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中国农学通报

中国农学通报 ›› 2021, Vol. 37 ›› Issue (22): 49-56.doi: 10.11924/j.issn.1000-6850.casb2020-0329

所属专题： 园艺

• 林学·园艺·园林 • 上一篇    下一篇

‘富士’苹果果实品质与海拔的相关性分析

段鹏伟(), 马筱建, 石海强, 杜纪壮, 秦立者, 徐国良, 杨素苗()   

  1. 河北省农林科学院石家庄果树研究所,石家庄 050000
  • 收稿日期:2020-08-05 修回日期:2021-06-03 出版日期:2021-08-05 发布日期:2021-08-26
  • 通讯作者: 杨素苗
  • 作者简介:段鹏伟,男,1993年出生,河北武安人,研究实习员,硕士,研究方向为果树生理及栽培。通信地址:050000 河北石家庄长安区学府路5号 河北省农林科学院石家庄果树研究所,Tel:0311-87659929,E-mail: sgsdpw@163.com。
  • 基金资助:
    河北省重点研发计划项目“苹果园智能精准水肥管理技术研究集成与示范”(19226818D);河北省二期现代农业产业技术体系创新团队项目“河北省现代农业产业技术体系水果创新团队”(HBCT2018100201);河北省农林科学院创新工程项目“苹果、梨全程机械化生产模式研究与装备研发”(2019-3-6-1)

Correlation Analysis of Fruit Quality of ‘Fuji’ Apple and Altitude

Duan Pengwei(), Ma Xiaojian, Shi Haiqiang, Du Jizhuang, Qin Lizhe, Xu Guoliang, Yang Sumiao()   

  1. Shijiazhuang Institute of Fruit Trees, Hebei Academy of Agriculture and Forestry Sciences, Shijiazhuang 050000
  • Received:2020-08-05 Revised:2021-06-03 Online:2021-08-05 Published:2021-08-26
  • Contact: Yang Sumiao

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摘要：

为明确苹果果实品质与海拔的相关性关系,以河北省44个果园的‘富士’苹果为试材,采用成熟期采样、测定和相关性分析的方式,研究果实外观品质、内在品质、质构特性与海拔高度的相关性。果园平均海拔247.77 m,在果实外观品质方面,果实单果重与海拔呈显著负相关(r=-0.33,P<0.05),着色指数与海拔呈极显著正相关(r=0.43,P<0.01),裂果指数与海拔呈极显著负相关(r=-0.64,P<0.01);在果实内在品质方面,果实可溶性固形物含量与海拔呈显著正相关(r=0.37,P<0.05),硬度、可滴定酸、固酸比均与海拔无显著相关性;在果实质构特性方面,果实粘附性与海拔呈显著负相关(r=-0.30,P<0.05),内聚性与海拔呈显著正相关(r=0.34,P<0.05),脆裂性与海拔呈显著正相关(r=0.30,P<0.05),胶粘性与海拔呈显著正相关(r=0.30,P<0.05),咀嚼性与海拔呈显著正相关(r=0.32,P<0.05),弹性与海拔无显著相关性。海拔高度在700 m以下时,较高的海拔能够显著提高果实的外观品质和可溶性固形物含量,海拔高度与果实质构特性显著相关。

关键词: 苹果, 海拔, 相关性, 果实品质, 质地剖面分析

Abstract:

Using ‘Fuji’ apples from 44 orchards in Hebei Province as test materials, the correlation of fruit quality of ‘Fuji’ apples and cultivation altitude was studied using sampling, measurement and correlation analysis at maturity. The average altitude of apple orchards in Hebei Province was 247.77 m. In terms of fruit appearance quality, single fruit weight was significantly and negatively correlated with altitude (r=-0.33, P<0.05). The coloring index was extremely significantly and positively correlated with altitude (r=0.43, P<0.01), and the fruit splitting index was highly significantly and negatively correlated with altitude (r=-0.64, P<0.01). In terms of fruit quality, the soluble solid content of the fruit was significantly and positively correlated with altitude (r=0.37, P<0.05). Hardness, titratable acid content and solid acid ratio were not significantly correlated with altitude. In terms of fruit texture characteristics, the adhesiveness was significantly and negatively correlated with altitude (r=-0.30, P<0.05). The cohesiveness was significantly and positively correlated with altitude (r=0.34, P<0.05). The fracture ability and gumminess were significantly and positively correlated with altitude (r=0.30, P<0.05). The chew ability was significantly and positively correlated with altitude (r=0.32, P<0.05). The springiness was not significantly correlated with altitude. When altitude is below 700 m, higher altitude can significantly improve the appearance quality and soluble solids’ content of fruits, and the altitude has a significant correlation with the fruit texture characteristics.

Key words: apple, altitude, correlation, fruit quality, TPA

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