Influencia del genotipo y la temperatura sobre la carpelodia en papaya

IF 0.6 Q4 AGRONOMY Agronomy Mesoamerican Pub Date : 2017-09-01 DOI:10.15517/MA.V28I3.27892
Antonio Bogantes Arias, E. Newcomer
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引用次数: 1

Abstract

Carpellody is a phenomenon that affects hermaphrodite flowers of papaya, and consists in the transformation of the stamens into additional carpels, resulting in ovary malformation that consequently affects fruit shape and diminishes its market value. The objective of this study was to quantify the incidence of flower carpellody in papaya, and the effect of temperature on this phenomenon. An experiment was carried out between October of 2006 and January of 2007 at ”Los Diamantes” Agricultural Experiment Station, located in the province of Limon. Four breeding lines and four experimental hybrids were arranged in a randomized complete block design with four replications. The analyzed variables were the carpel number for ovaries of hermaphrodite flowers and the daily temperature during a 60-day period prior to floral anthesis of each evaluated flower. The carpel number of lines and hybrids differed significantly each week (p≤0,03). Line and hybrid averages also differed significantly during the twelve-week period (p<0,0001). The cross between a strong carpellodic line and a stable or a weak female-sterile line resulted in a hybrid that exhibited carpellody, which suggests that carpellody is dominant. The correlation between carpel number and temperature suggests that the amplitude of temperature fluctuations during the day was a determinant factor in the induction of carpellody.
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基因型和温度对木瓜心皮病的影响
心皮化是影响木瓜雌雄同体花的一种现象,主要表现为雄蕊向心皮的转化,导致子房畸形,从而影响果实形状,降低其市场价值。本研究的目的是量化木瓜花果皮的发生率,以及温度对这一现象的影响。实验于2006年10月至2007年1月在位于利蒙省的“Los Diamantes”农业实验站进行。4个育种品系和4个试验杂交种采用完全随机区组设计,4个重复。分析变量为雌雄同体花子房心皮数和每一朵花开花前60天的日温度。各周系、杂交种心皮数差异显著(p≤0.03)。在12周期间,单系和杂交种的平均值也有显著差异(p< 0.0001)。强果皮系与稳定或弱的雌性不育系杂交得到的杂交种具有果皮性,说明果皮性是显性的。心皮数与温度的相关性表明,白天温度波动的幅度是诱导心皮形成的决定性因素。
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来源期刊
Agronomy Mesoamerican
Agronomy Mesoamerican Agricultural and Biological Sciences-Food Science
CiteScore
1.00
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审稿时长
10 weeks
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