CAJ | 학술논문

为丰富天津市果品市场，延长供应期，进行了树莓新品种的引种和设施栽培，研究了不同栽植地区（天津市北辰区和蓟县）的红树莓和黄树莓的果实横径、单果重和可溶性固形物的含量及贮藏特性。结果表明：红树莓果实的单果重、果实横径和可溶性固形物含量随着果实成熟而逐渐增加。从未成熟的白色期到完全成熟的深红期，平均单果重从14．41g增加到25．91g，后者是前者的1．8倍；果实横径从14．20mm增加到17．25mm，增加了3．03mm；可溶性固形物含量由6％增加到了9％，增加了3％。同一成熟期（深红期）的红树莓果实单果重约是黄树莓的1．7倍；红树莓果实横径是黄树莓的1．13倍；红树莓可溶性固形物最大值为9％，也略高于黄树莓的8％。在4℃低温贮藏时，红树莓果实随着贮藏期的延长，腐烂率逐渐增加，贮藏到第3天时腐烂率增加了50％，贮藏到第7天时腐烂率达到100％。在粉红规采收红树莓果实，贮藏期最长，但可溶性固形物较低。应在果实粉红期至鲜红期之间采收。
위봉부천진시과품시장，연장공응기，진행료수매신품충적인충화설시재배，연구료불동재식지구（천진시북신구화계현）적홍수매화황수매적과실횡경、단과중화가용성고형물적함량급저장특성。결과표명：홍수매과실적단과중、과실횡경화가용성고형물함량수착과실성숙이축점증가。종미성숙적백색기도완전성숙적심홍기，평균단과중종14．41g증가도25．91g，후자시전자적1．8배；과실횡경종14．20mm증가도17．25mm，증가료3．03mm；가용성고형물함량유6％증가도료9％，증가료3％。동일성숙기（심홍기）적홍수매과실단과중약시황수매적1．7배；홍수매과실횡경시황수매적1．13배；홍수매가용성고형물최대치위9％，야략고우황수매적8％。재4℃저온저장시，홍수매과실수착저장기적연장，부란솔축점증가，저장도제3천시부란솔증가료50％，저장도제7천시부란솔체도100％。재분홍규채수홍수매과실，저장기최장，단가용성고형물교저。응재과실분홍기지선홍기지간채수。
In order to enrich the frait market and to prolong the supply period, two varieties of raspberries were introduced and grown in greenhouse of Beichen District and Jixian of Tianjin. The average weight of single fi＇uit, horizontal diameter and soluble solids of fruits were analyzed, and the storage characteristics were also studied. The results show that the weight of single fruit,horizontal diameter and soluble solids content of fruits increased gradually along with the fruit growth of the red raspberry. From the white period to the scarlet period of fruit development, the weight of single fruit increased to 25.91 g from 14.41 g, the latter was 1.8 times of the former. The horizontal diameter of fruit changed from 14.20 mm to 17.25 ram, and the soluble solids of fruits changed from 6% to 9%, with 3% increase. At the same maturity （all was in the scarlet period）, the single fruit weight of red raspberry was about 1.7 times to the yellow raspberry. The horizontal diameter of red raspberry was 1.13 times to the yellow raspberry. The maximum soluble solids content of red raspberry was 9%, also slightly above 8% of the yellow raspberry. At 4 ℃storage, the rotting rate of raspberry increased along with the fruit storage extended. To the 3rd day, the fruit rot rate rapidly increased to above 50%, and to the 7th day, the fruit rot rate came to 100%. The storage time of red raspberry fi＇uits was the longest in pink period harvest, but the soluble solids of fruits in pink period was lower than those in fresh red period. Therefore, the best harvest time should be from pink period to fresh red period of fruits.