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氨基酸肥对兴津叶片叶绿素和果实品质的影响OA

Effects of Amino Acid Fertilizer on Leaf Chlorophyll and Fruit Quality of Xingjin

中文摘要英文摘要

为提升兴津早熟温州蜜柑的果实品质,研究以植物光合作用重要代谢途径"卟啉和叶绿素的代谢"为切入点,筛选叶绿素合成过程中起关键作用的氨基酸前体物质聚谷氨酸、氨基乙酰丙酸,以云南省华宁县早熟温州蜜柑兴津为材料,设置5种不同喷施氨基酸叶面肥处理(CK、T1、T2、T3、T4),测定7月9日至9月27日叶片代谢的生理指标、酶活性、基因表达量,以及9月27日(成熟期)的果实品质指标,探讨其对柑橘叶片叶绿素生物合成、果实品质形成的调控机制,结果表明:叶面喷施氨基酸肥可以促进兴津叶片叶绿素合成、果实转色、酸度降低,T3处理提升果实品质的效果最好,这为兴津早熟结果期提供了一种可供选择的施肥方案.

To enhance the fruit quality of early-ripening Satsuma mandarin"Xingjin",this study focused on the significant metabolic pathway of plant photosynthesis,namely"porphyrin and chlorophyll metabolism",and screened the amino acid precursor substances,glutamate and aminolevulinic acid,which play crucial roles in the chlorophyll synthesis process.Taking Xingjin early-ripening Satsuma mandarin from Huaning County,Yunnan Province as the material,five distinct spraying amino acid foliar fertilizer treatments(CK,T1,T2,T3,and T4)were established.The physiological indicators of leaf metabolism,enzyme activities,and gene expression levels from July 9th to September 27th,and the physiological indicators of fruit quality on September 27th(maturity stage)were determined.The regulation of chlorophyll biosynthesis in citrus leaves and the formation of fruit quality was explored.The results indicated that foliar spraying of amino acid fertilizer could promote chlorophyll synthesis in Xingjin leaves,fruit color change,and acid reduction.Among them,T3 treatment had the best effect in promoting fruit quality improvement.This research offers an alternative fertilization plan for the fruiting period of early-ripening Xingjin.

夏京;于洋;杨兴平;鲁鹏;周玲;彭磊

云南农业大学 园林园艺学院,云南 昆明 650201云南农业大学 园林园艺学院,云南 昆明 650201华宁县农机安全监理推广站,云南 华宁 652800华宁县宁州街道农业综合服务中心,云南 华宁 652800云南农业大学 园林园艺学院,云南 昆明 650201云南农业大学 园林园艺学院,云南 昆明 650201

农业科技

氨基酸肥叶绿素生物合成果实品质光合产物积累温州蜜柑

Amino acid fertilizerChlorophyll biosynthesisFruit qualityPhotosynthetic product accumulationSatsuma mandarin

《江西农业学报》 2026 (6)

25-33,9

云南省现代农业产业技术水果体系·云南省基础研究重大专项(202101BC070002)云南省生物种业和农产品精深加工重大专项·绿色食品国际合作研究中心课题(2019ZG00907).

10.19386/j.cnki.jxnyxb.2026.06.004

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