摘要
无核白葡萄采前不同时期用40mg/L赤霉素处理果穗,成熟后采收贮藏于低温(0^-1℃)环境中,研究采前赤霉素处理对无核白葡萄采后落粒及品质的影响。贮藏期间每隔20d测定落粒率、果梗褐变率、可溶性固形物、腐烂率、维生素C、可滴定酸。结果表明,采前后期赤霉素处理能够有效降低无核白葡萄的落粒率和果梗褐变率,延缓无核白葡萄果实可溶性固形物和维生素C含量的下降,减少腐烂率。采前赤霉素处理无核白葡萄能够减少无核白落粒,保持无核白品质。
The Thompson seedless grape was used to reasearch the effects of 0 C and -1 C storage tem -perature with pre-harvest 40 m g /L GA3 on the postharvest quality and berry dropping rate.The berry drop-ping rate , browning rate the soluble solid content the decay rate the vitamin C content and ti tratable acid were measured every other 20 days during storage. The results showed th at pre-harvest late gibberellintreatment can effectively reduce the abscission rate of seedless grape and fruit stalk browning rate ,alleviate the decline of seedless fruit soluble solids and vitamin Ccontent, and decrease the decay rate. In conclu-sion , the pre-harvest GA3 treatment can reduce the abscission of Thompson seedless grape and keep the fruit quality.
出处
《新疆农业大学学报》
CAS
北大核心
2016年第6期472-476,共5页
Journal of Xinjiang Agricultural University
基金
国家科技计划项目(2011BAD27B01)
关键词
无核白葡萄
赤霉素
品质
落粒
Thompson seedless grapes
gibberellic acid
quality
berry dropping rate
