Effects of high Ca and full nutritional complex solutions on fruit quality and puffing rate of fruit were studied in developing Satsuma mandarin ( Citrus unshiu cv.Miyagawa Wase) fruit.Before fruit coloring, the ratios of peel to the whole fruit decreased while the ratios of juice sacs to the whole fruit increased with fruit development.During fruit coloring, the ratios of peel to the whole fruit increased slightly, while ratios of juice sacs to the whole fruit had a little decrease.At the stage of full mature harvest, the ratios of peel to the whole fresh fruit reached the lowest value, and the ratios of juice sacs to the whole fresh fruit had the highest value.The ratio of peel to whole fruit in the two complex nutrient solutions treatment fruit was lowered than that in control fruit.In contrary, the ratio of juice sacs to the whole fruit was higher in complex nutrient solutions than that in control fruit.The contents of total soluble solids, glucose, fructose and sucrose also increased in juice sacs of complex nutrient solution treatment, but the treatment of complex nutrient solutions had little effects on titratable acid content.In comparison to the control,the rate of puffing fruit in the treatment of complex nutrient solutions significantly decreased and the puffing index in full nutrient and high-Ca type solution decreased by 13 and 18 percentage points, respectively.These results showed the application of complex nutrients improved the quality of full mature Satsusma mandarin fruits and inhibited the occurrence of puffing fruit, and added more Ca in the solution resulted in lower puffing fruit rate.%以露地栽培的早熟温州蜜柑‘宫川'为试材,研究了高钙与全营养两种复合营养液叶面喷施对果实品质及浮皮的影响.结果表明,在果实着色之前,果皮占果实的比率随着果实的发育而下降,而汁囊占果实的比率则随果实发育呈上升趋势;在着色期内,果皮占果实的比率略有上升,而汁囊占果实的比率略有下降;至完熟采收时,果皮鲜重占果实的比率下降至最低,而汁囊鲜重占果实的比率达到最高.两种复合营养液应用降低了采收时果皮占果实的比率及果皮厚度,相应地增加汁囊部分的比率;增加了汁囊的可溶性固形物、葡萄糖、果糖和蔗糖含量,但对可滴定酸含量的影响不明显.高钙和全营养复合营养液处理还显著降低了果实的浮皮指数,处理果的浮皮指数分别比对照下降18和13个百分点.以上研究表明,复合营养液应用有利于提高完熟栽培‘宫川'温州蜜柑果实的品质并抑制浮皮的发生,增加营养液中钙的含量对控制浮皮效果较好.
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