不同砧木对‘建香’猕猴桃果实品质的影响

以中华猕猴桃 ‘建香’（Actinidia chinensis cv.‘Jianxiang’）为接穗材料，以美味猕猴桃（Actinidia deliciosa）实生苗、对萼猕猴桃（Actinidia valvata）和对萼（基砧）+‘米良1号’（Actinidia deliciosa cv.‘Miliang 1’）（中间砧）为砧木，探索不同砧木对猕猴桃果实大小、内在品质以及香气物质形成的调控作用，为生产中筛选合适的砧穗组合提供依据。结果表明，在果实大小和可溶性固形物方面，对萼和中间砧显著高于另一种砧木。然而在可滴定酸、干物质含量和维生素C方面，中间砧显著优于美味和对萼。不同砧木对果实挥发性代谢物种类无影响，对代谢物含量影响较大，差异物质主要包括萜类、酮 类和醛类物质。中间砧处理能显著提高芳烃类及部分酮类、萜类代谢物含量，使香气更浓郁。综上所述，为提高果实大小、内在品质以及充分发挥香气品质，在生产上推荐使用对萼+‘米良1号’作为‘建香’的砧木。

Effects of different rootstocks on fruit quality of ''Jianxiang'' kiwifruit

Taking Actinidia chinensis cv.‘Jianxiang’ as scion, using seedlings of Actinidia deliciosa, Actinidia valvata and Actinidia valvata (rootstock) + Actinidia deliciosa cv. ‘Miliang 1’ (interstock) as rootstocks, to explore the effects of different rootstocks on fruit size, intrinsic quality and aroma components of kiwifruit, so as to provide a basis for selecting appropriate rootstock-scion combinations in production. The results showed that the interstock and the A. valvata had significant effects on improving fruit weight and soluble solid. However, in terms of titratable acid, dry matter content and vitamin C, interstock was significantly superior to A.valvata and A. deliciosa. Different rootstocks had no effect on the type of volatile metabolites, but had a great effect on the content of metabolites, and the different substances mainly included terpenoids, ketones and aldehydes. The aromatic hydrocarbons, some ketones and terpenoids were significantly increased by interstock treatment, which made the aroma more intense. In order to improve the fruit size, intrinsic quality and give full play to the aroma quality, it is recommended that using A. valvata + ‘Miliang 1’ as rootstock of ‘Jianxiang’ in production.