黑莓Hull、Chester果实生长及品质形成 过程的分析

Analysis of fruit development and quality forming behaviors of two kinds of blackberry (Rubus spp.) cultivars

中文关键词:  黑莓  果实  生长发育  品质

英文关键词:blackberry  fruit  development  quality

中文摘要:

      目的 研究Hull、Chester黑莓果实生长发育及品质形成规律。方法 通过随机标记和定期取样的方法, 对不同发育期Hull、Cheste黑莓果实的形态指标(横经、纵径、果重)和品质指标(总糖、还原糖、总酸、总多酚、总花色苷含量及DPPH?清除IC50)进行比较分析。结果 黑莓Hull和Chester果实生长发育期分为三个阶段, 第一阶段为快速生长期, 持续9~12 d, 果实迅速膨大, 各营养物质含量下降。第二阶段为缓慢生长期, 持续时间最长, 达24 d, 除总酸含量迅速升高外, 其余形态和品质指标变化较小。第三阶段为成熟期, 持续时间最短, 仅为6~9 d, 果重迅速增加, 花色苷含量迅速升高, 还原糖和总糖含量升高, 总酸和总多酚含量下降, 是果重累积和果实品质形成的关键时期。结论 黑莓Hull、Chester果实生长呈单“S”型曲线, 生长发育期42~45 d, 成熟期是果实品质形成的关键时期。

英文摘要:

      Objective To investigate fruit development and quality forming behaviors of two kinds of blackberry cultivars Hull and Chester. Methods Morphological and quality indicators of blackberry fruit during development period were analyzed comparatively by random marking and periodic sampling methods. Results Blackberry fruit development was divided into 3 stages of rapid growth stage, stationary growth stage and mature growth stage. Rapid growth stage sustained 9 to 12 d, during which fruit average diameter increased quickly and all quality indicators decreased. Stationary growth stage sustained 24 d, during which fruit morphological and quality indicators changed slightly except total acid content increased quickly. Mature growth stage sustained only 6 to 9 d, during which fruit weight and anthocyanin content increased quickly, reducing sugar and total sugar content increased and total acid and polyphenol content decreased. Mature growth stage was the critical stage of fruit weight accumulation and quality forming. Conclusion Blackberry fruits growth is shown as single “S” curve which sustains 42 to 45 d. Mature growth stage is the critical stage of fruit quality forming.