农学学报2024，Vol.14Issue(3)：63-67,5.
'脆蜜金柑'不同批次果实膨大规律及其可溶性固形物含量分析
Analysis of Fruit Expansion Pattern and Soluble Solid Content of Different Batches of'Cuimi'Kumquat
摘要
Abstract
Fruit expansion rule and dynamic change of soluble solid content of different batches of'Cuimi'kumquat was studied.'Cuimi'kumquat in Rong'an County of Guangxi was used as the experimental material.The transverse diameter and longitudinal diameter of the fruit were measured during the expansion period of different batches of fruits,and the soluble solids content of the fruit was measured at the maturity stage.The results showed that in the fruit enlargement stage of'Cuimi'kumquat,the first and second batches of fruits were easy to form large fruits,and the third batch of fruits was smaller.In the early stage of fruit ripening,the soluble solids content of the second batch of fruit was the highest,and in the middle and late stages,the soluble solids content of the third batch of fruit was the highest.The results showed that the first and second batches of fruits expanded early,lasted for a long time to form large fruits,and the soluble solid content was also high,and the market price was high.Therefore,corresponding measures should be taken to preserve the first and second batches of fruits in production,so as to improve the yield and increase the benefit.关键词
'脆蜜金柑'/结果批次/果实膨大/可溶性固形物/动态变化Key words
'Cuimi'kumquat/different batches/fruit swelling/soluble solids/dynamic change分类
农业科技引用本文复制引用
吴炫柯,黄维,何正令,郑红,陈一新,姚裕群..'脆蜜金柑'不同批次果实膨大规律及其可溶性固形物含量分析[J].农学学报,2024,14(3):63-67,5.基金项目
广西自然科学基金项目"广西甘蔗当家品种不同播种期对产量和品质的影响"(2020GXNSFAA159028) （2020GXNSFAA159028）
广西气象局气象科研计划面上项目"脆蜜金柑品质与其气象因子关系研究"(桂气科2021M03). （桂气科2021M03）
