WO2025200090A1 - 一种评价柑橘果实裂果的方法及其应用 - Google Patents

一种评价柑橘果实裂果的方法及其应用

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Publication number
WO2025200090A1
WO2025200090A1 PCT/CN2024/092504 CN2024092504W WO2025200090A1 WO 2025200090 A1 WO2025200090 A1 WO 2025200090A1 CN 2024092504 W CN2024092504 W CN 2024092504W WO 2025200090 A1 WO2025200090 A1 WO 2025200090A1
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WIPO (PCT)
Prior art keywords
fruit
cracking
peel
citrus
turgor pressure
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English (en)
French (fr)
Inventor
孙崇德
王岳
陈云义
谢非
王鹏
王登亮
徐阳
曹锦萍
李绍佳
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Zhejiang University
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Zhejiang University
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    • G—PHYSICS
    • G01—MEASURING; TESTING
    • G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
    • G01N33/00—Investigating or analysing materials by specific methods not covered by groups G01N1/00 - G01N31/00
    • G01N33/02—Food
    • G01N33/025—Fruits or vegetables
    • G—PHYSICS
    • G01—MEASURING; TESTING
    • G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
    • G01N3/00—Investigating strength properties of solid materials by application of mechanical stress
    • G01N3/08—Investigating strength properties of solid materials by application of mechanical stress by applying steady tensile or compressive forces
    • G01N3/10—Investigating strength properties of solid materials by application of mechanical stress by applying steady tensile or compressive forces generated by pneumatic or hydraulic pressure
    • G01N3/12—Pressure testing
    • G—PHYSICS
    • G01—MEASURING; TESTING
    • G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
    • G01N3/00—Investigating strength properties of solid materials by application of mechanical stress
    • G01N3/40—Investigating hardness or rebound hardness
    • G—PHYSICS
    • G01—MEASURING; TESTING
    • G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
    • G01N33/00—Investigating or analysing materials by specific methods not covered by groups G01N1/00 - G01N31/00
    • G01N33/0098—Plants or trees
    • G—PHYSICS
    • G01—MEASURING; TESTING
    • G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
    • G01N2203/00—Investigating strength properties of solid materials by application of mechanical stress
    • G01N2203/0001—Type of application of the stress
    • G01N2203/0003—Steady
    • G—PHYSICS
    • G01—MEASURING; TESTING
    • G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
    • G01N2203/00—Investigating strength properties of solid materials by application of mechanical stress
    • G01N2203/0014—Type of force applied
    • G01N2203/0016—Tensile or compressive
    • G01N2203/0019—Compressive
    • G—PHYSICS
    • G01—MEASURING; TESTING
    • G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
    • G01N2203/00—Investigating strength properties of solid materials by application of mechanical stress
    • G01N2203/003—Generation of the force
    • G01N2203/0042—Pneumatic or hydraulic means
    • G01N2203/0048—Hydraulic means
    • G—PHYSICS
    • G01—MEASURING; TESTING
    • G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
    • G01N2203/00—Investigating strength properties of solid materials by application of mechanical stress
    • G01N2203/0058—Kind of property studied
    • G01N2203/006—Crack, flaws, fracture or rupture
    • G01N2203/0067—Fracture or rupture
    • G—PHYSICS
    • G01—MEASURING; TESTING
    • G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
    • G01N2203/00—Investigating strength properties of solid materials by application of mechanical stress
    • G01N2203/0058—Kind of property studied
    • G01N2203/0076—Hardness, compressibility or resistance to crushing
    • G—PHYSICS
    • G01—MEASURING; TESTING
    • G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
    • G01N2203/00—Investigating strength properties of solid materials by application of mechanical stress
    • G01N2203/02—Details not specific for a particular testing method
    • G01N2203/0202—Control of the test
    • G01N2203/0212—Theories, calculations
    • G01N2203/0218—Calculations based on experimental data
    • G—PHYSICS
    • G01—MEASURING; TESTING
    • G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
    • G01N2203/00—Investigating strength properties of solid materials by application of mechanical stress
    • G01N2203/02—Details not specific for a particular testing method
    • G01N2203/022—Environment of the test
    • G01N2203/0244—Tests performed "in situ" or after "in situ" use
    • G01N2203/0246—Special simulation of "in situ" conditions, scale models or dummies
    • G—PHYSICS
    • G01—MEASURING; TESTING
    • G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
    • G01N2203/00—Investigating strength properties of solid materials by application of mechanical stress
    • G01N2203/02—Details not specific for a particular testing method
    • G01N2203/06—Indicating or recording means; Sensing means
    • G01N2203/067—Parameter measured for estimating the property
    • G01N2203/0676—Force, weight, load, energy, speed or acceleration

Definitions

  • the present application belongs to the technical field of citrus fruit cracking evaluation, and specifically relates to a method for evaluating citrus fruit cracking.
  • Citrus fruit cracking is a common physiological disease of citrus fruits. It usually occurs when the fruit is ripe and is characterized by cracks in the peel, exposing the flesh. This condition has an adverse impact on the quality and market value of citrus fruits, including the following aspects: (1) Quality loss: Cracked peels will deteriorate the appearance of the fruit, affecting the sales value of citrus fruits.
  • citrus fruit cracking is primarily based on field observations, using the ratio of cracked fruit to total fruit count on a single tree.
  • a method for quantifying the impact of individual fruit is lacking.
  • This crude metric fails to capture the relationship between variety, management level, and environmental factors.
  • the fruit cracking rate of some citrus fruits can be as high as 80%, with variations across years, regions, and orchard management levels. This suggests that fruit cracking is a complex trait influenced by multiple factors.
  • a single fruit cracking rate alone cannot fully assess the problem; a more accurate, multidimensional descriptive approach is needed.
  • citrus fruit cracking is usually related to the following factors: (1) Improper water management: Excessive or insufficient irrigation may cause citrus fruit to crack; (2) Climatic factors: Sudden changes in climatic conditions such as humidity and temperature may trigger fruit cracking; (3) Nutritional imbalance: Excessive or insufficient supply of nutrients may also cause fruit cracking; (4) Pests and diseases: Certain pests and diseases may cause the fruit peel to crack, providing opportunities for pathogens to invade; However, citrus fruit cracking is usually the result of the combined action of multiple factors, and accurate and quantifiable descriptive indicators and methods are needed to understand which aspects of the fruit are related to fruit cracking.
  • the purpose of this application is to provide a method for evaluating citrus fruit cracking, which can be used to It can quantitatively describe the quality of citrus fruit itself and show a correlation with the citrus fruit cracking rate in the field, fundamentally understand the cause of fruit cracking, and then guide practice.
  • This application provides the application of one or more of the following five indicators in evaluating citrus fruit cracking
  • the five indicators include peel hardness, fruit turgor pressure, fruit cracking position when fruit turgor pressure reaches the limit, water injection volume at the fruit limit turgor pressure and fruit cracking ratio index;
  • the method for determining the fruit cracking ratio index comprises: injecting 5% to 15% of the weight of the fruit through the fruit pedicle; the ratio of the number of peel cracks to the total number of water-injected fruits within 24 hours is the peel cracking ratio Cr of the fruit after water injection; and calculating the fruit cracking ratio index according to a predetermined formula based on the peel cracking ratio Cr of the fruit after water injection, the peel cracking position score S, and the time t when the peel cracks:
  • the fruit turgor pressure, the water injection volume at the fruit's limit turgor pressure and the fruit cracking rate of the citrus fruit are negatively correlated, respectively; the fruit cracking position when the fruit turgor pressure reaches the limit is positively correlated with the fruit cracking rate of the citrus fruit.
  • the present application also provides a method for evaluating citrus fruit cracking, which evaluates the citrus fruit cracking by measuring one or more of the following five indicators:
  • the five indicators include peel hardness, fruit turgor pressure, fruit cracking position when fruit turgor pressure reaches the limit, water injection volume at the fruit limit turgor pressure and fruit cracking ratio index;
  • the fruit turgor pressure is the pressure generated inside the citrus fruit when water is injected into the citrus fruit from the center of the fruit to cause the fruit to rupture.
  • the cracking position when the fruit turgor pressure reaches the limit is the position where the citrus fruit breaks.
  • the cracking position when the fruit turgor pressure reaches the limit is quantified by scoring. Cracking on the equatorial plane of the peel is scored as 5 points, cracking between the equatorial plane of the fruit and the fruit pedicle or navel is scored as 4 points, cracking around the navel is scored as 3 points, cracking around the navel is scored as 2 points, cracking on the fruit pedicle is scored as 1 point, if there is a wound on the fruit, it is scored as 0 points, and cracking around the needle tip is scored as 0 points.
  • Fruit cracking ratio index 0.347 ⁇ (25 - t) ⁇ (1 + S) ⁇ (1 + Cr); the score S for the peel cracking position is the same as the scoring method for the fruit cracking position when the fruit turgor pressure reaches the limit; the time t when the peel cracks is the tth hour after water is injected into the fruit;
  • the peel hardness, fruit turgor pressure, and water injection volume at the fruit's ultimate turgor pressure are negatively correlated with the fruit cracking rate of citrus fruits.
  • the fruit cracking position and the fruit cracking ratio index when the fruit turgor pressure reaches the limit are positively correlated with the fruit cracking rate of the citrus fruit.
  • the method for measuring the fruit turgor pressure includes: connecting one end of a water injection tube with a water pressure gauge to a syringe needle, and connecting the other end to a syringe; inserting the syringe needle into a citrus fruit and reaching the stele of the citrus fruit, using a syringe to inject water into the citrus fruit, and when the citrus fruit breaks, the pressure value displayed by the water pressure gauge is the fruit turgor pressure.
  • the present application also provides the application of the method described in the above technical solution in citrus breeding and/or cultivation.
  • the cultivation includes preventing and controlling citrus fruit cracking and/or water and fertilizer management.
  • This application provides the application of peel hardness, fruit turgor pressure, cracking position when fruit turgor pressure reaches the limit, water injection volume at the limit turgor pressure of the fruit and cracking ratio index in evaluating citrus fruit cracking.
  • This application identifies five indicators that can be used to evaluate citrus fruit cracking, and conducts correlation analysis with field experimental data on citrus fruit cracking rate, indicating that these five indicators are positively correlated with the fruit cracking rate. By detecting these five indicators, we can accurately describe the relationship between the fruit cracking characteristics and the variety, cultivation and other conditions, and fundamentally understand the reasons for fruit cracking; and the five indicators are easy to detect, which can detect unpicked fruit.
  • the test can also be used to examine fruit from trees, and also to examine post-harvest fruit, helping to identify fruit cracking patterns and finding more accurate measures to reduce fruit cracking. This provides indicators for testing and/or reference for improving the fruit cracking resistance of varieties through breeding, or for guiding measures to prevent and control fruit cracking, such as applying certain fertilizers or reducing watering.
  • This application provides the application of one or more of the following five indicators in evaluating citrus fruit cracking
  • the five indicators include peel hardness, fruit turgor pressure, fruit cracking position when fruit turgor pressure reaches the limit, water injection volume at the fruit limit turgor pressure and fruit cracking ratio index;
  • the fruit turgor pressure is the pressure generated inside the citrus fruit when water is injected into the citrus fruit from the center of the fruit to cause the fruit to rupture.
  • the site of cracking when the fruit turgor pressure reaches the limit is the site where the citrus fruit cracks.
  • the site of cracking when the fruit turgor pressure reaches the limit is quantified by scoring, with cracking on the equatorial plane of the peel being scored as 5 points, cracking between the equatorial plane of the fruit and the fruit stalk or navel being scored as 4 points, cracking around the navel being scored as 3 points, cracking around the navel being scored as 2 points, cracking at the fruit stalk being scored as 1 point, wounds on the fruit being scored as 0 points, and cracking around the needle being scored as 0 points.
  • the wounds on the fruit described in the present application are preferably caused by the needle or other reasons during the water injection process.
  • the cracking is preferably caused by the fruit turgor pressure, which can simulate the real fruit cracking process. Furthermore, the wounds and cracking are clearly distinguishable and can be routinely identified by those skilled in the art.
  • the water injection volume at the fruit's ultimate turgor pressure is the water injection volume when the citrus fruit ruptures
  • the method for determining the fruit cracking ratio index comprises: injecting 5% to 15% of the weight of the fruit through the fruit base; the ratio of the number of fruit peels that crack within 24 hours to the total number of water-injected fruits is the fruit peel cracking ratio (Cr); the fruit cracking ratio Cr after the water injection, the fruit peel cracking position score S, and the time t when the fruit peel cracks are calculated according to a predetermined formula:
  • Fruit cracking ratio index 0.347 ⁇ (25-t) ⁇ (1+S) ⁇ (1+Cr); the score S for the peel cracking position is the same as the scoring method for the fruit cracking position when the fruit turgor pressure reaches the limit; the time t when the peel cracks is the tth hour after water is injected into the fruit.
  • the peel hardness preferably includes the peel hardness of the whole fruit and the peel hardness of the isolated fruit.
  • the present application preferably uses a texture analyzer to measure the peel hardness.
  • the brand and model of the texture analyzer are not particularly limited.
  • a conventional texture analyzer in the field can be used for measurement.
  • the texture analyzer used in the present application is a TA-XT plus 40738 texture analyzer manufactured by Stable Micro Systems (UK).
  • the measurement depth is preferably 3 to 8 mm, more preferably 5 mm. The measurement depth is consistent with the thickness of most peels.
  • the probe diameter of the measurement is preferably 2 mm, and the speed is preferably 1.0 mm/s.
  • the present application preferably selects two symmetrical points on the equatorial plane for testing, and takes the average value as the peel hardness of the intact fruit measured in one measurement.
  • the peel hardness of the in vitro fruit it is preferably tested on a square piece of peel tissue with a side length of 1 to 3 cm, preferably a square piece with a side length of 2 cm, with the white skin of the peel facing up.
  • the method for measuring the fruit turgor pressure preferably includes: connecting one end of a water injection tube with a water pressure gauge to a syringe needle, and connecting the other end to a syringe; inserting the syringe needle into the citrus fruit and reaching the center of the citrus fruit, using a syringe to inject water into the citrus fruit, and when the citrus fruit breaks, the pressure value displayed by the water pressure gauge is the fruit turgor pressure.
  • the amount of water injected when the citrus fruit is ruptured in the present application is the water injection volume at the fruit's limit turgor pressure.
  • a method for determining a cracked fruit ratio index comprises: injecting 5% to 15% of the weight of the fruit through the fruit pedicle; the ratio of the number of peel cracks to the total number of water-injected fruits within 24 hours is the peel cracking ratio Cr of the fruit after water injection; and calculating the cracked fruit ratio index according to a predetermined formula based on the peel cracking ratio Cr of the fruit after water injection, the peel cracking position score S, and the time t when the peel cracks:
  • Fruit cracking ratio index 0.347 ⁇ (25-t) ⁇ (1+S) ⁇ (1+Cr); the scoring method of the peel cracking position S is the same as the scoring method of the fruit cracking position when the fruit turgor pressure reaches the limit.
  • the weight of the water in the present application is preferably 10% of the weight of the fruit.
  • the time t for peel dehiscence in the present application is preferably an integer between 1 and 24, with the specific rules explained as follows: dehiscence within 0-1 hour is recorded as 1, dehiscence within 1-2 hours is recorded as 2, dehiscence within 2-3 hours is recorded as 3, dehiscence within 3-4 hours is recorded as 4...dehiscence within 22-23 hours is recorded as 23, dehiscence within 23-24 hours is recorded as 24, and dehiscence within >24 hours or no dehiscence is recorded as 24.
  • the peel hardness is preferably negatively correlated with the fruit cracking rate of citrus fruit, that is, the higher the hardness of the peel hardness, the lower the fruit cracking rate of citrus fruit;
  • the fruit turgor pressure is preferably negatively correlated with the fruit cracking rate of citrus fruit, that is, the higher the fruit turgor pressure, the lower the fruit cracking rate of citrus fruit;
  • the water injection volume at the fruit limit turgor pressure is preferably negatively correlated with the fruit cracking rate of citrus fruit, that is, the larger the water injection volume at the fruit limit turgor pressure, the lower the fruit cracking rate of citrus fruit;
  • the fruit cracking position when the fruit turgor pressure reaches the limit is preferably positively correlated with the fruit cracking rate of citrus fruit, that is, the higher the score of the fruit cracking position when the fruit turgor pressure reaches the limit, the higher the fruit cracking rate of citrus fruit;
  • the fruit cracking ratio index is preferably positively correlated with the fruit cracking rate of citrus fruit, that is,
  • the present application also provides a method for evaluating citrus fruit cracking, which evaluates the citrus fruit cracking by measuring one or more of the following five indicators:
  • the five indicators include peel hardness, fruit turgor pressure, fruit cracking position when fruit turgor pressure reaches the limit, water injection volume at the fruit limit turgor pressure and fruit cracking ratio index;
  • the fruit turgor pressure is the pressure generated inside the citrus fruit when water is injected into the citrus fruit from the center of the fruit to cause the fruit to rupture.
  • the cracking position when the fruit turgor pressure reaches the limit is the position where the citrus fruit breaks.
  • the cracking position when the fruit turgor pressure reaches the limit is quantified by scoring. Cracking on the equatorial plane of the peel is scored as 5 points, cracking between the equatorial plane of the fruit and the fruit pedicle or navel is scored as 4 points, cracking around the navel is scored as 3 points, cracking around the navel is scored as 2 points, cracking on the fruit pedicle is scored as 1 point, if there is a wound on the fruit, it is scored as 0 points, and cracking around the needle tip is scored as 0 points.
  • the water injection volume at the fruit's ultimate turgor pressure is the water injection volume when the citrus fruit ruptures
  • Fruit cracking ratio index 0.347 ⁇ (25 - t) ⁇ (1 + S) ⁇ (1 + Cr); the score S for the peel cracking position is the same as the scoring method for the fruit cracking position when the fruit turgor pressure reaches the limit; the time t when the peel cracks is the tth hour after water is injected into the fruit;
  • the peel hardness, fruit turgor pressure, and water injection volume at the fruit's ultimate turgor pressure are negatively correlated with the fruit cracking rate of citrus fruits.
  • the fruit cracking position and the fruit cracking ratio index when the fruit turgor pressure reaches the limit are positively correlated with the fruit cracking rate of the citrus fruit.
  • peel hardness is preferably measured using a single group of citrus fruits
  • fruit turgor pressure, the location of cracking when fruit turgor pressure reaches its limit, and the water injection volume at maximum turgor pressure are preferably measured using a single group of fruits
  • the fruit cracking ratio index is preferably measured using a single group of fruits, with a statistically significant number of biological replicates preferably set within each group.
  • This application identifies five indicators that can be used to evaluate citrus fruit cracking, and conducts a correlation analysis with field experimental data on citrus fruit cracking rates, indicating that these five indicators are positively correlated with the fruit cracking rate.
  • the five indicators are easy to detect, and can be used to detect both unharvested fruit on fruit trees and harvested fruit, which helps to reflect the fruit cracking situation and find more accurate measures to reduce fruit cracking.
  • This provides technical support for improving the variety's own fruit cracking characteristics through breeding, or guiding measures to prevent and control fruit cracking, including applying certain fertilizers or reducing watering.
  • the present application also provides the application of the method described in the above technical solution in citrus breeding and/or cultivation, preferably in citrus breeding and cultivation.
  • the cultivation described in the present application preferably includes preventing and controlling citrus fruit cracking and/or water and fertilizer management, more preferably preventing and controlling citrus fruit cracking and water and fertilizer management.
  • the fruit turgor pressure, the location of the cracked fruit when the fruit turgor pressure reached the limit, the water injection volume at the limit of the fruit turgor pressure, and the fruit cracking ratio index after a certain amount of water injection were tested in the orchard.
  • the peel hardness test was carried out in the laboratory. The fruit turgor pressure, the location of the cracked fruit when the fruit turgor pressure reached the limit, and the water injection volume at the limit of the fruit turgor pressure were tested on the same 10 citrus fruits; the peel hardness was tested on 10 citrus fruits; the fruit cracking ratio index after a certain amount of water injection was tested on 10 citrus fruits.
  • Peel hardness including the peel hardness of intact fruit and the peel hardness of isolated fruit
  • Citrus fruit firmness was measured using a texture analyzer (TA-XT plus 40738, Stable Micro Systems, UK) with a probe diameter of 2 mm, a measurement depth of 5 mm, and a measurement speed of 1.0 mm/s. Ten fruits of each citrus variety were tested at two symmetrical points along the equatorial plane.
  • In vitro peel hardness Carefully peel the peel, take a 2 cm square of peel tissue, place it on the same hard plastic plate, with the white peel facing up, and use the same texture analyzer to measure the hardness of the citrus fruit.
  • the probe used was 2 mm in diameter, the measurement depth was 5 mm, and the measurement speed was 1.0 mm/s.
  • Fruit turgor pressure is tested using the water injection method.
  • a syringe needle is connected to a hose, which is then connected to a water pressure gauge.
  • the other end of the hose is connected to a 50mL syringe.
  • a press is used to insert the needle into the fruit near the stem, allowing the needle to reach the center of the citrus fruit.
  • Water is then injected into the fruit using a syringe.
  • the reaction force from the injection creates pressure inside the fruit, which is recorded by the water pressure gauge.
  • the maximum pressure displayed on the water pressure gauge is the maximum turgor pressure the fruit can withstand.
  • the volume of water injected from the start of water injection until the turgor pressure in the fruit reaches its maximum value and the peel cracks is the water injection volume at the fruit's limit turgor pressure.
  • the cracking ratio (Proportion index) is calculated by injecting 10% of the fruit's weight of water into the fruit's base. The ratio of the number of fruit peels that crack within 24 hours to the total number of fruit injected with water is the cracking ratio.
  • t is the time to peel cracking
  • S is the peel cracking location score (score is the same as in step 3)
  • Cr is the fruit cracking ratio.
  • the position of fruit cracking determines the vulnerable parts inside the peel. Among them, most Ganping fruits crack at the equatorial plane, and its index is 2.99 ⁇ 4.78.
  • the water injection volume at maximum turgor pressure determines the maximum volume that the fruit can withstand, which is 12.80 ⁇ 44.89mL.
  • 10% of the fruit weight of water is injected, most Ganping fruits crack within 1 hour, the cracking ratio reaches more than 90%, and its cracking ratio index is 64.32 ⁇ 96.26.
  • the average intact peel hardness, average in vitro peel hardness, fruit turgor pressure, average fruit cracking position, water injection volume at the limit turgor pressure and proportion index measured in Table 1 were respectively subjected to correlation analysis with the fruit cracking rate.
  • the specific method was to draw a point graph with the fruit cracking index as the horizontal axis and the fruit cracking rate as the vertical axis, and then add a trend line.
  • the obtained R2 value is also displayed. The larger the R2 value, the higher the correlation between fruit indicators and fruit cracking rate.
  • the results are shown in Table 2. Correlation analysis with fruit cracking rate found that fruit turgor pressure and water injection volume at extreme turgor pressure were negatively correlated with fruit cracking rate, with correlation coefficients of 0.90 and 0.75 respectively.
  • the average fruit cracking position and fruit cracking ratio index were positively correlated with fruit cracking rate, with correlation coefficients of 0.84 and 0.79 respectively.
  • the water volume injected at maximum turgor pressure which determined the maximum volume the fruit could withstand, ranged from 21.66 to 48.33 mL. After injection of 10% of the fruit weight with water, most Ganping fruits cracked within 1 hour, with the cracking rate exceeding 90%, and the cracking ratio index ranging from 66.99 to 94.77.
  • the correlation analysis with the fruit cracking rate found that the fruit turgor pressure and the water injection volume at the limit turgor pressure were negatively correlated with the fruit cracking rate, with correlation coefficients of 0.88.
  • the average fruit cracking position and the fruit cracking ratio index were positively correlated with the fruit cracking rate, with correlation coefficients of 0.80 and 0.82.
  • the indicators such as peel hardness, fruit turgor pressure, average fruit cracking position, water injection volume at maximum turgor pressure and fruit cracking ratio index in this method can also accurately reflect the level of fruit cracking rate and provide a quantifiable supplement to the fruit cracking rate.
  • Fruit turgor pressure ranged from 39.78 to 114.31 kPa, with Ganping and Ashita having the lowest turgor pressures, at 39.78 and 70.24 kPa, respectively.
  • the location of fruit cracking determines the vulnerable part of the peel, and its index ranges from 0.25 to 4.80.
  • Zijinou orange, Chazhi orange, Moyang orange, and Eureka orange which have lower fruit cracking rates, have fruit cracking concentrated around the needle head or in the fruit stalk, and have lower indexes.
  • the volume of water injected at that time determines the maximum volume the fruit can withstand, ranging from 20.97 to 43.81 mL.
  • the fruit cracking ratio index ranges from 17.66 to 96.60, with the Ganping ratio reaching 96.60.
  • Varieties with lower fruit cracking rates such as Zijinou, Chazhi, and Eureka, all have a fruit cracking ratio index below 30%.
  • the correlation analysis with the fruit cracking rate found that the fruit turgor pressure and the water injection volume at the limit turgor pressure were negatively correlated with the fruit cracking rate, with correlation coefficients of 0.86.
  • the average fruit cracking position and the fruit cracking ratio index were positively correlated with the fruit cracking rate, with correlation coefficients of 0.90 and 0.89.

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Abstract

本申请属于柑橘果实裂果评价技术领域，具体涉及一种评价柑橘果实裂果的方法。本申请确定了五个可用于评估柑橘果实裂果的指标，并与柑橘果实裂果率的田间实验数据进行了相关性分析，表明这五个指标与果实的裂果率呈正相关性关系。通过检测这五个指标，可以准确描述果实裂果特性与品种、栽培等条件的关联，从根本上理解果实裂果的原因；且所述五个指标检测方便，既可以检测未采摘的果树上的果实，也可以检测采后的果实，有助于反映果实的裂果情况，找到更准确的降低裂果的措施。为通过育种改进品种自身的裂果性，或者指导包括通过施用某种肥料或者降低浇水量来防治裂果的措施提供技术支持。

Description

一种评价柑橘果实裂果的方法及其应用
本申请要求于2024年3月26日提交中国专利局，申请号为CN202410353809.6、发明名称为“一种评价柑橘果实裂果的方法及其应用”的中国专利申请的优先权，其全部内容通过引用结合在本申请中。
技术领域
本申请属于柑橘果实裂果评价技术领域，具体涉及一种评价柑橘果实裂果的方法。
背景技术
柑橘裂果是柑橘果实常见的生理病害，通常在果实成熟时出现，其特征是果皮出现裂口，露出果肉。这种情况对柑橘的品质和市场价值造成不利影响，包括以下几方面：(1)品质损失：裂开的果皮会使果实外观变差，影响柑橘的销售价值，消费者通常更倾向于购买外观完整的果实；(2)易受病原体侵害：裂口成为病原体侵入的通道，增加了果实受到真菌、细菌等病原体侵害的风险；(3)水分流失：裂开的果皮会导致果实失去水分，影响口感和储存性能；(4)食用体验差：裂果通常会导致果肉变得不均匀，可能会影响食用体验；(5)产量减少：如果大量果实受到裂果问题影响，整体产量可能会受到影响。
目前，柑橘裂果的评价主要以田间观察为依据，通过单株果树上裂果数量与总果实数量的比例来评估，尚缺乏可量化评价单个果实的方法。这种粗略的指标难以反映品种、管理水平和环境因素之间的关系。例如，某些柑橘的裂果率可能高达80％，且在不同年度、地域和果园管理水平之间存在差异，说明裂果是一个复杂的特性，受多种因素影响。单一的裂果率无法全面评估裂果问题，需要更准确、多维度的描述方法。
柑橘裂果的发生通常与以下因素相关：(1)水分管理不当：过量或不足的灌溉可能导致柑橘果实裂开；(2)气候因素：湿度、温度等气候条件的突变可能引发裂果现象；(3)营养不均衡：过量或缺乏的营养元素供应也可能导致果实裂开；(4)病虫害：某些病虫害可能导致果皮裂开，为病原体提供侵入的机会；然而，柑橘裂果通常是多种因素共同作用的结果，需具备准确可量化的描述指标和方法，以了解果实哪些方面与裂果有关。
发明内容
本申请的目的在于提供一种评价柑橘果实裂果的方法，所述方法可既可以 量化地描述柑橘果实自身品质，又可以与田间的柑橘裂果率呈现相关性关系，从根本上理解果实裂果的原因，进而指导实践。
本申请提供了如下五个指标中的一种或多种在评价柑橘果实裂果中的应用；
所述五个指标包括果皮硬度、果实膨压、果实膨压到达极限时的裂果位置、果实极限膨压时的注水体积和裂果比例指数；
所述果实膨压为：从柑橘果实中柱处注水到柑橘果实中使柑橘果实破裂时，柑橘果实内部产生的压力值；
所述果实膨压到达极限时的裂果位置为所述柑橘果实破裂的位置，以计分的方式量化所述果实膨压到达极限时的裂果位置，果皮赤道面开裂计为5分，果实赤道面与果蒂、果脐间开裂计为4分，果脐周围开裂计为3分，果脐开裂计为2分，果蒂开裂计为1分，果实上若有伤口计0分，针头周围开裂计0分；
所述果实极限膨压时的注水体积为所述柑橘果实破裂时的注水量；
裂果比例指数的测定方法包括：将果实重量5％～15％的水从果实的果蒂处注入，在24小时内果皮开裂的数量与注水果实的总数量的比例为对果实进行注水后果皮裂开的比例Cr，以所述对果实进行注水后果皮裂开的比例Cr、果皮开裂位置计分S和果皮开裂时的时间t按照预定的公式计算所述裂果比例指数：
裂果比例指数＝0.347×(25-t)×(1+S)×(1+Cr)；所述果皮开裂位置计分S与所述果实膨压到达极限时的裂果位置的计分方式相同；所述果皮开裂时的时间t为从水注入果实后起算的第t个小时。
优选的，所述果皮硬度包括完整果实的果皮硬度和离体果皮硬度；以质构仪测定所述果皮硬度，所述测定的深度为3～8mm。
优选的，所述质构仪的探头直径为2mm，行进速度为1.0mm/s。
优选的，所述果皮硬度与柑橘果实的裂果率呈负相关关系。
优选的，所述果实膨压、果实极限膨压时的注水体积与柑橘果实的裂果率分别呈负相关关系；所述果实膨压到达极限时的裂果位置与柑橘果实的裂果率呈正相关关系。
优选的，所述裂果比例指数与柑橘果实的裂果率呈正相关关系。
本申请还提供了一种评价柑橘果实裂果的方法，通过测定如下五个指标中的一种或多种来评价柑橘果实的裂果情况；
所述五个指标包括果皮硬度、果实膨压、果实膨压到达极限时的裂果位置、果实极限膨压时的注水体积和裂果比例指数；
所述果实膨压为：从柑橘果实中柱处注水到柑橘果实中使柑橘果实破裂时，柑橘果实内部产生的压力值；
所述果实膨压到达极限时的裂果位置为所述柑橘果实破裂的位置，以计分的方式量化所述果实膨压到达极限时的裂果位置，果皮赤道面开裂计为5分，果实赤道面与果蒂、果脐间开裂计为4分，果脐周围开裂计为3分，果脐开裂计为2分，果蒂开裂计为1分，果实上若有伤口计0分，针头周围开裂计0分；
所述果实极限膨压时的注水体积为所述柑橘果实破裂时的注水量；
裂果比例指数的测定方法包括：将果实重量5％～15％的水从果实的果蒂处注入，在24小时内果皮开裂的数量与注水果实的总数量的比例为对果实进行注水后果皮裂开的比例Cr，以所述对果实进行注水后果皮裂开的比例Cr、果皮开裂位置计分S和果皮开裂时的时间t按照预定的公式计算所述裂果比例指数：
裂果比例指数＝0.347×(25-t)×(1+S)×(1+Cr)；所述果皮开裂位置计分S与所述果实膨压到达极限时的裂果位置的计分方式相同；所述果皮开裂时的时间t为从水注入果实后起算的第t个小时；
所述果皮硬度、果实膨压、果实极限膨压时的注水体积与柑橘果实的裂果率分别呈负相关关系；
所述果实膨压到达极限时的裂果位置、裂果比例指数与柑橘果实的裂果率呈分别呈正相关关系。
优选的，所述果实膨压的测定方法包括：将穿插有水压计的注水管的一端与注射器针头连接，另一端与注射器连接；将所述注射器针头插入柑橘果实中并到达柑橘果实中柱处，使用注射器向柑橘果实中注水，当柑橘果实破裂时，所述水压计显示的压力值为所述果实膨压。
本申请还提供了上述技术方案所述方法在柑橘育种和/或栽培中的应用。
优选的，所述栽培包括防治柑橘裂果和/或水肥管理。
有益效果：
本申请提供了果皮硬度、果实膨压、果实膨压到达极限时的裂果位置、果实极限膨压时的注水体积和裂果比例指数在评价柑橘果实裂果中的应用，本申请确定了五个可用于评估柑橘果实裂果的指标，并与柑橘果实裂果率的田间实验数据进行了相关性分析，表明这五个指标与果实的裂果率呈正相关性关系。通过检测这五个指标，可以准确描述果实裂果特性与品种、栽培等条件的关联，从根本上理解果实裂果的原因；且所述五个指标检测方便，既可以检测未采摘 的果树上的果实，也可以检测采后的果实，有助于反映果实的裂果情况，找到更准确的降低裂果的措施。为通过育种改进品种自身的裂果性，或者指导包括通过施用某种肥料或者降低浇水量来防治裂果的措施提供可供检测和/或参考的指标。
具体实施方式
本申请提供了如下五个指标中的一种或多种在评价柑橘果实裂果中的应用；
所述五个指标包括果皮硬度、果实膨压、果实膨压到达极限时的裂果位置、果实极限膨压时的注水体积和裂果比例指数；
所述果实膨压为：从柑橘果实中柱处注水到柑橘果实中使柑橘果实破裂时，柑橘果实内部产生的压力值；
所述果实膨压到达极限时的裂果位置(site of cracking)为所述柑橘果实破裂的位置，以计分的方式量化所述果实膨压到达极限时的裂果位置，果皮赤道面开裂计为5分，果实赤道面与果蒂、果脐间开裂计为4分，果脐周围开裂计为3分，果脐开裂计为2分，果蒂开裂计为1分，果实上若有伤口计0分，针头周围开裂计0分；本申请所述果实上的伤口优选为注水过程中由针头或其他原因造成；而开裂优选为果实膨压造成的果实开裂，能够模拟真实裂果的过程；进而，所述伤口和开裂具有明显的区别，是本领域技术人员可以常规识别的。
所述果实极限膨压时的注水体积为所述柑橘果实破裂时的注水量；
裂果比例指数(Proportion index)的测定方法包括：将果实重量5％～15％的水从果实的果蒂处注入，在24小时内果皮开裂的数量与注水果实的总数量的比例为对果实进行注水后果皮裂开的比例(Cracking ratio)Cr，以所述对果实进行注水后果皮开裂的比例Cr、果皮开裂位置计分S和果皮裂开时的时间t按照预定的公式计算所述裂果比例指数：
裂果比例指数＝0.347×(25-t)×(1+S)×(1+Cr)；所述果皮开裂位置计分S与所述果实膨压到达极限时的裂果位置的计分方式相同；所述果皮开裂时的时间t为从水注入果实后起算的第t个小时。
在本申请中，所述果皮硬度优选包括完整果实的果皮硬度和离体果皮硬度。本申请优选采用质构仪测定所述果皮硬度，所述质构仪的品牌和型号没有特殊限定，采用本领域中常规质构仪测定即可，如本申请实施例中采用为Stable Micro Systems公司(英国)型号为TA-XT plus 40738的质构仪；所述测定的深度优选为3～8mm，更优选为5mm；所述测定的深度具有符合绝大多数果皮厚度，数 据可重复性高的优势；所述测定的探头直径优选为2mm，速度优选为1.0mm/s。当测定所述完整果实的果皮硬度时，本申请优选选取赤道面的两个对称点进行检测，取平均值作为一次测定的完整果实的果皮硬度。当测定所述离体果皮硬度时，优选取边长为1～3cm的正方形果皮组织进行检测，优选为边长为2cm的正方形，且将果皮白皮向上。
在本申请中，所述果实膨压的测定方法优选包括：将穿插有水压计的注水管的一端与注射器针头连接，另一端与注射器连接；将所述注射器针头插入柑橘果实中并到达柑橘果实中柱处，使用注射器向柑橘果实中注水，当柑橘果实破裂时，所述水压计显示的压力值为所述果实膨压。
本申请所述柑橘果实破裂时的注水量为果实极限膨压时的注水体积。
在本申请中，裂果比例指数的测定方法包括：将果实重量5％～15％的水从果实的果蒂处注入，在24小时内果皮开裂的数量与注水果实的总数量的比例为对果实进行注水后果皮裂开的比例Cr，以所述对果实进行注水后果皮裂开的比例Cr、果皮开裂位置计分S和果皮裂开时的时间t按照预定的公式计算所述裂果比例指数：
裂果比例指数＝0.347×(25-t)×(1+S)×(1+Cr)；所述果皮开裂位置计分S与所述果实膨压到达极限时的裂果位置的计分方式相同。
本申请所述水的重量优选为果实重量的10％。本申请果皮裂开的时间t优选为1～24之间的整数值，具体规则解释如下：0～1h开裂记为1，1～2h开裂记为2，2～3开裂记为3，3～4h开裂记为4……22～23h开裂记为23，23～24h开裂记为24，>24h开裂或未开裂记为24。
在本申请中，所述果皮硬度与柑橘果实的裂果率优选呈负相关关系，即所述果皮硬度的硬度越高，柑橘果实的裂果率越低；所述果实膨压与柑橘果实的裂果率优选呈负相关关系，即所述果实膨压越高，柑橘果实的裂果率越低；所述果实极限膨压时的注水体积与柑橘果实的裂果率优选呈负相关关系，即所述果实极限膨压时的注水体积越大，柑橘果实的裂果率越低；所述果实膨压到达极限时的裂果位置与柑橘果实的裂果率优选呈正相关关系，即所述果实膨压到达极限时的裂果位置的分值越高，柑橘果实的裂果率越高；所述裂果比例指数与柑橘果实的裂果率优选呈正相关关系，即所述裂果比例指数越高。
本申请还提供了一种评价柑橘果实裂果的方法，通过测定如下五个指标中的一种或多种来评价柑橘果实的裂果情况；
所述五个指标包括果皮硬度、果实膨压、果实膨压到达极限时的裂果位置、果实极限膨压时的注水体积和裂果比例指数；
所述果实膨压为：从柑橘果实中柱处注水到柑橘果实中使柑橘果实破裂时，柑橘果实内部产生的压力值；
所述果实膨压到达极限时的裂果位置为所述柑橘果实破裂的位置，以计分的方式量化所述果实膨压到达极限时的裂果位置，果皮赤道面开裂计为5分，果实赤道面与果蒂、果脐间开裂计为4分，果脐周围开裂计为3分，果脐开裂计为2分，果蒂开裂计为1分，果实上若有伤口计0分，针头周围开裂计0分；
所述果实极限膨压时的注水体积为所述柑橘果实破裂时的注水量；
裂果比例指数的测定方法包括：将果实重量5％～15％的水从果实的果蒂处注入，在24小时内果皮开裂的数量与注水果实的总数量的比例为对果实进行注水后果皮裂开的比例Cr，以所述对果实进行注水后果皮裂开的比例Cr、果皮开裂位置计分S和果皮开裂时的时间t按照预定的公式计算所述裂果比例指数：
裂果比例指数＝0.347×(25-t)×(1+S)×(1+Cr)；所述果皮开裂位置计分S与所述果实膨压到达极限时的裂果位置的计分方式相同；所述果皮开裂时的时间t为从水注入果实后起算的第t个小时；
所述果皮硬度、果实膨压、果实极限膨压时的注水体积与柑橘果实的裂果率分别呈负相关关系；
所述果实膨压到达极限时的裂果位置、裂果比例指数与柑橘果实的裂果率呈分别呈正相关关系。
本申请所述五个指标的测定过程和参数在上述技术方案中已进行优选和限定，不再进行赘述。
本申请所述果皮硬度的硬度越高，柑橘果实的裂果率越低；所述果皮硬度的硬度越高，柑橘果实的裂果率越低；述果实极限膨压时的注水体积越大，柑橘果实的裂果率越低；所述果实膨压到达极限时的裂果位置的分值越高，柑橘果实的裂果率越高；所述裂果比例指数越高，柑橘果实的裂果率越高。
本申请在以所述方法进行柑橘裂果评价时，优选按照果园的实际规模选择具有统计学意义数量的果树进行测定。在所述五个指标中，果皮硬度优选采用一组柑橘果实进行测定；果实膨压、果实膨压到达极限时的裂果位置和果实极限膨压时的注水体积优选采用一组果实进行测定；裂果比例指数优选采用一组果实进行测定，且每一组果实中优选设定具有统计学意义数量的生物学重复。
本申请确定了五个可用于评估柑橘果实裂果的指标，并与柑橘果实裂果率的田间实验数据进行了相关性分析，表明这五个指标与果实的裂果率呈正相关性关系。通过检测这五个指标，可以准确描述果实裂果特性与品种、栽培等条件的关联，从根本上理解果实裂果的原因；且所述五个指标检测方便，既可以检测未采摘的果树上的果实，也可以检测采后的果实，有助于反映果实的裂果情况，找到更准确的降低裂果的措施。为通过育种改进品种自身的裂果性，或者指导包括通过施用某种肥料或者降低浇水量来防治裂果的措施提供技术支持。
基于上述优势，本申请还提供了上述技术方案所述方法在柑橘育种和/或栽培中的应用，优选为在柑橘育种和栽培中的应用。本申请所述栽培优选包括防治柑橘裂果和/或水肥管理，更优选为防治柑橘裂果和水肥管理。
为了进一步说明本申请，下面结合实施例对本申请提供的技术方案进行详细地描述，但不能将它们理解为对本申请保护范围的限定。
实施例1
高裂果比例的柑橘品种‘甘平’的不同果树间的裂果评价，步骤如下：
在浙江省宁波象山县的‘甘平’果园中，随机选取10株果树(果园中共200株果树)，对这10株树记录8月间的裂果率(每株树统计50个果子，共10株，每株的裂果率取平均值)。
每株果树上随机选取30个柑橘为评价组，在果园中检测果实膨压、果实膨压到达极限时的裂果位置、果实极限膨压时的注水体积和对果实进行一定量注水后的裂果比例指数，在实验室中进行果皮硬度检测；其中果实膨压、果实膨压到达极限时的裂果位置、果实极限膨压时的注水体积采用相同的10个柑橘进行检测；果皮硬度采用10个柑橘进行检测；对果实进行一定量注水后的裂果比例指数采用10个杆菌进行检测
检测方法：
(1)果皮硬度，包括完整果实的果皮硬度和离体果皮硬度
完整果实果皮硬度：使用质构仪(TA-XT plus 40738，Stable Micro Systems公司，英国)对柑橘果实的硬度进行测定，所使用的探头直径为2mm，测定深度为5mm，测定速度为1.0mm/s。每个柑橘品种选取10个果实，选取赤道面的两个对称点进行检测。
离体果皮硬度：将果皮小心剥下，取2cm见方的果皮组织，放在同一硬质塑料板上，将果皮白皮层向上，使用相同的质构仪对柑橘果实的硬度进行测定， 所使用的探头直径为2mm，测定深度为5mm，测定速度为1.0mm/s。
每株果树检测10个果子，完整果皮硬度和离体果皮硬度在同一个果子上进行。
(2)果实膨压
果实膨压采用注水法检测。用注射器针头连接软管，软管与水压计相连接，连接出的另一端软管与50mL注射器相连接。进行测试时，利用压力机将针头插入果实靠近果蒂的位置，使得针头到达柑橘果实中柱处，使用注射器向柑橘果实中注水，注水后的反作用力在果实内部产生压力，这个压力可以被水压计记录下来。当注水量达到最大值，果实破裂时，水压计显示的最大的压力值即为该果实可承受的最大膨压值。
(3)果实膨压到达极限时的裂果位置
当果实内膨压达到最大值时，果皮会裂开，膨压发生急剧下降，此时果皮开裂的位置则为果实膨压到达极限时的裂果位置(site of cracking)。果皮赤道面开裂计为5分，果实赤道面与果蒂、果脐间开裂计为4分，果脐周围开裂计为3分，果脐开裂计为2分，果蒂开裂计为1分，果实上若有伤口计0分，针头周围开裂同样计0分。
(4)果实极限膨压时的注水体积
自注水开始，至果实内膨压到达最大值、果皮开裂时，注水的体积，即为果实极限膨压时的注水体积。
(5)对果实进行一定量注水后果皮裂开的比例
将果实重量的10％的水量从果实的果蒂处注入，在24小时内果皮开裂的数量与注水果实的总数量的比例，即为对果实进行一定量注水后果皮裂开的比例(Cracking ratio)。比例指数(Proportion index)计算为：Pi＝0.347×(25-t)×(1+S)×(1+Cr)。其中，t为果皮裂开时的时间，S为果皮开裂位置计分、其中果皮开裂位置计分同步骤3)，Cr为果实开裂的比例。
结果如表1和表2所示：
表1‘甘平’柑橘果实的裂果评价指标

表2‘甘平’果实裂果指标与裂果率间的相关性分析
如表1所示，使用如下几个指标对甘平果实的裂果进行了评价，在实验室中进行了完整果实的果皮硬度和离体果皮硬度的检测。其中，10株果树的平均完整果皮硬度为6.30～14.30N，而离体果皮硬度为1.07～2.85N，两者与对应果树的裂果率呈现负相关关系，相关性为0.82和0.85。果实膨压、平均裂果位置、极限膨压时的注水体积、注射一定体积时的裂果比例指数等是果实在果树上直接进行检测的，其中，果实膨压直接反应了果皮可以承受的最大的内部压力，为18.51～59.14kPa，裂果的位置决定了果皮内部的脆弱部位，其中甘平大多数为赤道面裂果，其指数为2.99～4.78，最大膨压时的注水体积决定了果实内部可以承受的最大体积，为12.80～44.89mL，当注入10％果实重量的水分后，甘平果实大多在1h内裂果，裂果的比例达到90％以上，其裂果的比例指数为64.32～96.26。
将表1中测定的平均完整果皮硬度、平均离体果皮硬度、果实膨压、平均裂果位置、极限膨压时的注水体积和比例指数与裂果率分别进行相关性分析，具体方法为以裂果指标为横坐标，以裂果率为纵坐标作点图，然后添加趋势线， 并显示得到的R2值，R2值越大，表明果实指标与裂果率间的相关性越高，结果如表2所示，与裂果率进行相关性分析发现，果实膨压和极限膨压时的注水体积与果实的裂果率呈负相关关系，相关系数为0.90和0.75，平均裂果位置和裂果比例指数与果实裂果率呈正相关关系，相关系数为0.84和0.79。
以上结果说明，果皮硬度、果实膨压、平均裂果位置、极限膨压时的注水体积和裂果比例指数等指标可以反应果实的裂果率水平，并对裂果率进行了可量化的补充。
实施例2
‘甘平’柑橘采后的同一果园的不同果树间的裂果评价，步骤如下：
在浙江省衢州市的‘甘平’果园中，随机选取10株果树，对这10株树记录8月间的裂果率(每株树统计50个果子，共10株，每株的裂果率取平均值)。
每株果树上随机选取30个柑橘为评价组，在实验室中检测果皮硬度、果实膨压、果实膨压到达极限时的裂果位置、果实极限膨压时的注水体积和对果实进行一定量注水后的裂果比例指数。
检测方法见实施例1，结果如表3和表4所示：
表3‘甘平’柑橘果实的裂果评价指标
表4‘甘平’果实裂果指标与裂果率间的相关性分析

如表3所示，使用表3中几个指标对采收后的甘平果实的裂果进行了评价，在实验室中进行了所有指标的检测。结果显示，采后的甘平果实的平均完整果皮硬度为6.67～12.44N，而离体果皮硬度为1.73～3.19N，两者与对应果树的裂果率呈现负相关关系，相关性为0.81和0.82。果实膨压的结果范围为20.17～60.48kPa，裂果的位置决定了果皮内部的脆弱部位，其中甘平大多数为赤道面裂果，其指数为3.02～4.97，最大膨压时的注水体积决定了果实内部可以承受的最大体积，为21.66～48.33mL，当注入10％果实重量的水分后，甘平果实大多在1h内裂果，裂果的比例达到90％以上，其裂果的比例指数为66.99～94.77。
如表4所示，与裂果率进行相关性分析发现，果实膨压和极限膨压时的注水体积与果实的裂果率呈负相关关系，相关系数均为0.88，平均裂果位置和裂果比例指数与果实裂果率呈正相关关系，相关系数为0.80和0.82。
以上结果说明，在采后情况下，本方法中的果皮硬度、果实膨压、平均裂果位置、极限膨压时的注水体积和裂果比例指数等指标也可以准确反应果实的裂果率水平，并对裂果率进行了可量化的补充。
实施例3
不同的柑橘品种间的裂果评价，步骤如下：
在浙江省台州市的多个柑橘品种的果园中，选择10个柑橘品种‘甘平’、‘红美人’、‘明日见’、‘红映’、‘尤力克’、‘沃柑’、‘春见’、‘默阳椪柑’、‘紫金瓯柑’、‘茶枝柑’，随机选取每个品种10株果树，对这10株树记录8月间的裂果率(每株树统计30个果子，共50株，每株的裂果率取平均值)。
每株果树上随机选取30个柑橘为评价组，在实验室中检测果皮硬度、果实膨压、果实膨压到达极限时的裂果位置、果实极限膨压时的注水体积和对果实进行一定量注水后的裂果比例指数，在实验室中进行果皮硬度检测。
检测方法见实施例1，结果表5和表6所示：
表5 10个柑橘品种果实的果皮硬度
表6 10个柑橘品种果实裂果指标与裂果率间的相关性分析
如表5所示，对10个不同柑橘品种的裂果率和裂果相关指标进行了评价。结果显示，采后的柑橘果实平均完整果皮硬度为10.45～26.02N，其中，裂果率较高的甘平、明日见等的完整果皮硬度最低，分别为10.45和13.89N。离体果皮硬度为2.46～5.35N，裂果率较高的甘平、明日见等的离体果皮硬度也是最低的两个品种。完整果皮硬度和离体果皮硬度与对应果树的裂果率呈现负相关关系，相关性均为0.87。果实膨压的结果范围为39.78～114.31kPa，甘平和明日见的果实膨压较低，分别为39.78和70.24kPa。裂果的位置决定了果皮内部的脆弱部位，其指数范围为0.25～4.80，其中裂果率较低的紫金瓯柑、茶枝柑、默阳椪柑等、尤力克等的裂果集中在针头周围或果蒂等部位，指数较低。最大膨压 时的注水体积决定了果实内部可以承受的最大体积，范围为20.97～43.81mL。当注入10％果实重量的水分后，裂果的比例指数为17.66～96.60，甘平的比例达到96.60，而紫金瓯柑、茶枝柑、尤力克等裂果率较低的品种的裂果比例指数均在30％以下。
如表6所示，与裂果率进行相关性分析发现，果实膨压和极限膨压时的注水体积与果实的裂果率呈负相关关系，相关系数均为0.86，平均裂果位置和裂果比例指数与果实裂果率呈正相关关系，相关系数为0.90和0.89。
以上结果说明，对于不同的柑橘品种，本申请所述方法中的果皮硬度、果实膨压、平均裂果位置、极限膨压时的注水体积和裂果比例指数的指标也可以准确反应果实的裂果率水平，并对裂果率进行了可量化的补充。
尽管上述实施例对本申请做出了详尽的描述，但它仅仅是本申请一部分实施例，而不是全部实施例，人们还可以根据本实施例在不经创造性前提下获得其他实施例，这些实施例都属于本申请保护范围。

Claims (15)

  1. 如下五个指标中的一种或多种在评价柑橘果实裂果中的应用；
    所述五个指标包括果皮硬度、果实膨压、果实膨压到达极限时的裂果位置、果实极限膨压时的注水体积和裂果比例指数；
    所述果实膨压为：从柑橘果实的中柱处注水到柑橘果实中使柑橘果实破裂时，柑橘果实内部产生的压力值；
    所述果实膨压到达极限时的裂果位置为所述柑橘果实破裂的位置，以计分的方式量化所述果实膨压到达极限时的裂果位置，果皮赤道面开裂计为5分，果实赤道面与果蒂、果脐间开裂计为4分，果脐周围开裂计为3分，果脐开裂计为2分，果蒂开裂计为1分，果实上若有伤口计0分，针头周围开裂计0分；
    所述果实极限膨压时的注水体积为所述柑橘果实破裂时的注水量；
    裂果比例指数的测定方法包括：将果实重量5％～15％的水从果实的果蒂处注入，在24小时内果皮开裂的数量与注水果实的总数量的比例为对果实进行注水后果皮裂开的比例Cr，以所述对果实进行注水后果皮裂开的比例Cr、果皮开裂位置计分S和果皮开裂时的时间t按照预定的公式计算所述裂果比例指数：
    裂果比例指数＝0.347×(25-t)×(1+S)×(1+Cr)；所述果皮开裂位置计分S与所述果实膨压到达极限时的裂果位置的计分方式相同；所述果皮开裂时的时间t为从水注入果实后起算的第t个小时。
  2. 根据权利要求1所述的应用，其特征在于，所述果皮硬度包括完整果实的果皮硬度和离体果皮硬度。
  3. 根据权利要求1或2所述的应用，其特征在于，所述果皮硬度的测定方法包括：以质构仪测定所述果皮硬度，所述测定的深度为3～8mm。
  4. 根据权利要求3所述的应用，其特征在于，所述质构仪的探头直径为2mm，行进速度为1.0mm/s。
  5. 根据权利要求3所述的应用，其特征在于，当测定所述完整果实的果皮硬度时，选取赤道面的两个对称点进行检测，取平均值作为一次测定的完整果实的果皮硬度。
  6. 根据权利要求3所述的应用，其特征在于，当测定所述离体果皮硬度时，果皮组织为正方形，所述正方形的边长为1～3cm，果皮白皮向上。
  7. 根据权利要求1或2所述的应用，其特征在于，所述果皮硬度与柑橘果实的裂果率呈负相关关系。
  8. 根据权利要求1所述的应用，其特征在于，所述果实膨压、果实极限膨 压时的注水体积与柑橘果实的裂果率分别呈负相关关系；所述果实膨压到达极限时的裂果位置与柑橘果实的裂果率呈正相关关系。
  9. 根据权利要求1所述的应用，其特征在于，所述裂果比例指数与柑橘果实的裂果率呈正相关关系。
  10. 根据权利要求1所述的应用，其特征在于，所述果皮开裂时的时间t为1～24之间的整数值。
  11. 根据权利要求1所述的应用，其特征在于，所述果实膨压的测定方法包括：将穿插有水压计的注水管的一端与注射器针头连接，另一端与注射器连接；将所述注射器针头插入柑橘果实中并到达柑橘果实中柱处，使用注射器向柑橘果实中注水，当柑橘果实破裂时，所述水压计显示的压力值为所述果实膨压。
  12. 一种评价柑橘果实裂果的方法，其特征在于，通过测定如下五个指标中的一种或多种来评价柑橘果实的裂果情况；
    所述五个指标包括果皮硬度、果实膨压、果实膨压到达极限时的裂果位置、果实极限膨压时的注水体积和裂果比例指数；
    所述果实膨压为：从柑橘果实中柱处注水到柑橘果实中使柑橘果实破裂时，柑橘果实内部产生的压力值；
    所述果实膨压到达极限时的裂果位置为所述柑橘果实破裂的位置，以计分的方式量化所述果实膨压到达极限时的裂果位置，果皮赤道面开裂计为5分，果实赤道面与果蒂、果脐间开裂计为4分，果脐周围开裂计为3分，果脐开裂计为2分，果蒂开裂计为1分，果实上若有伤口计0分，针头周围开裂计0分；
    所述果实极限膨压时的注水体积为所述柑橘果实破裂时的注水量；
    裂果比例指数的测定方法包括：将果实重量5％～15％的水从果实的果蒂处注入，在24小时内果皮开裂的数量与注水果实的总数量的比例为对果实进行注水后果皮裂开的比例Cr，以所述对果实进行注水后果皮裂开的比例Cr、果皮开裂位置计分S和果皮开裂时的时间t按照预定的公式计算所述裂果比例指数：
    裂果比例指数＝0.347×(25-t)×(1+S)×(1+Cr)；所述果皮开裂位置计分S与所述果实膨压到达极限时的裂果位置的计分方式相同；所述果皮开裂时的时间t为从水注入果实后起算的第t个小时；
    所述果皮硬度、果实膨压、果实极限膨压时的注水体积与柑橘果实的裂果率分别呈负相关关系；
    所述果实膨压到达极限时的裂果位置、裂果比例指数与柑橘果实的裂果率呈分别呈正相关关系。
  13. 根据权利要求12所述的方法，其特征在于，所述果实膨压的测定方法包括：将穿插有水压计的注水管的一端与注射器针头连接，另一端与注射器连接；将所述注射器针头插入柑橘果实中并到达柑橘果实中柱处，使用注射器向柑橘果实中注水，当柑橘果实破裂时，所述水压计显示的压力值为所述果实膨压。
  14. 权利要求12或13所述的方法在柑橘育种和/或栽培中的应用。
  15. 根据权利要求14所述的应用，其特征在于，所述栽培包括防治柑橘裂果和/或水肥管理。
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