【作者】 徐建国；

【导师】 陈力耕； 鲍雨林；

【作者基本信息】 浙江大学 ， 农业推广， 2006， 硕士

【摘要】 柑橘是世界上重要的农产品之一,我国是世界上最大的宽皮柑橘生产国,产量占世界总产量的40%以上。以宽皮柑橘(Citrus reticulate Blanco)为主栽品种的浙江省是我国柑橘栽培的最主要产区之一,由于长期以来以数量型的扩张为柑橘栽培技术体系的出发点,使得生产上存在着品种构成不当、树体结构不合理、果实品质参差不齐等问题。柑橘完熟栽培是指某些柑橘品种经过充分成熟采收,果实品质能进一步改善来达到优质高效目的的一套综合栽培方式。因此,研究早熟温州蜜柑完熟栽培技术对改善柑橘品质具有重要意义。 本试验于2001—2003年进行,以宫川早生温州蜜柑为主要研究材料,对其果实的生长发育及淀粉、可溶性糖含量的变化和完熟特性等进行了比较系统的研究,并提出了相应的配套栽培措施。主要结果如下: (1)宫川早生温州蜜柑果实的生长发育动态呈—“S”形曲线,从成熟果实大小考察,成熟期早的宫川温州蜜柑的果实幼果期发育早,果实横径增长速率明显快于成熟期较迟的槾橘和本地早蜜橘。 (2)果实干鲜重比值的变化,表现为开花后45天间,干鲜重比约为30%,早熟的宫川早生温州蜜柑的干鲜重比下降速度较快,干鲜重比随着果实发育而降低。 (3)果实淀粉含量的变化,从谢花期到7月下旬,单位鲜重的淀粉含量都较高水平,然后随着果实发育进入迅速膨大期,淀粉含有率快速下降。两个品种之间出现淀粉含有率降低到最低水平的时间有所不同,宫川早生温州蜜柑在8月中旬就降到了接近最低点,而槾橘则发生在10月中旬。 (4)宫川早生温州蜜柑果实的蔗糖从谢花后到8月下旬,均维持较低的水平,然后蔗糖含量呈较明显的上升趋势,到11月中旬蔗糖含量比8月下旬增加了5.2倍,可见蔗糖在宽皮柑橘果实膨大中后期开始迅速增加。 (5)控水处理的还原糖含量随果实的成熟呈上升趋势,而棚内灌水和露地栽培的砂囊中的还原糖含量分别于宫川早生温州蜜柑的完熟期和普通成熟期表现为有所下降。 (6)早熟温州蜜柑在果实成熟过程中,影响品质诸因子变化较大。在果实的成熟过程中,从10月上旬测定开始,其可溶性固形物含量逐步提高,11月更多还原

【Abstract】 Citrus is one of the most important agriculture produce in the world, and China is the largest country of the mandarin (Citrus reticulata Blanco.), which occupied more than 40 percent of total yield in the world. Zhejiang province is one of main production area, which mainly cultivated with mandarin. But the unsuitable variety structure, the uneven quality of citrus fruit reduced the poor economic benefit considerably. Citrus delayed harvest is a high quality cultivation technique. So it was very urgent to study this technique for improving the quality of wase satsuma mandarin.The experiments were carried out by using wase satsuma mandarin as main material from 2001 to 2003. The development of fruit, seasonal changes of starch, soluble solid content and others were more systemically studied, and the supporting measures of cultivation with delayed harvest of wase satsuma mandarin were also suggested. The main results were as follows.(1) The growth curve of wase satsuma mandarin was a "S"-style, the growth rate of its fruit diameter was higher than Manju and Bendizao mandarin, which are both of the mid-ripe variety of mandarin.(2) The seasonal changes of Dry/Fresh ratio was about 30 percent at the time after blooming 45 days, the ratio was decrease along with fruit developing, and the ratio of wase satsuma mandarin was decrease very quickly.(3) The changes of starch content was a relative high level from blooming end up to the late July, and its content has a drop quickly. The near minimum occurred at mid-August for wase satsuma mandarin, and at Mid-October for Manju mandarin.(4) The sucrose content of wase satsuma mandarin kept very lower level before the late-August, and had a rapid increase at the mid or late stage of fruit development.(5) The changes of reducing sugar of wase satsuma mandarin wasincreased by fruit developing under water stress condition. But the reducing sugar in juice sac had some decrease even at the stage of common harvest and delayed harvest under the irrigation or open field culture.(6) During the fruit maturity of wase satsuma mandarin, TSS was increased gradually and slowly after mid-November. TA was on the contrary with TSS. Fruit specific gravity was decrease by degrees, and the changes of rind thickness became thinner at first turn to thicker at late. Puffing ratio was raised with ripping, and steep rise after first-November. The flavor, the degree of waste from strained fruit, rind peeling characters were obviously better than before at the stage of delayed harvest. This was the best period for eating. The best stage of delayed harvest was First or Mid-November in south-east Zhejiang citrus planting area.(7) The supporting measures of cultivation with delayed harvest of wase satsuma mandarin, including variety and orchard selection, management of soil, fertilizer and water, pruning and etc. were also suggested.更多还原