关键词: 苹果, 无锈系芽变, 果皮性状, 果锈, 绿原酸, 防锈效应

Abstract: In order to explore a method to prevent fruit russet formation，the peel characteristics of
‘Golden Delicious’apple and its non-russet sport variety‘Fengshuai’were compared by a stereo
microscope and a scanning electron microscope in the work. The results showed that the wax layers of the
epidemical cells of‘Golden Delicious’apple began to crack and abort at 4 weeks after bloom（WAB）
although no macroscopic russet could be observed. At 5 WAB，the cuticles of the epidemical cells cracked
in large areas，and the cell walls were suberificated because cork cambium was activated. And at 6 WAB，a lot of russet occurred in the surface of apple fruits. Therefore，the time from 4 to 6 WAB was crucial for
russet formation of‘Golden Delicious’apple. Physiochemical analysis showed that the chlorophylls and
carotenoids in‘Fengshuai’peels were significantly lower than that of‘Golden Delicious’，but its total
flavonoids and chlorgenic acid were much higher than the latter. The differences were especially dramatic
from 4 to 6 WAB. When exogenous chlorogenic acid of 0.05–5 mmol · L-1 solutions was sprayed at 4
WAB to‘Golden Delicious’apples，the fruit russet formation was significantly inhibited without obvious
adverse effect on internal quality of fruits. Therefore ， exogenous chlorogenic acid in suitable
concentrations is suggested to prevent russeting in apple production.

Key words: apple, non-russet sport, peel characteristics, russet, chlorogenic acid, russeting prevention