摘要
试验表明,掐花萼可使果实可食部分增加约8％,果肉含糖量增长10％。并且能降低果实中易导致组织褐变的酚类物质含量,PAL和PPO酶活性也处于较对照低水平。
Calyx nipping of Laiyang Chili affected the fruit quality in two respects: 1)the eatable part of the fruit increased by 8% and reduced sugar increased by 10% over the control, 2) the content of phenolics which are the cause of fruit browning was signiflcantily reduced and the PAL and PPO activities were also in a lower level than those of the control.
出处
《莱阳农学院学报》
1993年第2期121-123,共3页
Journal of Laiyang Agricultural College
关键词
掐花萼
品质
茌梨
calyx nipping
Laiyang Chili
fruit quality
