授粉液中添加几丁聚糖对库尔勒香梨树坐果率及果实品质的影响

doi:10.6048/j.issn.1001-4330.2023.05.020

新疆农业科学 ›› 2023, Vol. 60 ›› Issue (5): 1208-1215.DOI: 10.6048/j.issn.1001-4330.2023.05.020

• 园艺特产·贮藏保鲜加工·植物保护 • 上一篇下一篇

授粉液中添加几丁聚糖对库尔勒香梨树坐果率及果实品质的影响

姬瑞(), 王兰, 王喆, 苟长青, 郝海婷, 冯宏祖()

塔里木大学农学院/南疆农业有害生物综合治理兵团重点实验室/农业部阿拉尔作物有害生物科学观测实验站/南疆特色果树高效优质栽培与深加工技术国家地方联合工程实验室,新疆阿拉尔 843300

收稿日期:2022-09-25 出版日期:2023-05-20 发布日期:2023-05-22
通信作者: 冯宏祖(1968-),男,青海海东人,教授,博士,研究方向为农业有害生物综合防治,(E-mail)fhzzky@163.com
作者简介:姬瑞(1995-),女,甘肃天水人,硕士研究生,研究方向为果树生理与高效栽培,(E-mail)2142949280@qq.com
基金资助:
兵团财政科技计划-南疆重点产业创新发展支撑计划(2020DB006)

Effects of chitosan to pollination solution on fruit setting rate and fruit quality of Korla Fragrant Pear

JI Rui(), WANG Lan, WANG Zhe, GOU Changqing, HAO Haiting, FENG Hongzu()

Key Laboratory of Agricultural IPM in Southern Xinjiang/Scientific Observing and Experimental Station of Crop Pests in Aral, Ministry of Agriculture and Rural Affairs/The National and Local Joint Engineering Laboratory of High Efficiency and Superior Quality Cultivation and Fruit Deep Processing Technology of Characteristic Fruit Trees in Southern Xinjiang/College of Agriculture, Tarim University, Aral Xinjiang 843300,China

Received:2022-09-25 Published:2023-05-20 Online:2023-05-22
Supported by:
Financial Science and Technology Program Project of Xinjiang Production and Construction Corps“Southern Xinjiang Key Industry Innovation and Development Support Plan”(2020DB006)

摘要/Abstract

摘要：

【目的】在库尔勒香梨授粉液中添加几丁聚糖,研究植物免疫诱抗剂几丁聚糖对花粉活力、香梨树坐果率及果实品质的影响,筛选出最佳的几丁聚糖喷施浓度,为生产上合理利用几丁聚糖提高香梨坐果率及改善果实品质提供理论依据。【方法】以授粉花粉(鸭梨花粉)与库尔勒香梨树为试材,采用花粉离体萌法和田间人工液体授粉法,研究7个浓度的几丁聚糖处理下授粉花粉活力、香梨坐果率及果实品质的变化。【结果】几丁聚糖浓度在0.25~1.25 mL/L时能够提高花粉萌发率、坐果率及改善果实品质,几丁聚糖浓度达到2.50~5.00 mL/L时会导致花粉萌发率、坐果率及果实品质的下降。0.5 mL/L几丁聚糖在提高花粉萌发率和坐果率的同时改善香梨品质。【结论】香梨授粉液中以添加0.5 mL/L几丁聚糖为最适用量。

关键词: 库尔勒香梨; 几丁聚糖; 授粉; 坐果率; 品质

Abstract:

【Objective】 By adding chitosan to the pollination solution of Korla Fragrant Pear, the effects of plant immune inducer chitosan on pollen viability, fruit setting rate and fruit quality of Korla Fragrant Pear were investigated, and the most suitable concentration of chitosan was screened out in the hope of providing a theoretical basis for the rational use of chitosan in production to improve the pollination efficiency and fruit quality of Korla Fragrant Pear.【Methods】 With pollinated pollen (Yali pear pollen ) and Korla Fragrant Pear tree as test materials, pollen in vitro germination method and field artificial liquid pollination method were used to study the changes of pollinated pollen vitality, fruit setting rate and fruit quality of Korla Fragrant Pear treated with 7 concentrations of chitosan.【Results】 When the concentration of chitosan was 0.25-1.25 mL/L, the pollen germination rate, fruit setting rate and fruit quality could be improved, and 0.5 mL/L was the best.Through independent analysis of each quality index and principal component analysis of fruit quality, it was concluded that 0.5 mL/L chitosan improved the quality of Korla Fragrant Pear while increasing pollen germination rate and fruit setting rate.【Conclusion】 It is recommended to add 0.5 mL/L chitosan as the most suitable amount in the pollination solution of Korla Fragrant Pear.

Key words: Korla Fragrant Pear; chitosan; pollination; fruit setting rate; quality

中图分类号:

S661.2

姬瑞, 王兰, 王喆, 苟长青, 郝海婷, 冯宏祖. 授粉液中添加几丁聚糖对库尔勒香梨树坐果率及果实品质的影响[J]. 新疆农业科学, 2023, 60(5): 1208-1215.

JI Rui, WANG Lan, WANG Zhe, GOU Changqing, HAO Haiting, FENG Hongzu. Effects of chitosan to pollination solution on fruit setting rate and fruit quality of Korla Fragrant Pear[J]. Xinjiang Agricultural Sciences, 2023, 60(5): 1208-1215.

图/表 7

参考文献 17

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摘要

处理 Treatment	单果重 Fruit weight(g)	纵径 Vertical diameter(mm)	横径 Horizontal diameter(mm)	果形指数 Shape index	硬度 Hardness (N)
CK	128.03±7.01^b	67.51±0.92^b	57.50±0.89^b	1.17±0.03^c	11.87±0.69^a
J₁	133.06±12.79^a	64.58±2.85^c	53.80±2.75^c	1.20±0.02^a	10.10±0.57^c
J₂	136.25±10.72^a	71.20±2.53^a	59.14±2.76^a	1.21±0.04^a	10.53±0.66^bc
J₃	136.00±11.95^a	71.83±2.44^a	59.85±2.81^a	1.20±0.03^a	9.90±0.45^c
J₄	132.73±10.30^ab	63.47±2.55^c	53.35±2.49^c	1.19±0.06^b	11.51±0.16^ab
J₅	132.08±10.90^ab	59.21±1.85^d	50.33±2.84^d	1.18±0.07^bc	11.70±0.26^a
J₆	131.66±9.47^ab	63.82±1.74^c	54.11±1.51^c	1.18±0.04^bc	11.98±0.27^a

处理 Treatment	单果重 Fruit weight(g)	纵径 Vertical diameter(mm)	横径 Horizontal diameter(mm)	果形指数 Shape index	硬度 Hardness (N)
CK	128.03±7.01^b	67.51±0.92^b	57.50±0.89^b	1.17±0.03^c	11.87±0.69^a
J₁	133.06±12.79^a	64.58±2.85^c	53.80±2.75^c	1.20±0.02^a	10.10±0.57^c
J₂	136.25±10.72^a	71.20±2.53^a	59.14±2.76^a	1.21±0.04^a	10.53±0.66^bc
J₃	136.00±11.95^a	71.83±2.44^a	59.85±2.81^a	1.20±0.03^a	9.90±0.45^c
J₄	132.73±10.30^ab	63.47±2.55^c	53.35±2.49^c	1.19±0.06^b	11.51±0.16^ab
J₅	132.08±10.90^ab	59.21±1.85^d	50.33±2.84^d	1.18±0.07^bc	11.70±0.26^a
J₆	131.66±9.47^ab	63.82±1.74^c	54.11±1.51^c	1.18±0.04^bc	11.98±0.27^a

处理 Treatment	可溶性固形物 Soluble solid (%)	可溶性糖 Soluble sugar (%)	可滴定酸 Titratable acidity (%)	VC (mg/100g)	固酸比 Solid acid ratio	糖酸比 Sugar acid ratio
CK	11.66±0.89^bc	11.35±0.12^bc	0.58±0.05^bc	5.53±0.16^c	20.15±1.56^bc	19.70±1.55^bc
J₁	12.90±0.46^a	11.38±0.07^bc	0.39±0.02^d	6.12±0.06^ab	33.32±2.27^a	29.38±1.85^a
J₂	13.10±0.97^a	11.70±0.04^a	0.36±0.02^d	6.20±0.10^ab	34.64±2.00^a	32.46±2.06^a
J₃	13.21±0.09^a	11.41±0.06^b	0.38±0.04^d	6.03±0.06^abc	36.66±2.43^a	30.35±2.98^a
J₄	12.60±0.46^ab	11.72±0.06^a	0.57±0.03^c	5.91±0.06^abc	22.24±0.91^b	20.71±0.90^b
J₅	11.34±0.14^c	11.23±0.04^cd	0.64±0.03^ab	6.41±0.06^a	17.68±0.83^c	17.49±0.81^bc
J₆	11.27±0.09^c	11.10±0.06^d	0.67±0.02^a	5.74±0.06^bc	16.72±0.53^c	16.47±0.49^c

处理 Treatment	可溶性固形物 Soluble solid (%)	可溶性糖 Soluble sugar (%)	可滴定酸 Titratable acidity (%)	VC (mg/100g)	固酸比 Solid acid ratio	糖酸比 Sugar acid ratio
CK	11.66±0.89^bc	11.35±0.12^bc	0.58±0.05^bc	5.53±0.16^c	20.15±1.56^bc	19.70±1.55^bc
J₁	12.90±0.46^a	11.38±0.07^bc	0.39±0.02^d	6.12±0.06^ab	33.32±2.27^a	29.38±1.85^a
J₂	13.10±0.97^a	11.70±0.04^a	0.36±0.02^d	6.20±0.10^ab	34.64±2.00^a	32.46±2.06^a
J₃	13.21±0.09^a	11.41±0.06^b	0.38±0.04^d	6.03±0.06^abc	36.66±2.43^a	30.35±2.98^a
J₄	12.60±0.46^ab	11.72±0.06^a	0.57±0.03^c	5.91±0.06^abc	22.24±0.91^b	20.71±0.90^b
J₅	11.34±0.14^c	11.23±0.04^cd	0.64±0.03^ab	6.41±0.06^a	17.68±0.83^c	17.49±0.81^bc
J₆	11.27±0.09^c	11.10±0.06^d	0.67±0.02^a	5.74±0.06^bc	16.72±0.53^c	16.47±0.49^c

指标 Index	主成分1 Principal component 1	主成分2 Principal component 2	主成分3 Principal component 3
单果重 Fruit weight	0.291	-0.274	-0.095
纵径 Vertical diameter	0.261	0.537	-0.043
横径 Horizontal diameter	0.228	0.615	-0.045
果形指数 Shape index	0.327	-0.239	0.022
硬度 Hardness	-0.319	0.076	0.319
可溶性固形物 Soluble sugar	0.332	-0.004	0.190
可溶性糖 Soluble sugar	0.215	-0.022	0.905
可滴定酸 Titratable acidity	-0.338	-0.048	0.092
维生素C Vitamin C	0.284	-0.437	-0.080
固酸比 Solid acid ratio	0.343	0.015	-0.083
糖酸比 Sugar acid ratio	0.342	0.031	-0.093
特征值 Eigenvalue	8.279	1.423	0.749
贡献率 Contribution rates(%)	75.265	12.939	6.812
累积贡献率 Cumulative variance(%)	75.265	88.204	95.017
权重 Weight	0.792	0.136	0.072

授粉液中添加几丁聚糖对库尔勒香梨树坐果率及果实品质的影响

Effects of chitosan to pollination solution on fruit setting rate and fruit quality of Korla Fragrant Pear

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参考文献 17

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Metrics

处理 Treatment	F₁	F₂	F₃	F	综合排名 Integ- rated rank
CK	-2.391	2.068	0.268	-1.294	5
J₁	1.725	-0.955	-0.600	1.022	3
J₂	3.816	0.022	0.489	3.535	1
J₃	3.120	0.798	-0.743	2.871	2
J₄	-0.550	-0.568	1.629	-0.262	4
J₅	-2.746	-1.537	-0.329	-3.098	7
J₆	-2.974	0.173	-0.713	-2.775	6

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