Effect of Temperature on the Size of Strawberry Fruit
Effect of Temperature on the Size of Strawberry Fruit
复制标题
温度对草莓果实大小的影响
DOI：
10.2503/jjshs.62.769
复制
发表时间：
1994
影响因子：
--
通讯作者：
A. Yamasaki
中科院分区：
文献类型：
--
作者：
H. Miura;Mio Yoshida;A. Yamasaki
草莓，fragaria×ananassa duch。第一个花序（桁架）以大约两天的间隔进行测量，并采样了完全红色的水果。在两种温度下，在较早的级别和19°C的较高级别的水果中，生长速度都比较低的级别果实和15°C的新鲜水果和干重。 °C（所有水果的平均值； 0.879 g DW）比较低的水果和19°C（平均水果的平均值； 0.774 g DW）略微在19°C下，每一个花序的总果实和干重的值在19°C下较低。花序在15°C和19°C时分别为69天。是认为在高温（例如19°C）下的水果尺寸很小是由于水果的数量增加而导致的。
Strawberry, Fragaria × ananassa Duch. cv. Toyonoka, plants were grown from October onward in two glasshouses where the air temperature was controlled at either 15°or 19 °C night and day. Several days after pollination, the diameter of all the fruits in the first inflorescence (truss) was measured at approximately two-day intervals, and fully red ripe fruits were sampled. The growth of the fruits showed a double sigmoidal curve in all ranks of the inflorescence at both temperatures. The growth was faster in the higher rank fruits that developed earlier and at 19 °C than in the lower rank fruits and at 15 °C. Fresh and dry weight per fruit was larger in the higher rank fruits and at 15 °C (mean of all fruits; 0.879 g DW) than in the lower rank fruits and at 19 °C (mean of all fruits; 0.774 g DW). The total numbers of ripe fruits per inflorescence (plant) were slightly smaller at 19 °C. The values of the total fruit fresh and dry weight per inflorescence (plant) were much lower at 19 °C. The bearing fruit period from the flowering of the first flower to the ripening of the last fruit in the inflorescence was 88 days at 15 °C and 69 days at 19 °C, respectively. The daily dry weight increments of total fruit in the inflorescence (per plant) were 0.170 g at 15 °C and 0.151 g at 19 °C. It was considered that the small size of the fruits at a high temperature like 19 °C was not caused by the increase in the number of fruits. but by the low rate of dry matter accumulation in fruit.