Primary Studies on the Formation of Stunted Fruit in ‘Yueyin Wuheli’Litchi

ACTA HORTICULTURAE SINICA ›› 2005, Vol. 32 ›› Issue (3): 489-492.

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Primary Studies on the Formation of Stunted Fruit in ‘Yueyin Wuheli’Litchi

Ye Yongchang¹;Zhu Jianyun¹;Wang Zehuai²;Ye Yaoxiong¹;Zhao Xiaodong¹;Zhou Biyan²;Ji Zuoliang²

(¹Dongguan Forestry Science Institute, Dongguan 523106, China; ²College of Horticulture, South China AgriculturalUniversity,Guangzhou 510642, China)

Received:2004-08-06 Revised:2004-12-10 Online:2005-06-25 Published:2005-06-25

Abstract

Abstract: Phytohormone levels of peels in normal and stunted fruits of‘Yueyin Wuheli’Litchi were determined. The carbohydrate contents in the two kinds of bearing shoots were also determined in order to investigate the formation of stunted fruit. The results showed that values of IAA /ABA, GA_{1 + 3} /ABA and iPAs/
ABA in normal fruits after 56 d and 66 d of anthesiswere higher than those in stunted fruits. Starch content of leaves in bearing shoot of normal fruits after 56 d of anthesis, and sucrose content after 66 d of anthesis were higher than those of stunted fruits. It suggested that low levels of the rations of IAA, GA, cytokinin with ABA, as well as low levels of carbohydrate in stunted fruitsmight be the causes for the formation of stunted fruit.

Key words: Litchi, Stunted fruit, Phytohormone, Carbohydrate

CLC Number:

S 667.1

Ye Yongchang;Zhu Jianyun;Wang Zehuai;Ye Yaoxiong;Zhao Xiaodong;Zhou Biyan;Ji Zuoliang. Primary Studies on the Formation of Stunted Fruit in ‘Yueyin Wuheli’Litchi[J]. ACTA HORTICULTURAE SINICA, 2005, 32(3): 489-492.

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Primary Studies on the Formation of Stunted Fruit in ‘Yueyin Wuheli’Litchi

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