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Effect of Calcium Treatments on Fruit Quality of Peach ‘3-18’(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2015年04
Page:
22-25
Research Field:
Publishing date:

Info

Title:
Effect of Calcium Treatments on Fruit Quality of Peach ‘3-18’
Author(s):
FANG Qing1; SHANG Xiao-li2; ZHANG Jian-peng2
(1.Shangqiu Polytechnic,Shangqiu，Henan 476000；2.Puyang Polytechni，Puyang，Henan 457000)
Keywords:
peach‘3-18’; calcium treatments; fruit quality
PACS:
-
DOI:
10.11937/bfyy.201504005
Abstract:
‘3-18’peaches were used as test matrials，the fruits were conducted by spraying CaCl2 in different concentrations and different times，and immersing fruits in different CaCl2 concentrations，the physiology indexes of friuts were measured，the most suitable calcium treatment and its concentration were studied，to supply references for scientific experiment of improving fruit quality.The results showed that both spraying CaCl2 and immersing CaCl2 improved the friut quality of peach‘3-18’.The effect of immersing CaCl2 treatments were better than spraying CaCl2 treatments.With immersing CaCl2 concentration increased，soluble solid content，soluble sugar content and hardness were increased，but soluble acidity content was decreased.Comprehensive about test results and other elements，the most economical and effective choice was 4% CaCl2 treatments.

References:

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Last Update: 2015-03-26