|Table of Contents|

Effect of Fruit Quality Improver on Quality of Middle and Late Maturity Apple Cultivars(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2014年19期
Page:
31-35
Research Field:
Publishing date:

Info

Title:
Effect of Fruit Quality Improver on Quality of Middle and Late Maturity Apple Cultivars
Author(s):
LI Zhan-fei 1; 2; ZHAI Bing-nian 1; 2; WANG Ying 1; 2; DANG Na 1; 2; LI Yong-gang 1; 2; ZHAO Zheng-yang3
1.College of Resources and Environmental Sciences,Northwest Agriculture and Forestry University,Yangling,Shaanxi 712100；
2.Key Laboratory of Plant Nutrition and the Agri-environment in Northwest China,Ministry of Agriculture,Yangling,Shaanxi 712100；
3.College of Horticulture,Northwest Agriculture and Forestry University,Yangling,Shaanxi 712100
Keywords:
quality improver; fruit quality; apple; ‘Yuhua Zaofu’; ‘Changfu No.2’
PACS:
S 661.1
DOI:
-
Abstract:
Bagging is the key technology to improve apple fruit coloring,whereas,it can bring the fruit internal quality and the flavor reduced.To explore a new method to replace the bagging,which is more efficient and energy saving,safety and environmental protection,the experiment was conducted taking the two fruit quality improvers independently researched and developed as material,so as to test the effect of different improvers on intrinsic and appearance of ‘Yuhua Zaofu’ and ‘Changfu No.2’ apples.The results showed that both two kinds of quality improver could effectively promote the varieties of apple coloring,increase the content of vitamin C and sugar acid ratio significantly.In addition the fruit weight,shape index,soluble solid content,the fruit hardness and calcium content of ‘Yuhua Zaofu’ increased significantly.In conclusion,two kinds of quality improver showed significant improve on the fruit flavor,storage quality and apple nutrition,and thus improve the coloring of ‘Yuhua Zaofu’ apple.

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Last Update: 2014-11-25