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首页> 外文期刊>Acta Horticulturae >The Phenology of Early Fruit Ripening in Pecan
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The Phenology of Early Fruit Ripening in Pecan

机译：山核桃果实早熟现象

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Twenty-two pecan(Carya illinoinensis (Wangenh.) K. Koch| cultivars were monitored weekly for stage of fruit development to establish how differences in fruit phenology ultimately define time of ripening. Simple techniques for season-long, field assessment of fruit expansion, kernel fill and shuck dehiscence were developed to allow for the uniform evaluation fruit phenology independent of cultivar differences in fruit size and weight. The earliest fruit ripening cultivars in this trial entered into the period of rapid fruit expansion over two weeks before cultivars that ripen late in the season. Once rapid fruit expansion began, the pace of fruit development for early-ripening cultivars was faster than later maturing pecans. Early ripening cultivarstook the least amount of time to fully expand their fruits and achieve maximum ovule expansion (the water stage). Early maturing cultivars were also quicker to split shucks (ripen fruit) once kernel deposition was completed. The time required to depositsolid kernel tissue inside a fully expanded ovule was roughly the same for all early ripening cultivars (two weeks). Only extremely late maturing cultivars, or those cultivars generally not adapted to the 200 day growing season at this study's location,took longer to fill their kernels (18-21 days). Charting the key phenological events that define time of fruit ripening for all 22 cultivars studied in this test illustrates that pecan fruit phenology is a continuously variable genetic trait. In addition, the simple methods assessing fruit phenology developed in this study may become an important tool for screening a large number new pecan clones for adaptation to northern pecan growing regions.
机译：每周监测二十二个山核桃（伊利诺伊州山核桃（Wangenh。）K. Koch |）的果实发育阶段，以确定果实物候差异最终决定成熟时间的方法。进行了籽粒充实和去皮裂开，以统一评估果实物候，而不受果实大小和重量差异的影响，该试验中最早的果实成熟品种进入了两周快速的果实膨胀期，直到果实成熟后期才结束。一旦开始快速的果实扩张，早熟的山核桃的果实生长速度要快于晚熟的山核桃，早熟的品种花费最少的时间来充分扩张果实并达到最大的胚珠扩张（水期）。一旦籽粒沉积完成，早熟的品种也更快地分裂去壳（成熟的果实）。对于所有早熟品种（两周）来说，在完全膨胀的胚珠中沉积固体核心组织的过程大致相同。只有极晚熟的品种，或那些通常在本研究地点不适应200天生长期的品种，才花更长的时间来填满籽粒（18-21天）。绘制定义该测试中研究的所有22个品种的果实成熟时间的关键物候事件的图表表明，山核桃果实物候是一个连续可变的遗传特征。此外，本研究中开发的评估水果物候的简单方法可能成为筛选大量新的山核桃克隆以适应北部山核桃生长地区的重要工具。

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