蓝靛果（Lonicera caerulea L.）属于忍冬科（Caprifoliaceae）、忍冬属（Lonicera）是一 种耐寒、落叶性灌木树种。我国拥有丰富的蓝靛果种质资源，但部分蓝靛果的倍性不明确、 果实软化程度较高，影响了新品种的选育和栽培技术完善的进程，从而制约了蓝靛果产业的 进一步发展和推广。本研究对团队前期收集的 50 份蓝靛果品种、野生材料和地方种进行了流 式倍性分析，对其中 36 份不同倍性蓝靛果的硬度、形态特征（单果重、横纵径和果实色泽） 及内在品质（总酚、类黄酮、花青素和果实抗氧化能力）在果实的青果期、转色期、膨大期 以及成熟期进行了调查与分析。研究结果预期能够为相关育种、栽培、产业推广及科学研究 提供理论依据，主要结果如下： （1）50 份蓝靛果种质资源的倍性分析：二倍体材料 5 份，占 10.00%；四倍体材料 45 份，占 90.00%。四倍体蓝靛果中最大单果重为 1.97 g，最大横径：14.19 mm，最大纵径：32.17 mm。二倍体蓝靛果中最大单果重 1.41 g；最大横径 11.98 mm；最大纵径 28.54 mm，四倍体 蓝靛果果实形态显著大于二倍体，与前人形态学分类研究一致。 （2）蓝靛果发育过程中硬度评价：二倍体与四倍体蓝靛果在成熟过程中果实硬度呈现下 降趋势（二倍体:11.80 N~1.17 N；四倍体：11.68 N~1.52N），且均以果实膨大期为转折点（二 倍体：1.53 N；四倍体：1.52 N），果实发育前期硬度下降迅速，果实发育后期硬度下降缓慢。 根据相关性显示，成熟期蓝靛果硬度与 PG（p<0.05）、PME（p<0.01）和 CL（p<0.05）细胞 壁降解酶活性呈显著性负相关。基于结果，筛选出硬果型品种 4 份：‘14-13-1’、‘16-3’、 ‘17-1’和‘阿尔泰 1’。 （3）蓝靛果发育过程中形态特征变化：蓝靛果的果实形态生长曲线呈“S”型，青果期 至转色期为果实生长的渐增期；转色期至膨大期为快速增长期；膨大期至成熟期为缓慢增长 期。二倍体蓝靛果单果重在果实发育过程中三个阶段的增幅分别为 57.45%、108.11%和29.22%； 四倍体蓝靛果的增幅 66.32%、117.69%和 28.42%。 （4）蓝靛果发育过程中内在品质变化：二倍体与四倍体蓝靛果在果实发育过程中内在品 质变化规律基本一致。可溶性固形物在果实发育过程中呈现上升趋势（7.25%~15.80%），可 滴定酸呈下降趋势（2.26%~1.16%）；类黄酮在青果期含量最高（18.02 mg/g），转色期含量 最低（6.77 mg/g），成熟期含量又明显回升（10.02 mg/g）；总酚含量整体呈现先降后升趋势， 青果期总酚含量最高（23.72 mg/g），转色期总酚含量最低（18.24 mg/g）；花青素含量在青 果期几乎为零（0.34 mg/100g），在转色期大幅上涨（136.96 mg/100g），膨大期（230.17 mg/100g） 至成熟期（274.55 mg/100g）差异不显著；青果期是果实抗氧化能力最强的时期，且抗氧化能 力与果实中酚类物质高度相关，花青素与 DPPH 呈极显著性负相关（p<0.01）；总酚、类黄 酮与铁离子还原能力呈极显著性正相关（p<0.01）。 综上，本研究共鉴定出 5 份二倍体蓝靛果材料与 45 份四倍体蓝靛果材料，筛选出 4 份 硬果型蓝靛果。明确了不同蓝靛果染色体倍性，探究了蓝靛果硬度的变化规律，揭示了果实品质变化的关键节点，可为蓝靛果选育、科学栽培管理以及产业推广提供理论支持，为后续 科学研究奠定理论基础。

Blue honeysuckle (Lonicera caerulea L.) belongs to Caprifoliaceae and Lonicera, and is a coldhardy, deciduous shrub species. China has abundant blue honeysuckle germplasm resources, but some of the blue honeysuckles have unclear ploidy and high degree of fruit softening, which affects the process of selecting and breeding new varieties and perfecting cultivation techniques, thus restricting the further development and promotion of the blue honeysuckle industry. In this study, 50 blue honeysuckle varieties, wild materials and local species collected by the team were subjected to flow-type ploidy analysis, and the Firmness, morphological characteristics (single fruit weight, transverse and longitudinal diameter, and fruit color) and intrinsic qualities (total phenolics, flavonoids, anthocyanins and fruit antioxidant capacity) of 36 blue honeysuckle fruits with different ploidy were investigated and analyzed in the fruit green fruiting, color change, expansion and ripening stages. The results of the study are expected to provide theoreti cal basis for related breeding, cultivation, industrial promotion and scientific research, and the main results are as follows: （1）Ploidy analysis of 50 blue honeysuckle germplasm resources：5 copies of diploid material, or 10.00 per cent, and 45 copies of tetraploid material, or 90.00 per cent. In tetraploid blue honeysuckle, the maximum single fruit weight was 1.97 g, the maximum transverse diameter was 14.19 mm, and the maximum longitudinal diameter was 32.17 mm. In diploid blue honeysuckle, the maximum single fruit weight was 1.41 g, the maximum transverse diameter was 11.98 mm, and the maximum longitudinal diameter was 28.54 mm, and the morphology of tetraploid blue honeysuckle was significantly greater than that of diploid blue honeysuckle, which is in line with the morphology and classification of the previous studies. （2）Evaluation of blue honeysuckle hardness during development: diploid and tetraploid blue honeysuckle showed a decreasing trend in fruit hardness during maturation (diploid: 11.80 N~1.17 N; tetraploid: 11.68 N~1.52 N), and both of them took the fruit expansion period as the turning point (diploid: 1.53 N; tetraploid: 1.52 N), with a rapid decrease in hardness in the early stage of fruit development, and slow decrease in hardness in the late stage of fruit development. Fruit hardness decreased rapidly in the early stage of fruit development and slowly in the late stage of fruit development. According to the correlation, the hardness of blue honeysuckle at maturity was significantly and negatively correlated with PG (p<0.05), PME (p<0.01) and CL (p<0.05) cell wall degrading enzyme activities. Based on the results, four copies of hard-fruiting varieties were screened: '14-13-1', '16-3', '17-1' and 'Altai 1 '. （3）Changes in morphological characteristics during the development of blue honeysuckle: The morphological growth curve of blue honeysuckle was "S"-shaped, with a gradual increase in fruit growth from the green fruit stage to the colour change stage, a rapid increase from the colour change stage to the expansion stage, and a slow increase from the expansion stage to the ripening stage. The increase in single fruit weight of diploid blue honeysuckle was 57.45 per cent, 108.11 per cent and 29.22 per cent, respectively, and that of tetraploid blue honeysuckle was 66.32 per cent, 117.69 per cent and 28.42 per cent, respectively, at the three stages of fruit development. （4）Changes in the intrinsic quality of blue honeysuckle during development: Diploid and tetraploid blue honeysuckle showed the same pattern of changes in the intrinsic quality of blue honeysuckle during fruit development. Soluble solids showed a rising trend (7.25%~15.80%) and titratable acid showed a decreasing trend (2.26%~1.16%) during fruit development; flavonoids content was the highest (18.02 mg/g) during the green fruit stage, the lowest (6.77 mg/g) during the colour change stage, and then rose significantly (10.02 mg/g) during the ripening stage; total phenol content showed an overall trend of decreasing and then rising, with the highest (23.72 mg/g) during the green fruit stage; total phenol content showed an overall trend of decreasing and then rising. The total phenol content showed an overall trend of decreasing and then increasing, with the highest total phenol content in the green fruit stage (23.72 mg/g) and the lowest total phenol content in the colour change stage (18.24 mg/g); the anthocyanin content was almost zero in the green fruit stage (0.34 mg/100 g), and then rose sharply in the colour change stage (136.96 mg/100 g), with no significant difference from the expansion stage (230.17 mg/100 g) to the ripening stage (274.55 mg/100 g). mg/100 g) the difference was not significant; the green fruit stage was the period with the strongest antioxidant capacity of the fruit, and the antioxidant capacity was highly correlated with the phenolic substances in the fruit, anthocyanins showed a highly significant negative correlation with DPPH (p<0.01); total phenols and flavonoids showed a highly significant positive correlation with the reducing capacity of iron ions (p<0.01). In summary, five diploid blue honeysuckle materials and 45 tetraploid blue honeysuckle materials were identified in this study, and four hard-fruiting blue honeysuckles were screened out. This study clarified the chromosome ploidy of different blue honeysu ckle fruits, explored the change rule of blue honeysuckle Firmness, and revealed the key nodes of the change of fruit quality, which can provide theoretical support for the selection and breeding of blue honeysuckle fruits, scientific cultivation and management, as well as the industrial promotion, and lay the theoretical foundation for the subsequent scientific research.