Correlation Between Tree Body Gummosis and Storability of‘Huyou 018’Nectarine

doi:10.11924/j.issn.1000-6850.casb16030066

Abstract

Abstract: This study was undertaken to research the correlation between tree body gummosis and fruit quality, screen the objective evaluation index, and provide quantitative basis for preventing peach gummosis. [Method] Degree of peach gummosis：Ⅰ Scattering gummosis point or 1-2 more gummosis pieces on primary branches, secondary branch or tertiary branches; Ⅲ The total of scattering gummosis pieces were less than a quarter on Primary branches, secondary branch and tertiary branches , unable to distinguish the gummosis point;V The total of scattering gummosis pieces were 1/4-1/2 on Primary branches, secondary branch and tertiary branches , unable to distinguish the gummosis point;Ⅶ The total of scattering gummosis pieces were 1/2-3/4 on Primary branches, secondary branch and tertiary branches , unable to distinguish the gummosis point.The quality and storability(pulp firmness, total soluble solids,titratable acid and decay rate)were investigated of different degree gummosis during storage. Making decay rate be the major evaluation index, and correlation coefficients（R）of linear relationships between bad fruit rate , pulp firmness and titratable acid were analyzed too.[Results] when the harvest, there were no significant difference on pulp firmness during different degree gummosis, high degree gummosis (Ⅴ-Ⅶ)reduced the TSS content and peel chromatic erration L*.During the whole storage, decay rate of high degree gummosis (Ⅴ-Ⅶ)>degree of Ⅰ>control significantly, and there were no significant difference on pulp firmness of different degree gummosis. There were certain difference of titratable acid but were not correlation coefficients（R）of linear relationships during different degree gummosis. There were significant negative correlation (P < 0.05)between decay rate and pulp firmness, R value of CK and Ⅴ degree was 0.92 and 0.848, respectively. There were negative correlation between decay rate and titratable acid, R value of CK and Ⅴ degree was 0.93 and 0.76.[Conclusion] Ⅴ was the key degree of gummosis, which was reduce the quality and storability of fruit. Decay rate combined with the pulp firmness and titratable acid can be used as objective evaluation index of storability.

CLC Number:

S662.1

References

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