Investigation and analysis of fruit puffing and granulation in facility cultivated Kanpei mandarin
In order to clarify the relationship between granulation,puffing symptoms and fruit quality traits in Kanpei fruit,and to provide guidance for fruit management in production,5-year-old Kanpei trees under normal management of facility cultivation was used as test material,and all the fruits of testing plants were harvested in late February to investigate the occurrence of granulation and puffing symptoms,determine the quality traits to study the difference of the quality traits between puffing fruit and non-puffing fruit,granulation fruit and non-granulation fruit.The results showed that the incidence of granulation was 59.8％and the incidence of puffing was 80.3％.There was no obvious correlation between these two symptoms.The longitudinal diameter,transverse diameter and single fruit weight of non-granulation fruit were significantly higher than those of granulation fruit,showing that large fruit was not prone to granulation.The transverse diameter,longitudinal diameter,single fruit weight,pulp quality,edible rate,juice rate,soluble solid content and solid acid ratio of puffing fruits were significantly higher than those of non-puffing fruits,indicating that the large,flat and good quality fruits were more prone to puffing.The fruit shape index of puffing fruit was significantly smaller than that of non-puffing fruit.The granulation of Kanpei occurs in the stage of fruit expansion.The fruit quality in the early stage of puffing was better,showing the full ripening of the fruit.In production,more attention should be paid on reasonable yield to produce large fruit,and implement full-ripened cultivation to reduce the occurrence of granulation and improve the quality of fruit.
万方数据
维普
