Morphological, anatomical, and physiological changes in the developing fruit of the Valencia orange, Citrus sinensis (L.) Osbeck
Morphological, anatomical, and physiological changes in the developing fruit of the Valencia orange, Citrus sinensis (L.) Osbeck
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DOI：
10.1071/bt9580001
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发表时间：
1958-01-01
期刊：
影响因子：
--
通讯作者：
BAIN, JOAN M.
中科院分区：
文献类型：
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作者：
BAIN, JOAN M.
对来自新南威尔士州戈斯福德地区的巴伦西亚橙子的两个生长季节进行了果实半径、果皮和果肉宽度的测量，以及鲜重、干重、水分含量、总氮和蛋白氮含量以及呼吸速率的测定。还测定了果汁中的可溶性固体、糖和酸。在整个赛季中对发育过程中的解剖学变化进行了研究。发育可分为三个阶段，与生长速度的变化相对应，并且在日历上两个季节都一致。第一阶段的长度根据开花日期而变化，但在 12 月中旬完成。这是细胞分裂阶段；到12月中旬，除最外层细胞外，所有组织中的细胞分裂均已完成。此阶段果实大小的增加主要是由于果皮厚度的增加。第二阶段是从12月中旬到7月中旬的非常快速的生长时期，是生长的关键时期，被称为细胞增大期，在没有细胞分裂的情况下发生快速的形态和生理变化。在第二阶段，果肉的生长是果实大小增加的主要原因；在此阶段早期，果皮达到最大宽度，然后随着果肉尺寸的继续增加而变薄，随后厚度变化很小。 HI 阶段，即成熟期，从 7 月中旬持续到果实成熟，约 7 个月。只要果实留在树上，果实就会继续生长，但与第二阶段相比，生长速度大大降低。成熟发生在第三阶段。 ||摘要作者：Auth。总结
Measurements of fruit radius and peel and pulp width, as well as determinations of fresh weight, dry weight, moisture content, total and protein nitrogen content, and respiration rate were made throughout two growing seasons on Valencia oranges from the Gosford district of New South Wales. Soluble solids, sugar, and acid were also determined in the juice. Anatomical changes during development were investigated throughout one season. Development could be divided into three stages, corresponding with changes in growth rate and coinciding on a calendar basis in both seasons. Stage I varied in length accoring to the date of the blossom, but was completed by mid December. This was the cell division stage; by mid December cell division was completed in all tissues except the outermost cell layers. Increase in fruit size at this stage was mainly due to increased peel thickness. Stages II, a period of very rapid growth from mid December to mid July, was the critical period for growth and was distinguished as the cell enlargement period, rapid morphological and physiological changes occurring in the absence of cell division. The growth of the pulp was responsible for most of the increase in fruit size during Stage II; the peel reached a maximum width early in this stage and then became thinner with very little subsequent change in thickness as the pulp continued to increase in size. Stage HI, the maturation period, lasted from mid July until the fruit was ripe, or approximately 7 months. Fruit continued to grow for as long as it was left on the tree but at a very reduced rate compared with Stage II. Ripening occurred during Stage III. || ABSTRACT AUTHORS: Auth. summ