福建农业学报2025，Vol.40Issue(11)：1169-1176,8.DOI:10.19303/j.issn.1008-0384.2025.11.009
龙眼果实发育过程中不同枝梢果实品质差异分析
Differentiated Leaf Characteristics and Fruit Quality of Developing Fruits on Different Branches of a Longan Tree
摘要
Abstract
[Objective]This study seeks to identify fruit quality differences among longan fruits from different branches during their development.[Method]The surrounding temperature,humidity,light illuminance,leaf photosynthetic characteristics,chlorophyll content,and fruit quality,total sugar content,and soluble sugar component content indicators on different branches on a longan tree(Longsui and Husui)were monitored during the fruit developmental stages(at 100,115,130,145 and 155 days after flowering).[Result](1)From 100 to 155 days after flowering(DAF),the temperature of Longsui was higher 0.43℃to 3.46℃than Husui,and the light illuminance in Longsui significantly 1.75 to 4.10 times higher than the latter.While the humidity in Husui was 2.03%to 36.91%higher than Longsui.(2)From 100 to 145 DAF,the net photosynthetic rate,transpiration rate,and water use efficiency(WUE)of Longsui leaves were lower to varied extents than those of Husui leaves.But on 155 DAF,Longsui was consistently higher than those of Husui.The intercellular CO2 concentration was opposite to the net photosynthetic rate and other changes.The stomatal conductance of Longsui was significantly higher than that of Husui on 155 DAF.The chlorophyll content in Longsui was higher than that in Husui as the fruits were developing.(3)From 115 to 155 DAF,the single weight and longitudinal,transverse,and lateral diameters of Longsui fruits were 0.67 to 1.81 g,0.82 to 2.54 mm,0.95 to 2.48 mm,and 0.28 to 2.31 mm,respectively,smaller than those of Husui fruits.The total soluble solids(TSS)of Longsui fruit juice was significantly 1.78%to 4.02%lower than that in Husui fruits.During the fruit development period,except for 130 DAF,the edible portion of a Longsui fruit was 1.24%to 2.00%lower than that of a Husui fruit.(4)Peaked in 130 DAF,the total sugar,sucrose,fructose,and glucose contents as well as the sucrose/hexose ratio of Longsui fruits were 175.55 mg·g-1,130.20 mg·g-1,30.52 mg·g-1,30.08 mg·g-1,and 2.15,respectively.In 115 to 155 DAF,the total sugar and sucrose contents and sucrose/hexose ratio of Longsui fruits were 15.69 mg·g-1 to 56.39 mg·g-1,5.06 mg·g-1 to 49.24 mg·g-1,and 0.91 to 1.21,respectively,lower than those of Husui fruits.Especially during the fruit ripening period(i.e.,145-155 DAF),the total sugar and sucrose contents and sucrose/hexose ratio of Husui fruits were significantly higher than those of Longsui fruits.[Conclusion]When Zuixiang longans reached maturity in 148-155 DAF,the single fruit weight,flesh growth rate as measured in longitudinal,transverse,and lateral diameters,TSS,edible rate,total sugar,sucrose,and sucrose/hexose ratio of Husui fruits were all higher than those of Longsui fruits.The information obtained by this study was of value for optimizing cultivation through branch regulation to improve longan fruit quality.关键词
龙眼/龙穗/虎穗/果实品质/糖组分Key words
Longan/Longsui/Husui/fruit quality/sugar components分类
农业科技引用本文复制引用
邓朝军,陈永萍,魏伟淋,许奇志,苏文炳,胡文舜,蒋际谋,陈秀萍,郑少泉..龙眼果实发育过程中不同枝梢果实品质差异分析[J].福建农业学报,2025,40(11):1169-1176,8.基金项目
福建省科技计划公益类专项(2022R1028002) （2022R1028002）
国家现代农业产业技术体系建设专项(CARS-32-24) （CARS-32-24）
国家科技资源共享服务平台项目(NHGRC2024-NH18-1) （NHGRC2024-NH18-1）
