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| 水分调控对枣裂果的影响
摘要
枣是原产我国的特有果树和主要经济林树种，而新疆是我国枣最大的主产区。目前新疆在枣生产中普遍存在裂果的问题，造成了极大的经济损失。前人针对枣裂果进行了大量的研究表明水分是裂果的最主要的诱因，但有关水分调控如何影响枣果实内部生理从而导致裂果的相关研究不够深入，且尚无有效的预防和减轻裂果的药剂和技术。因此本文以易裂品种骏枣和抗裂品种灰枣为供试材料，通过研究枣果实的吸水途径、枣果皮结构、果实弹性、硬度、破裂力、果实生理指标（裂果率、可溶性糖、维生素C、可溶性蛋白质、纤维素和果胶等），进一步明确水分调控对枣裂果的影响及与裂果的关系机理。主要研究结果如下：
关键词：枣；水分调控；吸水途径；果皮结构；品质；裂果
Effect of water regulation on fruit cracking of jujube
Abstract
Zizyphus jujuba is an endemic fruit tree and a main economic forest species originatedin China, and Xinjiang is the largest main producing area of Zizyphus jujuba in China. At present, fruit cracking is a common problem in jujubeproduction in Xinjiang, resulting in great economic losses. Previous studies on fruit cracking of jujube showthat water is the main inducement of fruit cracking. However, the research on how water regulation affects the internal physiology of jujube fruit leading to fruit cracking is not deep enough,and there is no effective medicine and technology to prevent and reduce fruit cracking. In this paper, Jun jujube, which is easy to crack, and Hui jujube,which is resistant to crack,were used to study the waterabsorption pathway, pericarp structure, fruit elasticity, firmness, breaking power, and physiological indexes (soluble sugar, vitamin C, soluble protein, cellulose, pectin, fruit cracking rate, etc.) of jujube fruit, so as to further clarify the effect of water regulationon fruit cracking and the mechanism of its relationship with fruit cracking.The main results were as follows:
1.The relative water absorption of Jun jujube leaves was 0.073 ~ 0.262, that of jujube with fruit was 0.03 ~ 0.14, that of whole fruit was 0.01 ~ 0.12; that of gray jujube leaves was 0.04 ~ 0.47, that of jujube with fruit was 0.02 ~ 0.14, that of whole fruit was 0.01 ~ 0.13.The relative water absorption of jujube fruit was higher than that of leaf,and the relative water absorption of fruit surface was the most in fruit. The results showed that the relative water absorption of Jun jujube decreased,and the relative water absorption of Jun jujube was the most in white mature stage, and the degree of tissue involution was large in white mature stage;the change of relative water absorption of Hui jujube was not obvious,and the degree of tissue involution in half red stage was slightly larger than that in other stages, and more water absorption in white mature stage was more likely to cause fruit cracking.
2.From the white mature stage to the full red stage,the pericarp structure of jujube fruit changed,the arrangement of cells affected by water treatment was irregular, the pulp cells were broken seriously, and the gap became larger. At the white maturity stage, under the control of soil moisture,the epidermis of Jun jujube, which is easy to crack,becomes thicker, its hardness decreases,its adhesiveness and adhesiveness increase, while the epidermis of Hui jujube, which is resistant to crack, becomes thinner, its elasticity increases, its adhesiveness and chewiness decrease.
3.The changes of soil moisture and rainfall affected the cracking variety Junzao.The contents of starch and ionic pectin were higher under the soil moisture treatment, while the contents of vitamin C, soluble sugar,soluble protein and covalent pectin were higher under the artificial rainfall treatment. The content of ion binding pectin and cellulose of huizao was high when soil water was regulated.Affected by water regulation and obvious difference in physiological indexes, fruit cracking is more likely to occur.
Key words: jujube;water regulation;water absorption pathway;quality;fruit cracking
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