The Relationship Between Water Entering Pathway And Jujube Fruit Cracking

Zizyphus jujuba Mill. is one of the most national typical fruit tree in China. Fruit cracking caused by rain during the period of mature brought a great economic losses, it was one of the most serious problems in the development of jujube industry in China. The main pathway of water absorbed by fruit was significant to prevent the fruit from cracking. Based on the analysis of the water absorption and loss characteristics of jujube Hupingzao and Yuanlingzao, we aimed to research the pathway water entering the fruit, the reaction of the fruit surface after water absorption and regulate the changes of stomata characteristic and fruit cracking rate, and we could provide a foundation for the research of the mechanism: prevention and regulation of cracking. The results of the study showed as follows:The distribution and rate of water that entered the fruit by fruit stem and surface were different separately. The water that entered fruit through the stem distributed along the vascular bundles; then that through the fruit surface from the stomata distributed in the cells around the stomata.The relative water absorption was biggest when at the early mature stage, and the water absorption of Yuanlingzao is more than Hupingzao through the stem at different fruit growth stages. The relative water absorption through the fruit surface in Hupingzao is more than Yuanlingzao in the coloring stage and the fruit all coloring red in which fruit cracking more serious.The fastest stage of the water absorption rate through the stem is the early mature stage in Hupingzao, and the coloring stage in Yuanlingzao. The water absorption rate in Yuanlingzao is faster than Hupingzao in the early mature stage and the coloring stage, is approach in the fruit all red stage. The fastest stage of the water absorption rate through the surface is the coloring stage in Hupingzao and Yuanlingzao. The water absorption rate in Hupingzao is faster than Yuanlingzao in the early mature stage and the coloring stage, is approach in the fruit all red stage.There were some obvious differences on the fruit surface structure after water absorption through the fruit surface in Hupingzao and Yuanlingzao. It is obvious that the cracking on fruit surface and the stomata of Hupingzao, and it is become more serious with the time increased. But it become cracking on the fruit surface in Yuanlingzao, and the variation of the stomata is not obvious. There is no significant relationship between the fruit cracking rate and the stomata density on the fruit surface, there is a positive correlation between the fruit cracking rate and the stomata size and aperture.The stomata on the fruit surface was become smaller and the fruit cracking rate reduced by the treatment100mg·L-12,4-D. The treat10mg·L-1GA3,900mg·L-1PP333,100mg·L-12,4-D. By the treatment10mg·L-1GA3,900mg·L-1PP333,100mg·L-12,4-D, the fruit cracking rate reduced, the variation of stomata characteristic and fruit quality were not obvious.