CAJ | 학술논문

以库尔勒香梨为材料,在盛花期期间,夜间人工施加低温处理,以5℃为处理温度,设置3,2,1 d 时间梯度,并设对照。在生理落果期后统计各夜间处理及对照的脱萼果率,并分别测定成熟的果实中脱萼果和宿萼果的糖组分、可滴定酸、维生素 C、单宁酸、石细胞等果实内在品质指标和果实形态指标。结果表明,香梨花期夜间5℃低温处理会增加脱萼果率,同时对果实品质产生不同影响,其中3 d 处理脱萼果的单果重显著降低,果核相对大,可食用部分减少；1,2,3 d 夜间5℃处理的宿萼果维生素 C 含量较对照逐渐下降,脱萼果和宿萼果中的蔗糖含量与对照相比不断增加,且可滴定酸含量不断减少,同时固酸比、糖酸比不断提高,有利于提高香梨品质。
이고이륵향리위재료,재성화기기간,야간인공시가저온처리,이5℃위처리온도,설치3,2,1 d 시간제도,병설대조。재생리낙과기후통계각야간처리급대조적탈악과솔,병분별측정성숙적과실중탈악과화숙악과적당조분、가적정산、유생소 C、단저산、석세포등과실내재품질지표화과실형태지표。결과표명,향리화기야간5℃저온처리회증가탈악과솔,동시대과실품질산생불동영향,기중3 d 처리탈악과적단과중현저강저,과핵상대대,가식용부분감소；1,2,3 d 야간5℃처리적숙악과유생소 C 함량교대조축점하강,탈악과화숙악과중적자당함량여대조상비불단증가,차가적정산함량불단감소,동시고산비、당산비불단제고,유리우제고향리품질。
Korla Fragrant Pear was taken as experimental material,during the full bloom period,low tem-perature treatment was applied to artificially set 5 ℃ for 3 nights,5 ℃ for 2 nights and 5 ℃ for 1 night re-spectively,and contrast check was instituted.After the physiological fruit-dropping period,the abscisic cy-lax rate was investigated,and the content of sugars,Vitamin C,titratable acid,tannins,stone cells and fruit shape were analyzed to reflect the fruit quality index of abscisic and persistent calyx Korla Fragrant Pear. The results showed the low temperature 5 ℃ treatment in flowering period increased calyx fruit rate,by which fruit quality would change.The fruit weight of the abscisic calyx fruit of 5 ℃ for 3 nights was signifi-cantly reduced compared with contrast check,the edible part of fruit was reduced due to the increase of fruit stone diameter.From 5 ℃ for 1 night to 5 ℃ for 3 nights,Vitamin C content of persistent calyx fruit gradually was decreased.Sugar content of abscisic and persistent calyx fruit increased compared with con-trast check,and the titratable acid content was reduced continuously.At the same time,the ratio of soluble solids to acid and the ratio of sugar to acid continuously increased.