温州蜜柑粗皮大果形成过程的解剖学研究Anatomically study on the forming process of rough fruit of Satsuma
刘芳;刘永忠;彭抒昂;
摘要(Abstract)：
【目的】为了明确温州蜜柑粗皮大果形成的原因和关键时期,【方法】试验以‘国庆一号’温州蜜柑为材料,比较果实发育过程中,粗皮大果与薄皮果果蒂处果皮的显微结构差异。【结果】结果表明,花后21 d粗皮大果中果皮细胞开始排列疏松,花后28 d其外果皮出现凹凸不平现象,这些均与薄皮果存在明显差异;花后7～21 d果皮细胞层数快速增长,导致果皮增厚,粗皮大果与薄皮果表现显著差异;果实成熟前,薄皮果果皮逐渐变薄,粗皮大果的果皮却不断增厚,成熟时其果皮厚度达到薄皮果的3.8倍。【结论】花后7～28 d是粗皮大果果皮增厚的关键时期。
关键词(KeyWords)： 温州蜜柑;粗皮大果;解剖结构;细胞层数;细胞直径
基金项目(Foundation): 国家现代农业(柑橘)产业体系建设专项
作者(Authors): 刘芳;刘永忠;彭抒昂;
DOI: 10.13925/j.cnki.gsxb.2012.05.013
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