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以金丝小枣、梨枣、骏枣和四不像枣为试材,采用人工浸泡诱裂法,测定分析了全青期、泛白期、半红期和全红期4个成熟阶段的裂果率、裂果指数、水势和吸水率等指标。结果表明:随着红枣的成熟发育,裂果敏感性增加,半红期最易裂果,裂果率为四不像枣>金丝小枣>骏枣>梨枣。成熟期的吸水率变化与裂果发生呈正相关,吸水力强的品种易裂果。成熟期水势下降,与裂果发生也有一定的相关性。
Taking jujube, jujube, jujube and jujube as test materials, artificial split-immersion method was used to analyze the split rate of fruit in four stages of full-bloom, pan-white, half-red and whole-red , Cracking index, water potential and water absorption and other indicators. The results showed that with the development of ripe jujube, the susceptibility of cracked fruit increased, the most easy to crack fruit in the half red stage, split fruit rate of four as jujube> jujube> jujube> pear. The change of water absorption at maturity was positively correlated with the occurrence of split fruit, and the varieties with strong water absorption were easy to crack. Mature water potential decline, and the occurrence of split fruit also has some relevance.