‘融安金柑’‘滑皮金柑’及‘脆蜜金柑’贮藏期品质、贮藏特性及果皮转录组分析

刘恋,唐志鹏,李菲菲,熊江,吕壁纹,马小川,唐超兰,李泽航,周铁,盛玲,卢晓鹏

Fruit Quality in Storage, Storability and Peel Transcriptome Analysis of Rong’an Kumquat, Huapi Kumquat and Cuimi Kumquat

LIU Lian,TANG ZhiPeng,LI FeiFei,XIONG Jiang,LÜ BiWen,MA XiaoChuan,TANG ChaoLan,LI ZeHang,ZHOU Tie,SHENG Ling,LU XiaoPeng

图1 3个金柑品种贮藏期间果实形态（A）及失水率（B）变化 RA：融安金柑;HP：滑皮金柑;CM：脆蜜金柑。不同小写字母表示差异显著（P<0.05)。下同

Fig. 1 Changes of fruit morphology (A) and water loss rate (B) of three kumquats during storage RA: Rong’an kumquat; HP:‘Huapi’kumquat CM:‘Cuimi’kumquat. Different lower case letters indicate significant difference (P<0.05). The same as below