张海棠;赵德英;闫帅;徐锴;张艳珍;

• 1:中国农业科学院果树研究所·辽宁省落叶果树矿质营养与肥料高效利用重点实验室·农业农村部园艺作物种质资源利用重点实验室

摘要(Abstract)：

【目的】研究不同钾镁配比对‘早酥’梨果实糖酸组分、矿质元素含量的影响,旨在为梨生产中钾镁肥料的合理施用和果实品质提升提供依据。【方法】以7 a(年)生‘早酥’梨为试材,设置6个钾镁配比处理:0,2.69,5.38,8.07,10.76,16.14,21.52,分别于花后15 d和60 d 2次施入。【结果】钾镁配比对果实中钾钙镁含量影响不同,随钾镁配比的升高,果实中钾含量先增加后减少,钙镁含量先减少后增加,钾镁配比为5.38时钾含量最高;不同钾镁配比对‘早酥’梨果实可溶性固形物含量有显著影响,呈先增加后减少的趋势,果实中可溶性固形物含量与果实中镁含量呈极显著负相关;随着钾镁配比的升高,有机酸含量呈逐渐增长趋势,处理间有机酸含量呈极显著差异,钾镁配比为10.76时,可溶性固形物含量、固酸比、糖酸比最高‘;早酥’梨果实中果糖含量最高,占总糖含量的52.52%,为果糖积累型,山梨醇、蔗糖随钾镁配比的升高呈先增加后减少的趋势‘;早酥’梨果实中有机酸以柠檬酸和苹果酸为主,柠檬酸与钾镁配比成负相关,奎尼酸与莽草酸呈极显著正相关‘。早酥’梨为柠檬酸优势型。【结论】钾镁配施改善了‘早酥’梨果实中糖酸品质,当钾镁配比为5.38～10.76时,果实的品质最好,因此生产中建议使用的钾镁配比为5.38～10.76。

关键词(KeyWords)： ‘早酥’梨;钾镁配比;糖酸组分;矿质含量

Abstract:

Keywords:

基金项目(Foundation): 国家重点研发计划(2018YFD0201410);; 中国农业科学院科技创新工程(CAAS-ASTIP-2016-RIP-03);; 辽宁省果树产业技术体系栽培技术研究岗位(LNGSCYTX)

作者(Authors): 张海棠;赵德英;闫帅;徐锴;张艳珍;

DOI: 10.13925/j.cnki.gsxb.20200183

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