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以软枣猕猴桃品种‘魁绿’为试材,研究徒长新梢处理及不同摘心处理对其花芽形成及果实品质的影响。结果表明:对徒长新梢进行拿枝和扭梢处理均能明显提高其成花率,扭梢比拿枝处理效果显著;花序以上留较少叶片摘心可促进枝条基部的花芽分化,而随着留叶量的增加,结果部位上部成花率升高,着花部位外移;花序以上留3片叶摘心的果实品质优于留5、7片叶摘心。
Using jujube variety Kui’erui as raw material, we studied the effects of budding shoots and different topping treatments on flower bud formation and fruit quality. The results showed that the shoot growth and twist-tip treatment both significantly increased the rate of flower formation, and the shoot-tip effect was more obvious than that of shoots. The leaves were more inflorescences with less leaves at the inflorescence, which promoted the flower bud differentiation at the base of branches. Increasing the amount of leaves, resulting in the upper part of the flowering rate increased, the flowering parts of the shift; leave above the inflorescence 3 leaves topping of the fruit quality is better than leaving 5,7 leaf topping.