The study on the effect of nutrition on the fruit color of apple

研究了营养对苹果果实颜色发育的影响。研究结果如下：1.研究了光照条件下氮肥和钾肥对苹果果实花青素合成的影响。氮素对富士苹果花青素合成的影响因果实成熟度不同而不同。在早熟阶段，氮肥降低了成熟果实花青素的合成量，而增加了花青素的合成量。‘乔纳森’苹果也是如此。施钾促进了富士苹果花青素的合成。2.环剥和倒树皮处理降低了树干周长的增长。两种处理均显著提高了可溶性固形物浓度。处理后的果实比未处理的果实更早显红。这可能是由于果皮中叶绿素含量降低所致。3研究了花蕾运动品种‘富士’和‘津格鲁’在紫外光和荧光灯白光照射下花青素合成的特点。红色运动果实比原‘富士’或‘津格鲁’果实产生更多的花青素。在没有紫外光的白光照射下，红花序花青苷产量明显高于原品种。4.利用分光光度计法对花色苷含量进行了无损检测。580-600 nm的反射率与花色苷含量高度相关。

The effects of nutrition on color development in apple fruit was examined. The results were as follows.1 The effects of nitrogen and potassium on anthocyanin synthesis in apple fruit irradiated with light were examined. The effects of nitrogen on anthocyanin synthesis on 'Fuji' apple was different with fruit maturity. At the premature stage, nitrogen decreased the amount of anthocyanin synthesis, while it increased anthocyanin synthesis in mature fruit. This was also so for 'Jonathan' apple. Potassium application appeared to increase anthocyanin sythesis in 'Fuji' apple.2 Girdling and bark inversion reduced the growth of the trunk's girth below the treatment. Both treatment significantly increased soluble solid concentration. The treated fruit developed red color earlier than that of untreated fruit. This might be due to the decreased chlorophyll concentration in fruit skin.3 The characteristics of anthocyanin synthesis in bud sport cultivars of 'Fuji' and 'Tsugaru' under irradiation of ultraviolet light and white light of fluorescent lamps were examined. The fruit of red color sport produced much more anthocyanin than that of original 'Fuji' or 'Tsugaru'. Under white light without ultraviolet light, red color spouts produced much more anthocyanin than that of original cultivar.4 Nondestructive measurement of anthocyanin concentration with using spectrocolorimeter was examined. Reflectance of 580-600 nm was highly correlated with amount of anthocyanin.