Effect of Wood Vinegar Spraying on Fruit Quality of Several Small Fruits(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:

2014年24期

Page:

10-12

Research Field:

Publishing date:

Info

Title:

Effect of Wood Vinegar Spraying on Fruit Quality of Several Small Fruits

Author(s):

SHEN Jian¹; YANG Guo-ting²; LIU De-jiang¹; TIAN Li-juan¹; CONG Hui-ying¹

1.College of Life Science,Jiamusi University,Jiamusi,Heilongjiang 154007；

2.Northeast Forestry University,Harbin,Heilongjiang 150040

Keywords:

wood vinegar; small fruits; fruit quality

PACS:

S 663.906+.2

DOI:

-

Abstract:

Taking blueberry,indigo fruit,kiwi fruit,blackcurrant,raspberry as materials,the effect of wood vinegar spraying on their fruit quality was studied.The results showed that wood vinegar of diluted 100 times reduced the soluble total sugar content of indigo fruit,wood vinegar increased soluble total sugar content of kiwi fruit,treatment of diluted 200 times made soluble total sugar content of raspberry to be the highest.Wood vinegar decreased soluble protein content of blueberry,treatment of diluted 200 times made soluble protein of indigo fruit to be the highest wood vinegar of diluted 100 times and 200 times increased vitamin C content of blueberry and indigo fruit,200 times and 300 times increased vitamin C content of blackcurrant,all treatments of kiwi fruit were higher than control.Wood vinegar of diluted 100 times and 200 times increased the anthocyanins content of blueberry,indigo fruit,blackcurrant and raspberry.The soluble solids content of blueberry was higher than control,100 times treatment of indigo fruit was higher than the control,200 times and 300 times were lower than control,200 times and 300 times of kiwi fruit were higher than the control,all treatments of raspberries were higher than control.Titratable acidity content of blueberry was not significant difference compared with control,but it had significant difference between the 200 times and 300 times.

References:

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