This study was conducted to investigate the effects of different temperature treatments on kumquat fruit development and qualities. Kumquat trees were placed in growth chambers at day/night temperatures of 36°C/28°C, 28°C/20°C, and then 20°C/12°C two weeks after the first physiological fruit drop. The results showed that there was a positive correlation between temperature and fruit drop. The total fruit drop rate increased with temperature. The group at 36°C/28°C had the highest total fruit drop rate of 63.7%. High temperature (36°C/28°C) suppressed kumquat fruit growth. With increases in temperature, the lengths and diameters of fruits decreased. Moreover, the kumquat peel color in the 36°C/28°C and 28°C/20°C groups did not change from green to orange. High day/night temperatures (36°C/28°C) during fruit growth stages suppressed fruit growth and could reduce fruit quality. Low day/night temperatures (20°C/12°C) prolonged the fruit development period, increasing fruit size and allowing peel color to change successfully. In order to avoid fruit drop caused by high temperatures at the fruit setting stage, pruning in early February is recommended.

本研究旨在研究不同温度处理对金橘果实发育和品质的影响。将金桔树放置在生长室中，白天/晚上的温度分别为36°C / 28°C，28°C / 20°C，然后在第一次生理性水果掉落两周后的20°C / 12°C。结果表明，温度与落果量呈正相关。总落果率随温度升高而增加。在36°C / 28°C的组中，总落果率最高，为63.7％。高温（36°C / 28°C）抑制了金橘果实的生长。随着温度的升高，果实的长度和直径减小。而且，在36℃/ 28℃和28℃/ 20℃组中的金橘果皮颜色没有从绿色变为橙色。在果实生长阶段，白天/夜晚的高温（36°C / 28°C）会抑制果实的生长，并可能降低果实品质。白天/夜晚的低温（20°C / 12°C）延长了果实的发育时间，增加了果实的大小，并成功改变了果皮的颜色。为了避免在坐果期因高温而导致果实掉落，建议在2月初进行修剪。