園藝植物研究法果實

果樹和觀賞植物的物候萌動時至?！皞ǘ┟妊科冢河稍蕉菝哌^渡到營養(yǎng)生長標志，芽苞開始膨幼 長（頂端分生組織細胞、伸長）和加粗生長(形成層細胞、分化、增大)的時期第二節(jié)果實生長動態(tài)研究第三節(jié)成熟與采后研究第一節(jié)生物學(xué)性狀的測一、果實外觀品質(zhì)二、果實材料與方

例.果實取樣方 2051.0處2個中等大小的果實，每重復(fù)10數(shù)據(jù)分析：usv 4rv 4r3（一） （二）果實形狀的測（三）果實表面積測表面積S= D為直徑果實體積V＝1/6（四）果 狀況的評 ×100％單果以 面積表示，群體特征則以 指數(shù)表示， ×100％指數(shù)果實 的動態(tài) 要求定期觀測一定數(shù)量果實的情況，記載開始 時期，迅速 時期和著色變化的終止期。還要注意在 進程中的特殊變 例.蘋果外觀品質(zhì)（色澤性狀為主）標準果率＝標畸形果率＝畸形果數(shù)／總果數(shù)×果 指數(shù)＝Σ（各級果數(shù)×代表級值）／（總果 值）分級標準為：0級：0-5%果面；1級：5-25%果面；2級：25-50%果面；3級：50-75%果面；4級：75-100%果面。光潔度指數(shù)＝Σ（）／）ד果形劑在‘新紅星’蘋果上的應(yīng)用效果研究”，北方園201320：28-（五）果實整齊度的，，描述果實間外觀品質(zhì)，，二、果實內(nèi)在品 風味：香氣、味（一）內(nèi)外果徑、鮮（干）重測A2-mmequatorial赤道面slicewastakentodeterminetheproportionsofinnerandouterpericarptissue,bymeasuringthe umandminimumdiameterofeachtissuewithdigitalcallipers(Mitutoyo,Japan)andthepercentageoffullycolouredblackseedinfruitwere Thisslicewasthenweighedanddriedat65°Cfor24hourstodeterminefruitdryweightandpercentagefruitdrymatter.Drymatterwascalculatedasdryweight/freshweight*100.（二）果肉顏色測

FleshcolourwasdeterminedusingaCR300Chromameter色度計(Minolta,Japan),usingaC65lightsourceandtheLCHcoloursystem,attwopositionsoneachfruitat90attheequator赤道面followingremovalofskinandfleshtoadepthofabout2mm.（三）果實硬果實、果肉的硬度是判斷其貯藏性能和品質(zhì)的指標。果皮硬度密切影響貯藏性能，果肉果實硬度測定方FruitfirmnesswasdeterminedeitherusinganEffigipenetrometer(Alphonsine,Italy),witha7.9-mmprobeat20mm.s-1followingremovalofa1-mmthicksliceofskinandouterpericarpattwolocationsat90°atthefruitequator.（四）果肉品質(zhì)測可食部肉質(zhì)(脆、軟、松、硬果肉顏風味(酸、甜、甜酸適口香味，(類型，淡、濃果心大小，核大themajorsolublesolidsinfruitjuice：organicandaminoacids,solublepectins,Solublesolidsconcentration(SSC%,oBrix)candeterminedusingameasurestherefractiveindex,whichindicateshowmuchalightbeamis"bent"whenitpassesthroughthefruitjuice. Solublesolidsweredeterminedforjuicetakenfrombothendsofthefruitusingarefractometer(Atago,Japan).營養(yǎng)物質(zhì)含量的測 難易、數(shù)目。核桃應(yīng)測核殼厚薄，仁率，果實內(nèi)在品質(zhì)的綜合評果實發(fā)育期：自坐果到果實 脫落止幼果出現(xiàn)期：子房膨大到幼果出生理落果期：次數(shù)，數(shù)量，果實大果實 成熟：50％為標準脫落期：始期和果實發(fā)育、成熟過（一）取量以及徑的增長方面，這些數(shù)據(jù)是在果實發(fā)例.果實生長動單S曲線:蘋果,梨,柑橘枇杷,香蕉,芒果

油橄欖果實發(fā)育曲坐 ntbiology,2009,9:1471-（二）果實生長發(fā)育階段與評價Aspectsofdevelopmentstudiedinclude:fruitgrowthandripening(softening,fleshcolourchangeandsolublesolidsaccumulation),carbohydrateandacidaccumulation,ethylene.BBCHscale,whichdescribesphenologicalchangesinntgrowthusinganumericscalewithtwodecimaldigits,thefirsttorepresenttheprincipalstages(from0to9)andsecondtorepresentsecondarygrowthstages(from0to9).asystematicmodelbasedontheBBCHsystemfordescribingthephysiologicaldevelopmentofthefruitCitrusBBCH-例，獼猴桃果實生長發(fā)育研究試驗threegrowingseasons(Seasons1-fromanthesis(0DaysAfterAnthesis,DAA)untilfruitweresenescing(300DAA),andalignedtotheBBCHscaleTheprincipalstagesoffruitgrowththatfollowthefullyopenedflower(stage65),fruitset(stage70)andmaturefruit(stage80),atstage89whenthefruitis“eatingripe”,fruitsenescence(stage90),stage92hasbeenoccasionallyusedforover-ripeFruitdevelopmentofthediploidkiwifruit,ActinidiachinensisTheNewZealandInstitute nt,FoodResearchLimited ntBiology2011,Hort-16A品種簡中軸胎座多心獼猴桃果實生長發(fā)育關(guān)鍵時Principalstage70Fruitset,petalsabscisedfromtheflowersandfruitgrowthstartsPrincipalstage80Maturefruit,seedwithinthefruitareover95%blackPrincipalstage90Beginningofsenescence,fruitstarttoproduceautocatalyticethylene.InSeason1,theseprincipalstageswereattainedat10DAA,155DAAand270DAArespectively ntBiology2011,取FruitfromSeason3weresampledat2-weeklyintervalsfrom50%anthesis(10October2009)photographed,andtestedforfirmnessandethyleneForpostharvesttreatments,inSeason3bulkharvestsoffruitfrom10vineswereassessedforresponsetoethylene,startingatstage84.獼猴桃果實特征記Figure1:fromopenflower(0daysafteranthesis,DAA)tooverripefruit(286DAA)inSeason1.scaledto100arbitraryunitsbasedonumvalues.Basedonfreshweight(g),seedcolour(%black),fleshcolour(°h)andfirmness(N),aBBCHscalehasbeenaligned.A-EPhotographsfromdifferentgrowthstagesinSeason3fruitwithBBCHstagesforeachpictureshown. ntBiology2011,獼猴桃果實生長與發(fā)育簡Figure9:Schematicdiagramofkiwifruitgrowthanddevelopment.Stagesaremarkedabovewithtimeintervals(days)betweeneachstage.DMispercentagedrymatterofthefruit,andtheripeningandsenescencephasesshown.ThefourphasesofsofteningaremarkedinRomannumerals.果實內(nèi)含物的測Season1fruitweresampledtakingalongitudinalsliceoffruittissue(representingalltissuetypes)fromeachofaminimumoffourfruit,snapfrozeninliquidnitrogenandstoredat-80°CMeasurenon-structuralcarbohydrate(starchandsugars)andorganicsolublesugars(glucose葡萄糖fructose果糖sucrose蔗糖,myo-inositolandgalactose半乳糖)organicacidscitric檸檬酸quinic奎寧andmalic馬來酸果實中碳的積累Figure3:CarbonaccumulationinActinidiachinensis'Hort16A'fruitfromSeason1.Changesindryweight(g),drymatter(%)andtotalsolublesolidsconcentration(°Brix).Greylinesrepresentthefreshweight,seedcolour,fleshcolourandfirmnessdetailedinFigure1.果實碳水化合物、有機酸積累規(guī)Figure5:Non-structural(A)andorganicacid(B)compositionofActinidiachinensis'Hort16A'fruitduringdevelopmentfromopenflower(stage65)toeatingripeness(stage89)duringSeason1.發(fā)育與果實CytokininsactivatecelldivisiontheovaryGAactivatescellexpansionofovaryEthyleneactivatesaseriesenzymesthatcauseabscisicacidcausestheembryointhe seedstoedormant.Thisisadaptivebecauseitpreventstheseedfromsproutinginsidethewarm,moistfruit.Fruitcontinuesuntilthe單性結(jié)實研 ntCell,Vol.25:1960–1978,

Figure6.Parthenocarpic單性結(jié)實FruitDevelopmentInducedbyAuxinandGA.(A)Fertilization-independentfruitenlargementinducedbyexogenousapplicationsofGA3,NPA,NAA,orGA3plusNAAtoandhand-pollinationserveasthenegativeandpositivecontrols,respectively.Photosweretakenatday12afterthefirsthormoneapplicationBar5mm.(D)n=10to14fruitsforeachRelativeachenelength(E)andwidth(F),derivedbydividingsizewithmock-treatedachenesize.Themocktreatedachenesizeisdesignatedas100%.n=