Scientia Silvae Sinicae ›› 2024, Vol. 60 ›› Issue (3): 1-9.doi: 10.11707/j.1001-7488.LYKX20230101
• Frontier & focus: Cultivation physiology and fruit quality of Lycium barbarum • Previous Articles Next Articles
Yaping Ma1,Xuerui Feng1,Handong Gao2,Lihua Song1,Bing Cao1,*
Received:
2023-03-15
Online:
2024-03-25
Published:
2024-04-08
Contact:
Bing Cao
CLC Number:
Yaping Ma,Xuerui Feng,Handong Gao,Lihua Song,Bing Cao. Effects of Simulated Elevated CO2 Concentration and Atmospheric Temperature on Quality Formation of Lycium barbarum Fruits[J]. Scientia Silvae Sinicae, 2024, 60(3): 1-9.
Table 1
Fruit morphological characteristics at different growth stages under elevated temperature and CO2 in goji berry"
品种 Variety | 幼果期YF | 青果期GF | 转色期CF | 红果期RF | 百粒质量 100 seeds weight/g | ||||||||||||
纵径 Fruit longitudinal diameter/ mm | 横径 Fruit transverse diameter/ mm | 单果质量 Single fruit weight/g | 纵径 Fruit longitudinal diameter/ mm | 横径 Fruit transverse diameter/ mm | 单果质量 Single fruit weight/g | 纵径 Fruit longitudinal diameter/ mm | 横径 Fruit transverse diameter/ mm | 单果质量 Single fruit weight/g | 纵径 Fruit longitudinal diameter/ mm | 横径 Fruit transverse diameter/ mm | 单果质量 Single fruit weight/g | ||||||
‘宁杞1号’ ‘Ningqi 1’ | CK | 10.28±1.50cd | 3.34±0.42e | 0.08±0.02e | 14.01±1.07bc | 4.99±0.43e | 0.21±0.11b | 14.23±1.37b | 6.41±0.69bc | 0.38±0.08ab | 17.31±2.45b | 10.85±1.40cd | 1.02±0.32de | 74.66±5.08bc | |||
eT | 9.93±1.45d | 3.57±0.61de | 0.08d±0.02e | 13.80±1.43bcd | 4.99±0.45e | 0.19±0.05b | 15.72±1.89a | 6.74±0.76ab | 0.42±0.11a | 19.27±2.50a | 11.38±1.95abc | 1.33±0.23a | 79.10±4.79ab | ||||
eCO2 | 10.79±1.62bc | 3.82±0.50cd | 0.09±0.03de | 14.02±1.53bc | 5.09±0.50de | 0.22±0.06b | 15.39±1.46a | 6.97±0.75a | 0.42±0.07a | 17.84±1.34b | 11.64±0.94ab | 1.15±0.22bc | 70.12±4.4bcd | ||||
‘宁杞7号’‘Ningqi 7’ | CK | 10.52±1.58cd | 4.41±0.67ab | 0.15±0.06a | 12.02±1.46e | 5.43±0.57bc | 0.20±0.03b | 10.19±1.64d | 5.61±0.69e | 0.29±0.09c | 15.38±1.48c | 10.58±1.20d | 0.83±0.22f | 44.35±1.97f | |||
eT | 10.93±1.23bc | 4.37±0.56ab | 0.13±0.03b | 13.58±1.31cd | 5.31±0.51cd | 0.22±0.04b | 11.88±1.93c | 6.38±1.20bc | 0.34±0.11b | 15.41±1.49c | 11.75±1.31ab | 0.99±0.18e | 49.40±2.65ef | ||||
eCO2 | 10.27±1.50cd | 4.25±0.48b | 0.12±0.03bc | 13.17±1.24d | 5.66±0.52ab | 0.22±0.04b | 10.76±1.48d | 6.14±1.12cd | 0.27±0.08c | 14.88±1.44c | 11.14±1.09bcd | 0.92±0.20ef | 60.71±2.24de | ||||
‘宁杞10号’‘Ningqi 10’ | CK | 11.51±1.63ab | 3.92±0.43c | 0.11±0.03c | 14.42±1.36ab | 5.67±0.48ab | 0.27±0.05a | 14.17±2.80b | 5.95±0.85de | 0.34±0.14b | 17.52±2.04b | 11.68±1.14ab | 1.04±0.21cde | 62.28±1.47cde | |||
eT | 10.93±1.23bc | 3.75±0.33cd | 0.10±0.02cd | 14.95±1.28a | 5.49±0.61abc | 0.27±0.05a | 14.99±1.57ab | 6.11±0.58cd | 0.34±0.08b | 18.13±2.23b | 11.98±1.11a | 1.17±0.26b | 91.14±3.42a | ||||
eCO2 | 11.98±1.73a | 4.53±0.51a | 0.16±0.04a | 14.35±0.99ab | 5.74±0.44a | 0.28±0.08a | 15.02±2.23ab | 6.04±0.68cd | 0.40±0.11a | 18.02±2.08b | 11.76±1.95ab | 1.13±0.30bcd | 83.97±7.86ab |
Fig.2
Changes in sugar composition of fruits from three goji berry cultivars under elevated temperature and CO2 concentration treatment CK represents control, eCO2 represents elevated CO2, eT represents elevated temperature; eCO2 and eT are significantly compared with Ck (P<0.05), respectively.Nq1 :‘Ningqi 1’, Nq7 :‘Ningqi 7’, Nq10: ‘Ningqi 10’."
Fig.3
Changes in secondary metabolite of fruits from three goji berry cultivars under elevated temperature and CO2 concentration treatment CK represents control, eCO2 represents elevated CO2, eT represents elevated temperature; eCO2 and eT are significantly compared with Ck (P<0.05), respectively.Nq1 :‘Ningqi 1’, Nq7 :‘Ningqi 7’, Nq10: ‘Ningqi 10’."
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