作　　者： ; ; ;

机构地区： 华南农业大学园艺学院中国荔枝研究中心

出　　处： 《果树学报》 2004年第4期379-381,共3页

摘　　要： 结果母枝和主枝环切处理导致糯米糍荔枝的果实大小显著减小,裂果率显著增加,环切圈以上叶片中可溶性糖和淀粉的含量显著增加,结果母枝中的可溶性糖含量增加,果实中的总糖与蔗糖含量则显著地降低。据此认为,近几年来,糯米糍的果个比20世纪80年代明显减小,裂果增加,很可能与生产中多年连续施行主枝环切(或环剥)技术有关,而碳水化合物运入果实量的减少可能是环切导致果实变小的原因之一。 Bark ring incision (BRI) made on branches and fruiting-shoots during fruit growth, as a traditional and common technique, were found suppressing fruit growth, hence significantly reduced fruit size and aggravated fruit cracking in Nuomici litchi (Litchi chinenisis Sonn.). It was also found that BRI increased the contents of soluble sugars and starch in the leaves, increased the content of soluble sugars in the fruiting shoots, and reduced significantly the content of total sugars and sucrose in the aril above the incision ring. It is presumed that carbohydrate influx into the fruit reduced by BRI is the reason of the fruit becoming smaller, which results in higher rate of fruit cracking.

关 键 词： 荔枝 环切 果实大小 裂果

领　　域： [农业科学] [农业科学]