A virtual peach fruit model simulating changes in fruit quality during the final stage of fruit growth

作者：Lescourret F^*; Genard M

来源：Tree Physiology, 2005, 25(10): 1303-1315.

DOI：10.1093/treephys/25.10.1303

• fructose
• glucose
• mass
• sorbitol
• sucrose
• sugar concentration
• system
• theoretical experiment

A virtual fruit model simulating seasonal changes in several peach (Prunus persica (L.) Batsch) fruit quality traits during the final growth stage is presented. The quality traits considered are fruit size, the proportion of total fruit mass consisting of fruit flesh, dry matter content of the flesh and the concentrations of sucrose, glucose, fructose and sorbitol in the flesh, which are used to calculate a sweetness index. The virtual peach fruit model was developed by adapting and integrating three existing process-based models describing fruit dry mass growth, fruit fresh mass growth and sugar accumulation in the flesh into one complex system. Data sets of peach fruit growth and quality obtained from one field site over several years were used to estimate parameters and evaluate the virtual peach fruit model. Output from the model showed good agreement with the field data. Insight into the complex nature of the virtual peach fruit model, i.e., its ability to show emergent properties, was accomplished by conducting a series of theoretical experiments. The virtual peach fruit model was shown to be sensitive to management and environmental factors (leaf: fruit ratio, stem water potential and, to a lesser extent, weather). Its ability to generate simple laws relating to physiological variables and quality parameters was also demonstrated. Finally, the virtual peach fruit model was able to reveal complex behaviors resulting from changes in water potentials or leaf: fruit ratios over time.

• 出版日期2005-10