Effect of Pre-Germination Temperature Regime on Pollen Germination and Fruit Set in Pear, <i>Pyrus bretschneiderilia</i>

Abstract

Extensive research has been conducted on the effects of pollen activation temperature, cultivation temperature, and ambient temperature on germination rates and fruit sets. Yet, the influence of the temperature (pre-germination temperature) at which the pollen suspension is prepared within the storage container (tank) remains unexplored. In this study, we initially established the optimal time for pollen activation. Subsequently, pollen suspensions at varying temperatures were prepared, and their germination rates were analyzed using microscopy. Pollen suspensions of different temperatures were then sprayed onto Fojianxi pear flowers, and parameters such as flower fruit set rate, inflorescence fruit set rate, fruit longitudinal dimension, fruit transverse dimension, and fruit shape index were evaluated. The findings revealed that the optimal pollen activation duration was 6 h. A pollen suspension temperature of 30 °C resulted in the highest germination rate (72.06 ± 6.87%). However, a suspension temperature of 25 °C achieved the highest flower fruit set rate (57.29 ± 5.58%) and inflorescence fruit set rate (87.50 ± 4.84%). The fruit longitudinal dimension (68.12 ± 3.94 mm), transverse dimension (73.77 ± 4.04 mm), and fruit shape index (108.42 ± 6.02%) were most favorable at a suspension temperature of 15 °C. Our study concludes that the pollen in lower pollen suspension temperatures (15~25 °C) has higher germination energy and have higher stigmatic capacity. Thus, we advocate for a pollen suspension temperature range of 15~25 °C when employing liquid spray pollination techniques with Xuehuali (Pyrus bretschneiderilia) pollen.

Keywords

• liquid spray pollination
• fruit set
• fruit longitudinal stem
• fruit transverse stem
• germination energy