野外增温对桂味荔枝产量和果实品质的影响

摘要

[目的]研究野外增温对桂味荔枝产量和果实品质的影响.[方法]以桂味荔枝为研究对象,用红外辐射器于花芽外部形态分化开始至花期结束对果树冠层进行增温处理(平均温度升高1.89℃).[结果]增温对桂味荔枝产量没有明显的影响.增温使果实纵横径明显增大,分别比对照增加8.7％和11.0％；单果质量和单种子质量明显升高,分别增加19.8％和50.0％.增温明显改善果实色泽,增温处理植株的果实花青素含量比对照升高31.9％,果实更红,颜色更鲜艳.增温还影响果实的内在品质,增温果实的Vc含量和糖酸比较对照分别提高22.3％和22.6％,可滴定酸降低17.6％.[结论]花期增温对桂味荔枝果实品质的影响总体为正效应,而桂味荔枝的高产需要更加精细的管理来实现.%[Objective] The research aimed to study the effects of elevated temperature during anthesis on yield and fruit quality of Guiwei li-tchi. [Method] The wanned tree-canopies were heated continuously during the flowering period (from 5 February to 9 April,2010) using in-fared radiators. Daily mean air temperature waa enhanced by 1.89 ℃ by average. [ Result] Experimental Harming significantly increased the fruit longitudinal and transverse diameter by 8.7% and 11.0% , and increased single fruit weight and single seed mass by 19.8% and 50.0%, The anthocyanins content of pericarp increased by 31.9%. Warming enhanced VC content and sugar acid rate by 22.3% and 22.6% , respectively ,and reduced the acidty by 17.6%. [Conclusion] Experimental warming had positive effects on the quality of Guiwei litchi fruit. These responses could be related to the higher adaptation of this cultivar.