【摘要】 【目的】探究CO₂浓度和温度升高对3个宁夏枸杞品种形态特征和营养组分积累的影响，为未来气候变化背景下培育高抗性优良枸杞品种以及经济林应对气候变化的适应性管理提供依据。【方法】采用开顶气室（OTC）模拟控制系统，对3个宁夏枸杞品种（‘宁杞1号’、‘宁杞7号’、‘宁杞10号’）分别进行CO₂浓度（e CO₂）和温度（e T）升高处理。在果实发育的幼果期（YF，处理60天）、青果期（GF，处理70天）、转色期（CF，处理80天）和红果期（RF，处理90天）采集果实，测定其形态特征和营养组分含量。【结果】1)形态特征分析表明，在CO₂浓度升高处理下，‘宁杞1号’果实转色期纵、横径及红果期横径和单果质量显著增加，‘宁杞7号’青果期纵径和转色期横径显著增加，‘宁杞10号’幼果期横径和转色期单果质量显著增加。在温度升高处理下，‘宁杞1号’果实转色期和红果期纵径以及红果期单果质量显著增加，‘宁杞7号’青果期和转色期纵径、转色期和红果期横径和单果质量也显著增加，‘宁杞10号’单果质量显著增加（P<0.05）。2)营养组分分析表明，CO₂浓度升高处理显著增加‘宁杞1号’果实4个发育阶段的半乳糖、蔗糖、甜菜碱和黄酮含量，‘宁杞7号’果实红果期果糖、总糖、蔗糖、多糖、类胡萝卜素及甜菜碱含量显著增加，‘宁杞10号’果实红果期半乳糖、果糖、葡萄糖、多糖含量显著增加（P<0.05）。温度升高处理显著增加‘宁杞1号’红果期半乳糖、果糖、总糖、多糖、甜菜碱及黄酮含量，‘宁杞7号’4个发育阶段半乳糖、葡萄糖、蔗糖及红果期果糖、总糖、多糖、类胡萝卜素及甜菜碱含量显著增加，‘宁杞10号’4个发育阶段蔗糖、类胡萝卜素和黄酮含量及红果期半乳糖、总糖、甜菜碱含量显著增加（P<0.05）。【结论】CO₂浓度和温度升高对宁夏枸杞果实形态发育和营养组分积累均产生影响。‘宁杞10号’表现出更强的适应性，该品种在发育期，果实大小、单果质量和百粒质量增长最大，果实半乳糖、果糖、总糖、多糖、类胡萝卜素、甜菜碱含量增加显著。更多还原

【Abstract】 【Objective】 This study aims to investigate the impact of elevated CO₂ concentration and temperature on the morphological characteristics and nutrient component accumulation of three Lycium barbarum cultivars, so as to provide a theoretical basis for non-wood forests to cope with climate change and breed excellent adaptive cultivars.【Methods】 Three L. barbarum cultivars（‘Ningqi 1’, ‘Ningqi 7’, ‘Ningqi 10’） were subjected to the elevated CO₂ concentration（eCO₂） and atmospheric temperature（eT） in an Open-Top Chamber（OTCs） simulation control system. Fruits were collected at the young fruit stage（YF, treated for 60 days）, green fruit stage（GF, treated for 70 days）, coloring fruit stage（CF, treated for 80 days）, and red fruit stage（RF, treated for 90 days） for measuring morphological characteristics and nutrient composition. 【Result】1) Morphological analysis indicated that elevated CO₂ concentration significantly increased the longitudinal and transverse diameters of fruits at the CF and transverse diameter of fruits and single fruit weight at the RF of ‘Ningqi 1’. The elevated CO₂concentration significantly increased the longitudinal diameter at the GF and the transverse diameter of fruits at the CF of‘Ningqi 7’. The elevated CO₂ concentration significantly increased the transverse diameter of fruits at the YF and the single fruit weight at the CF of ‘Ningqi 10’. Elevated atmospheric temperature significantly increased the longitudinal diameter of fruits at the CF and RF, as well as the single fruit weight at the RF of ‘Ningqi 1’. Elevated atmospheric temperature significantly increased the longitudinal diameter of fruits at the GF and CF, as well as the transverse diameter of fruits and single fruit weight at the CF and RF of ‘Ningqi 7’. Elevated atmospheric temperature significantly increased the single fruit weight of ‘Ningqi 10’（P<0.05）.2) Nutrient component analysis revealed that elevated CO₂ concentration increased the levels of galactose, sucrose, betaine, and flavonoids in the fruits of ‘Ningqi 1’ at four developmental stages, increased the levels of fructose, total sugar, sucrose,polysaccharides, carotenoids, and betaine at the RF of ‘Ningqi 7’, and increased the levels of galactose, fructose, glucose, and polysaccharides at the RF of ‘Ningqi 10’（P<0.05）. Elevated temperature treatment significantly increased the levels of galactose,fructose, total sugar, polysaccharides, betaine, and flavonoids at the RF of ‘Ningqi 1’, increased the levels of galactose, glucose,sucrose, and fructose at four developmental stages, as well as the levels of fructose, total sugar, polysaccharides, carotenoids, and betaine at the RF of ‘Ningqi 7’, and increased the levels of sucrose, carotenoids, and flavonoids at four developmental stages, as well as the levels of galactose, total sugar, and betaine at the RF of ‘Ningqi 10’（P<0.05）. 【Conclusion】 Elevated CO₂ concentration and atmospheric temperature promote the morphological development and nutrient accumulation of L. barbarum.Among the three cultivars, ‘Ningqi 10’ exhibits stronger adaptability, with the largest increase in fruit size, single fruit weight, and100-seeds weight during the development stage. Additionally, significantly increased levels of galactose, fructose, total sugar,polysaccharides, carotenoids, and betaine in the fruits.更多还原