海梨柑與桶柑蒸散速率比較

Comparison of Transpiration Rate between Hai-li Tangor (Citrus tankan Hay. Cv. Hai-li) and Tankan Tangor (Citrus tankan Hay.)

黃世恩(Shyh-En Huang) ； 陳右人(Iou-Zen Chen)

《中國園藝》 45卷4期 (1999/12) Pp. 361-370

https://doi.org/10.6964/JCSHS.199912.0361

摘要

在自然光照的條件下，海梨柑葉片及果實日間之蒸散速率比桶柑高，這可能是海梨柑果汁率偏低的原因之一；就果實表面構造上看，海梨柑較光滑桶柑較爲粗糙；後者油胞凸起，而氣孔分佈在油胞下方，此種構造使水分蒸散的阻卻增加，而降低蒸散速率。峨眉地區海梨柑果實氣孔密度比桶柑高，而大湖地區海新自與桶柑果實氣孔密度差異不大；峨眉地區海梨柑與桶柑葉片氣孔密度相近，而大湖地區海梨柑的氣孔密度比桶柑高。

關鍵字

海梨柑 ； 桶柑 ； 蒸散速率 ； 果實 ； 葉片 ； 氣孔密度

並列摘要

Leaves and fruits of 'Hai-li' tangor had higher transpiration rates than 'Tankan' tangor in outdoor condition. The difference might be a factor which made 'Hai-li’ having lower juice content. The fruit surface of 'Hai-li' was smoother white that of 'Tankan' was oat. The stomata of 'Tankan' were located in between the oil glands, which bulged oat of the peel, Such a structure might tower the transpiration rote of 'Tankan' in comparison with 'Hai-li'. The stomata density of 'Hai-li' fruit was significantly higher than 'Tankan' in Er-mei, but had little difference in Da-hou. White stomata density of 'Hai-li' leaves was significantly higher than that of 'Tankau' in Do-hou, hat had difference in Er-mei.

並列關鍵字

Hal-li tongue ； Tankan tangor ； transpiration rate ； fruit ； lent stomata density