作　　者： ; ;

机构地区： 华南农业大学园艺系

出　　处： 《华南农业大学学报》 1998年第3期51-55,共5页

摘　　要： ‘塔１’椪柑与亲本品种果实发育过程中果形指数的变化动态基本一致无论是果皮还是果肉＋种子，‘塔１’柑中内源赤霉素（ＧＡ）的质量摩尔浓度［ｂ（ＧＡ）］均高于亲本品种，而脱落酸（ＡＢＡ）的质量摩尔浓度［ｂ（ＡＢＡ）］低于亲本品种ｂ（ＧＡ）／ｂ（ＡＢＡ）高可能是‘塔１’柑大果产生的诱因之一除酸外，‘塔１’柑与亲本品种其它品质变化动态基本相似果实采收前，‘塔１’柑果实柠檬酸质量分数较亲本品种高，但果实贮藏约１５ｄ后。 The fruit shape of ‘Tayi’ ponkan fruit was almost similar to that of control during fruit development But the content of endogenous gibberellin(GA) of ‘Tayi’ponkan was higher than that of parent cultivars while the content of abscisic acid(ABA) was lower both in fruit peel and in fruit pulp with seeds That the ratio of GA to ABA [ b (GA)/ b (ABA)] of ‘Tayi’ponkan was higher than that of parent cultivar must be one of the main reason which caused the ‘Tayi’ponkan to produce big fruits The content of lemon acid in the fruit of ‘Tayi’ponkan was higher than that of parent cultivar before harvest but was inclined to getting similar after keeping about 15 days

关 键 词： 果实发育 内源激素 品质变化 柑桔 塔 柑

领　　域： [农业科学] [农业科学]