论文部分内容阅读
裂果是影响枣产业发展的重要问题之一。为了明确安徽地方枣种质抗裂特性,为筛选抗裂种质及生产提供依据。通过连续多年观察发现,安徽地方枣品种存在3种裂果方式(纵裂、纵裂+横裂、不规则裂)和4个裂果等级(极抗裂、抗裂、中等和易裂)。在极抗裂和抗裂类型中,加工及制干品种占的比例较大,中等及易裂类型中鲜食品种占的比例较大,且多为优良鲜食品种。不同抗裂程度品种的果皮结构差异明显,加工类品种的蜡质层厚,果实表皮细胞层数多(6~7层)、细胞厚度均匀,多表现为抗裂性强;鲜食类品种的蜡质层薄,果实表皮细胞层数少(3~4层),表现为抗裂性弱。蜡质层厚度、表皮细胞层数作为评价枣果抗裂能力具有参考价值。
Cracking is one of the important problems that affect the development of jujube industry. In order to clarify the anti-cracking characteristics of jujube germplasm in Anhui Province, it provided the basis for screening anti-germplasm and its production. Through continuous years of observation, there are three kinds of cracking methods (longitudinal cracking, longitudinal cracking + transverse cracking, irregular cracking) and four cracking grades (extremely cracking, cracking, medium and cracking) in the local jujube cultivars in Anhui Province. In the types of extremely resistant to cracking and cracking, the proportion of processed and dried products is larger, the proportion of fresh and moderately soluble varieties is larger, and most of them are fine fresh varieties. The peel structure of varieties with different degree of cracking is obviously different. The waxy layer of the processed varieties is thick, with many layers (6-7 layers) of epidermal cells and uniform cell thickness, with more cracking resistance; Waxy layer, the number of fruit epidermal cells less (3 to 4 layers), showing weak resistance to cracking. Waxy layer thickness, epidermal cell layer as the evaluation of jujube cracking resistance has reference value.