为了揭示枣果吸收水分后引起的裂果机制,以‘壶瓶枣’膨大期与着色期果实为试材,分别采用染液和清水浸泡枣果实、带叶果的木质化枣吊基部、果柄及去果柄后梗洼引入染液等处理,研究果实水分吸收与质外体运输的途径及能力。结果表明:离体枣果实可以通过果柄、果面吸收水分,水分经果柄木质部进入果实,后继续通过维管束或扩散作用运输到果实各个部位。膨大期青果维管束运输能力强,着色期果实梗洼下空腔变大,果柄维管束与果实内维管束的连接发生部分中断,维管束运输能力下降;而此时果实表皮细胞增大,排列疏松,通过果面吸水能力增大。 In order to reveal the mechanism of fruit cracking caused by jujube fruit after absorbing water, the fruit of jujube fruit and fruit with liguid jujube were immersed in liquor and water, And after the handle stalk depression into the dye solution treatment to study fruit moisture absorption and apoplast transport ways and ability. The results showed that jujube fruit could absorb moisture through fruit stalk and fruit surface, and the moisture entered the fruit through xylem of stalk and then transported to various parts of the fruit through vascular bundle or diffusion. In the macrophyte, the transport capacity of the vascular bundle was strong, the cavity under the stalk was larger in the coloration period, the connection between the vascular bundle and the inner vascular bundle was partially interrupted, and the vascular transport capacity decreased. At this time, the epidermal cells increased, Lined loose, through the fruit surface increased water absorption capacity.