关键词: 苹果, 拉枝角度, 生理特性, 果实, 品质

Abstract: The effects of branch bending angle on physiological characteristics and fruit quality of Fuji apple were studied. The results showed that except content of fruit the total acid, most of the items increased with the increase of branch bending angle, arrived to the highest point when the angle of branch was 110°, and then decreased. Leaf photosynthetic rate and fruit VC content in 110°were markedly higher than that of the other angles; Leaf stomata conductance, leaf thickness, fruit mass and fruit pectin content in 110°were significantly higher than those of 70° and 55°; Leaf total sugar content and thickness of the foliar epidermis in 110° were markedly higher than those of 90, 70° and 55°; there were not significant differences in leaf intercellular CO2 concentration, leaf total nitrogen content, stockade cell length, fruit shape index, hardness and total sugar content between the different treatments of branch bending angle. The content of fruit total acid reduced with the increase of branch bending angle, and arrived its lowest point when the angle of branch was 110°, and then increased. The angle of bending branch also affected the quantity and types of shoots, and when the angle of bending branch was 90°and 110°, shoots were mainly located in 30-120 cm from the trunk and the length of most branches were about between 5-30 cm. So when bending angle is 110°, Fuji tree is easy to form flower bud and improve fruit quality.

Key words: apple, bending angle, physiological characteristics, fruit, quality