIU Jian-xin, SHAO Yue-xia. (2006). general review of study on the calyx leaving from fruit and persistent calyx of Kuele pear [J].ChinaFruit&Vegetable, (2): 10-11. (in Chinese)

[5]孫曉霞,牛建新,王博慧,等.'庫(kù)爾勒香梨'脫萼組與宿萼組樣品差異表達(dá)基因的篩選[J].果樹(shù)學(xué)報(bào),2015,32(6):1 020-1 027.

SUN Xiao-xia, NIU Jian-xin, WANG Bo-hui, et al. (2015). Screening of differentially expressed genes in 'Korla fragrant pear' flower samples with persistent or deciduous calyx [J].JournalofFruitScience, 32(6): 1,020-1,027. (in Chinese)

[6]董芳園,張飛,王鈺婷,等.庫(kù)爾勒香梨萼片脫落與宿存相關(guān)基因的差異表達(dá)分析[J].新疆農(nóng)業(yè)科學(xué),2013,50(1):57-64.

DONG Fang-yuan, ZHANG Fei, WANG Yu-ting, et al. (2013). Differential expression analysis of calyx falling off Korla fragrant pears and their persistent related genes [J].XinjiangAgriculturalSciences, 50(1): 57-64. (in Chinese)

[7]劉妮,陶書田,張紹鈴,等.授粉品種對(duì)庫(kù)爾勒香梨果實(shí)萼片宿存及品質(zhì)的影響[J].南京農(nóng)業(yè)大學(xué)學(xué)報(bào),2011,34(3):43-47.

LIU Ni, TAO Shu-tian, ZHANG Shao-ling, et al. (2011). Effect of different pollinizer varieties on calyx retention and quality for'Kuerlexiangli'fruit [J].JournalofNanjingAgriculturalUniversity, 34(4): 43-47. (in Chinese)

[8]玉山·庫(kù)爾班,齊曼·尤努斯,李疆,等.庫(kù)爾勒香梨脫萼、宿萼正常果和粗皮果的品質(zhì)比較[J].新疆農(nóng)業(yè)科學(xué),2012,49(6):1 028-1 034.

YUSAN Kurban, QIMAN Yunus, LI Jiang, et al. (2012). Comparison of fruit quality of normal and roughbark pear in persistent calyx and dropping calyx of Korla fragrant pear [J].XinjiangAgriculturalSciences, 49(6): 1,028-1,034. (in Chinese)

[9]劉永杰.噴施PBO對(duì)提高庫(kù)爾勒香梨脫萼率的效果[J].落葉果樹(shù),2008,(4):59.

LIU Yong-jie. (2008). Effect of foliar spraying PBO on dropping calyx rate of Korla fragrant pear [J].DeciduousFruits, (4): 59. (in Chinese)

[10]亞合甫·木沙,熱洋古麗·木沙.PBO對(duì)庫(kù)爾勒香梨果形與品質(zhì)的影響試驗(yàn)[J].山西果樹(shù),2007,115(1):9-10.

YAKUP Musa, ROXANGUL Musa. (2007). Effect of Foliar Spraying PBO on fruit shape and quality test of Korla Fragrant Pear [J].ShanxiFruits, 115(1): 9-10. (in Chinese)

[11]李林,何曉霞.植物生長(zhǎng)調(diào)節(jié)劑對(duì)庫(kù)爾勒香梨萼片脫落與宿存調(diào)控的研究[J].新疆林業(yè),2008,(1):29-30.

LI Lin, HE Xiao-xia. (2008). Effect of plant growth regulators on the dropping and persistent calyx regulation of Korla Fragrant Pear [J].ForestryofXinjiang, (1): 29-30. (in Chinese)

[12]剛明慧,齊曼·尤努斯,覃偉銘,等.不同時(shí)期噴施不同植物生長(zhǎng)調(diào)節(jié)劑對(duì)庫(kù)爾勒香梨果實(shí)品質(zhì)及形態(tài)指標(biāo)的影響[J].新疆農(nóng)業(yè)科學(xué),2010,47(4):736-740.

GANG Ming-hui, QIMAN Yunus, QIN Wei-ming, et al. (2010). Effect of different plant growth regulators on Korla fragrant pear quality and morphological characteristics [J].XinjiangAgriculturalSciences, 47(4): 736-740. (in Chinese)

[13]齊建勛,郝艷賓,張玫,等.桃葉片中花青含量與葉綠素含量的相關(guān)關(guān)系[J].園藝學(xué)報(bào),2002,29(3):274-275.

QI Jian-xun, HAO Yan-bin, ZHANG Mei ,et al. (2002). Correlations of anthocyanins and chlorophyll in peach leaves [J].ActaHorticulturaeSunica, 29(3): 274-275. (in Chinese)

[14]鄒琦.植物生理學(xué)實(shí)驗(yàn)指導(dǎo)[M].北京:中國(guó)農(nóng)業(yè)大學(xué)出版社,2000．

ZOU Qi. (2000).Experimentalguidingofplantphysiology[M]. Beijing: China Agricultural University Press. (in Chinese)

[15]薛應(yīng)龍. 植物生理學(xué)實(shí)驗(yàn)手冊(cè)[M].上海:上?？茖W(xué)技術(shù)出版社,1985．

XUE Ying-long. (1985).Manualofplantphysiologyexperimental[M]. Shanghai: Shanghai Science & Technology Press. (in Chinese)

[16]張龍翔,張庭芳,李令媛,等.生化實(shí)驗(yàn)方法和技術(shù)[M].北京:高等教育出版社,1982.

ZHANG Long-xiang, ZHANG Ting-yuan, LI Ling-yuan, et al. (1982).Methodandtechnologyofbiochemistryexperiment[M]. Bejing: Higher Education Press. (in Chinese)

[17]錢瓊秋,劉慧英,朱祝軍.嫁接西瓜果實(shí)發(fā)育過(guò)程中蔗糖代謝及相關(guān)酶調(diào)控的研究[J].浙江大學(xué)學(xué)報(bào)(農(nóng)業(yè)與生命科學(xué)版),2004,30(3):285-289.

QIAN Qiong-qiu, LIU Hui-ying, ZHU Zhu-jun. (2004). Studies on sugar metabolism and related enzymes actixity during watermelon fruit develugment as influenced by grafting [J].JournalofZhejiangUniversity, 34(3): 285-289. (in Chinese)

[18]GB/T 6195-1986. 水果、蔬菜維生素C含量測(cè)定法(2,6一二氯靛酚比色法)[S].

GB/T 6195-1986. Determination of vitamin C in vegetables and fruits (2,6-dechloro- indophenol titration method) [S].(in Chinese)

[19]李靜,聶繼云,李海飛,等.蘋果果實(shí)單寧Folin-Denis測(cè)定法[J].中國(guó)果樹(shù),2006,(5):37-38.

LI Jing, NIE Ji-yun, LI Hai-fei, et al. (2006). Folin-Denis method for determination of apple fruit tannins [J].ChinaFruits, (5): 37-38. (in Chinese)

[20]李猛,王雷存,任小林,等.陜西地區(qū)紅富士蘋果冠層果實(shí)品質(zhì)差異及相關(guān)性分析[J].果樹(shù)學(xué)報(bào),2010,27(6):859-863.

LI Meng, WANG Lei-cun, REN Xiao-lin, et al. (2010). Diversity and correlation analysis of quality factors for canopy fruit of Fuji apple in Shaanxi area [J].JournalofFruitScience, 27(6): 859-863. (in Chinese)

[21]潘騰飛,李永裕,邱棟梁.果實(shí)品質(zhì)形成的分子機(jī)理研究進(jìn)展[J].亞熱帶植物科學(xué),2006,35(1):81-84.

PAN Teng-fei, LI Yong-yu, QIU Dong-liang. (2006). A review of molecular mechanism during the formation of fruit quality [J].SubtropicalPlantScience, 35(1): 81-84. (in Chinese)

[22]沙守峰,張紹鈴,李俊才.梨果實(shí)有機(jī)酸代謝研究進(jìn)展[J].河北北林果研究,2001,26(1):69-71.

SHA Shou-feng, ZHANG Shao-ling, LI Jun-cai. (2001). Advances in research on organic acids metabolism in pear fruit [J].HebeiJournalofForestryandOrchardResearch, 26(1): 69-71. (in Chinese)

[23]沙廣利,郭長(zhǎng)城,李光玉.梨果實(shí)糖酸含量及比值對(duì)其綜合品質(zhì)的影響[J]. 植物生理學(xué)通訊,1997,33(4):264-266.

SHA Guang-li, GUO Chang-cheng, LI Guang-yu. (1997). The effect of reducing sugar content，titrable acidity and their ratio an overall fruit quality in pear [J].PlantPhysiologyCommunications, 33(4):264-266. (in Chinese)

[24]張振銘.套袋對(duì)梨果實(shí)品質(zhì)、石細(xì)胞及相關(guān)酶活性變化的影響[D].南京:南京農(nóng)業(yè)大學(xué)碩士論文,2006.

ZHANG Zhen-ming. (2006).TheChangesofthebaggedpearfruitsquality,sclereidsandtherelativeenzymesactivity[D]. Master Dissertation. Nanjing agricultural university, Nanjing. (in Chinese)

[25]何洪英,李華鈞,楊堅(jiān).單寧的生理活性[J].廣州食品工業(yè)科技,2001,17(2):26-28.

HE Hong-ying, LI Hua-jun, YANG Jian. (2001). The physiological activation of Tannin [J].GuangzhouFoodScienceandTechnology, 17(2): 26-28.(in Chinese)

Effect of Compound Reagent "M" and PBO on the Yield and Fruit Quality of Korla Fragrant Pear

Yusan Kurban1,2, Muhtar Zari3, Qiman Yunus1, QIN Wei-ming4

(1.CollegeofForestryandHorticulture,XinjiangAgriculturalUniversity,Urumqi830052China; 2.AksuForestryBureau,AksuXinjiang843000China; 3.ResearchInstituteofEconomicForestry,XinjiangAcademyofForestrySciences,Urumqi830063,China; 4.PomologyResearchInstituteofSaydongHorticulturalFarm,BayingolMongolianAutonomousPrefecture,KorlaXinjiang841000,China)

【Objective】 This project aims to compare the effects of compound reagent "M" and PBO on calyx dropping rate, fruit setting rate and fruit quality index of Korla fragrant pear in order to provide application technology and theoretical basis for its high yield, good quality and sustainable development. 【Method】The Korla fragrant pear at full-bloom stage was used as test materials to determine the calyx dropping rate, fruit setting rate and fruit quality treated with different concentrations of compound reagent "M" and PBO. 【Result】The calyx dropping rate, fruit setting rate and fruit quality of Korla fragrant pear were significantly increased after spraying different concentrations of compound reagent "M" and PBO, among which, the M1 treatment had the most significant effect, its non-calyx fruit rate, fruit setting rate of flower were 83.3% and 11.7%, 42.1% and 4.8% respectively higher than those of the CK (control), 18.4% and 2.6% respectively higher than those by PBO treatment; The anthocyanin and chlorophyll contents of M1 treatment were the highest, which were significantly higher than those by PBO treatments, but its carotenoid content was the lowest; Compared with CK, VC content, sugar content, soluble solid content and solid acid ratio of Korla fragrant pear were significantly increased than those by both PBO and M1 treatments, but Tannin content and titratable acid content were significantly decreased. Among them the M1 treatment had a significantly higher sucrose and total sugar content than the PBO treatment. The fructose content was significantly higher than that of PBO treatment and its tannin content was significantly lower than that of PBO treatment, and there was no significant difference among other fruit quality indexes. 【Conclusion】The compound reagent M1 sprayed at full-bloom stage can significantly increase the non-calyx fruit rate, fruit setting rate and fruit quality, which has popularization value in production of high yield and good quality of Korla Fragrant Pear.

Korla fragrant pear; calyx dropping rate; fruit setting rate; fruit quality

Younusi(1963-), female, Xinjiang Yining, Professor, Academic advisor, research field is Fruit Tree Physiology, (E-mail)-qimanyn@126.com

10.6048/j.issn.1001-4330.2017.04.005

2017-02-06

國(guó)家自然科學(xué)基金項(xiàng)目“花期氣溫變化下庫(kù)爾勒香梨脫萼果與宿萼果形成機(jī)理研究”(31360470)

玉山·庫(kù)爾班(1985-)，男，新疆拜城人，林業(yè)工程師，碩士，研究方向?yàn)楣麡?shù)栽培生理，(E-mail)yusan85@163.com

齊曼·尤努斯(1963-)，女，新疆伊寧人，教授，碩士生導(dǎo)師，研究方向?yàn)楣麡?shù)生理，(E-mail)-qimanyn@126.com

S661.2

A

1001-4330(2017)04-0626-08

Supported by: National Natural Science Foundation of China " Research on Abscisic Calyx and Persistent Calyx Fruit Formation Mechanism of Korla Fragrant Pear under Flowering Temperature Changes" (31360470)