FANG Qing,SHANG Xiao-li,ZHANG Jian-peng.Effect of Calcium Treatments on Fruit Quality of Peach ‘3-18’[J].Northern Horticulture,2015,39(04):22-25.[doi:10.11937/bfyy.201504005]
钙处理对‘3-18’桃果实品质的影响
- Title:
- Effect of Calcium Treatments on Fruit Quality of Peach ‘3-18’
- Keywords:
- peach‘3-18’; calcium treatments; fruit quality
- 文献标志码:
- A
- 摘要:
- 以桃品系‘3-18’为试验材料，通过对‘3-18’桃喷施不同浓度和次数的氯化钙及对果实浸不同浓度的氯化钙处理，测定了不同处理的果实生理指标，以探讨能够显著提高‘3-18’桃果实品质的适宜钙处理及其浓度，为桃生产实践提供参考依据。结果表明：喷钙、浸钙处理均能显著提高‘3-18’桃果实品质；其中，浸钙处理效果更好，且随浸钙浓度的增大可溶性固形物含量、可溶性糖含量、硬度有增加的趋势，而可滴定酸含量有递减的趋势，经试验结果及综合因素考虑，浸4%氯化钙最为经济实效。
- 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.
参考文献/References:
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备注/Memo
第一作者简介：方庆（1979-），男，硕士，讲师，现主要从事果树遗传育种与栽培等研究工作。E-mail：fangqingluck@163.com.基金项目：河南省科技转化资助项目（30400224）。