| 位杰,王合理,吴翠云,张琦,蒋媛,李湘钰.复合盐碱胁迫对灰枣果实内在品质的影响[J].干旱地区农业研究,2015,33(3):144~147 |
| 复合盐碱胁迫对灰枣果实内在品质的影响 |
| Effects of mixed salt-alkali stress on the internal quality of Zizyphus jujuba ‘Huizao’ |
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| DOI：10.7606/j.issn.1000-7601.2015.03.23 |
| 中文关键词: 复合盐碱胁迫 灰枣 果实品质 |
| 英文关键词:Mixed salt-alkali stress Huizao fruit quality |
| 基金项目:国家自然科学基金项目（31260459）；新疆生产建设兵团产学研重大专项（2010ZX02）；新疆研究生科研创新项目(XJGRI2013153）；塔里木大学创新群体研究项目（TDZXCX1001） |
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| 中文摘要: |
| 以五年生灰枣为试材，研究了不同浓度复合盐碱溶液胁迫对灰枣果实内在品质的影响，为盐渍化土地灰枣种植提供参考。结果表明，0.2%，0.4%和0.6%的复合盐碱胁迫降低了灰枣果实中的有机酸含量，提高了糖酸比。0.2%和0.4%的复合盐碱胁迫提高了灰枣果实的Vc含量，0.6%的复合盐碱胁迫则降低了灰枣果实的Vc含量。0.4%的复合盐碱胁迫显著提高了灰枣果实的可溶性糖含量，0.2%和0.6%的复合盐碱胁迫对可溶性糖含量影响不大。0.2%和0.4%的复合盐碱胁迫降低了灰枣果实可溶性蛋白含量，0.6%的复合盐碱胁迫则提高了灰枣果实可溶性蛋白含量。综合分析表明，0.4%的复合盐碱胁迫处理的灰枣果实品质较好。 |
| 英文摘要: |
| To provide cultivation reference for Zizyphus jujuba ‘Huizao’ in salinized land, five-year-old Huizao plants were used as the experimental materials to study the stress effects of mixed salt-alkali with different concentrations on the internal quality of Huizao fruit. The results showed that the sugar-acid ratio was improved and organic acid content was decreased under mixed salt-alkali stresses (concentrations were 0.2%, 0.4% and 0.6%). The fruit vitamin C content was increased under the stresses of 0.2% and 0.4% mixed salt-alkali, but it was reduced under the one of 0.6% mixed salt-alkali. The content of soluble sugar was significantly increased under 0.4% mixed salt-alkali, but little influence by 0.2% and 0.6% mixed salt-alkali was found. The content of soluble protein was decreased under stresses of 0.2% and 0.4% mixed salt-alkali, while it became improved under 0.6% mixed salt-alkali stress. Comprehensive analysis indicated that the fruit internal quality of Huizao was superior under the stress of 0.4% of mixed salt-alkali. |
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