两个梨品种不同花序留果量的果实品质差异及综合评价OA

To explore the effect of inflorescences with different fruit retention on the fruit quality of pear varieties'Yaglik'and'Bajiao',and provide theoretical basis for determining the appropriate fruit retention patterns for the two varieties.Using pear varieties'Yaglik'and'Bajiao'as test materials,four inflorescence fruit retention treatments were set up after the second physiological fruit drop,including single fruit,double fruit,three fruit,and four fruit.Thirteen quality indicators including single fruit weight,fruit longitudinal diameter,fruit transverse diameter,fruit shape index,fruit stalk length,fruit firmness,soluble solids content of fruit,peel color difference value and flesh color difference value were determined,and comprehensive evaluation was conducted using the entropy weight TOPSIS method.The results showed that the amount of fruit retained had a significant impact on the fruit quality of both pear varieties.For'Yaglik'pear,the single fruit weight,fruit longitudinal diameter and fruit transverse diameter decreased significantly with the increase of fruit retention amount,while the fruit stalk length increased continuously.Although the single fruit weight(167.61 g),fruit longitudinal diameter(99.61 mm),and fruit transverse diameter(95.75 mm)of the single fruit treatment were the highest,the comprehensive evaluation of the double fruit treatment was the best,with a proximity to the positive ideal solution of 0.641.For'Bajiao'pear,the single fruit weight of the double fruit treatment was the highest(125.85 g);the single fruit treatment had the highest fruit stalk length(42.23 mm)and fruit firmness(2.80 kg/cm2),and had the optimal comprehensive evaluation,with a closeness degree to the positive ideal solution of 0.557.In conclusion,'Yaglik'pear has the best comprehensive quality when retaining two fruits per inflorescence,and'Bajiao'pear has the optimal comprehensive quality when retaining one single fruit per inflorescence.In production,differentiated regulation of fruit retention per inflorescence can be carried out according to variety characteristics to optimize fruit quality.