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‘塔１’椪柑与亲本品种果实发育过程中果形指数的变化动态基本一致无论是果皮还是果肉＋种子，‘塔１’柑中内源赤霉素（ＧＡ）的质量摩尔浓度［ｂ（ＧＡ）］均高于亲本品种，而脱落酸（ＡＢＡ）的质量摩尔浓度［ｂ（ＡＢＡ）］低于亲本品种ｂ（ＧＡ）／ｂ（ＡＢＡ）高可能是‘塔１’柑大果产生的诱因之一除酸外，‘塔１’柑与亲本品种其它品质变化动态基本相似果实采收前，‘塔１’柑果实柠檬酸质量分数较亲本品种高，但果实贮藏约１５ｄ后，二者中酸的质量分数趋近
The dynamic changes of fruit shape index during the fruit development of ’Prynz et al.’ And ’Parents’ were similar to each other. Whether in the form of pericarp or pulp + seeds, the mass concentration of [GA (GA)] were higher than that of the parental varieties, while ABA mass concentration [b (ABA)] was lower than that of the parent variety b (GA) / b (ABA) One of the causes of fruit acid addition, ’tower 1’ orange and other parental varieties of other similar dynamic changes in quality before fruit harvest’ Tower 1’ citrus fruit citrus acid content is higher than the parental varieties, but the fruit After about 15 days of storage, the mass fraction of the two acids approached