热带农业科学2025，Vol.45Issue(6)：36-42,7.DOI:10.12008/j.issn.1009-2196.2025.06.006
不同物质对热农1号芒果果实品质的影响
Effects of Different Substances on the Fruit Quality of Renong No.1 Mangoes
摘要
Abstract
To understand the effects of different substances on the fruit quality of Renong No.1,various concentrations of humic acid,rapeseed meal+brown sugar,and brassinolide were sprayed on trees at the beginning of the formation of mango seed cores.Fruits with a maturity of 80％ were selected,the RGB value of the peel color during the post-ripening process was determined,and the fruit quality was determined after full ripening.The results showed that the application of all three sub-stances facilitated the accumulation of endogenous compounds in ReNong No.1 mango fruits.The different application rates of humic acid were significantly positively correlated with both single fruit weight and seed longitudinal diameter,showing a positive correlation with fruit thickness while demonstrating a negative correlation with peel thickness.The peel weight and thickness of ReNong No.1 mango treated with different concentrations of the three substances were consistently lower than those of the control group(CK),further indicating that all three substances could enhance the morphological quality traits of mango fruits,with humic acid demonstrating more pronounced effects.The R-value of peel color showed a positive correlation with the rapeseed meal+brown sugar treatment.The R and G values of flesh color in all three substance treatments were sig-nificantly higher than those in CK,suggesting that the rapeseed meal+brown sugar combination contributed to improving peel coloration.However,all three substances effectively enhanced pulp color.Analysis of peel color changes during fruit post-ripening revealed consistent coloration trends across treatments.The application of rapeseed meal+brown sugar pro-moted higher R-values in peel color,whereas the G-value decreased with increasing humic acid application.Compared with the CK treatment,all the treatments presented significantly greater B values.These comprehensive findings demonstrate that foliar application of these three substances could effectively improve various quality parameters of ReNong No.1 mango fruits to varying degrees.关键词
热农1号/果实品质/腐殖酸/菜籽油枯+红糖/芸苔素Key words
Renong No.1 Mango/fruit quality/humic acid/rapeseed meal+ brown sugar/brassinolide分类
农业科技引用本文复制引用
姜艳,陈于福,尼章光,章勇,王铁运,王美存..不同物质对热农1号芒果果实品质的影响[J].热带农业科学,2025,45(6):36-42,7.基金项目
云南芒果种质资源创新利用及新品种选育(No.202402AE090008) （No.202402AE090008）
保山市"兴保英才培养计划"乡村振兴人才专项. （）
