SUN Wen-tai,YIN Xiao-ning,LIU Xing-lu,et al.Effect of Different Altitudes on Quality of ‘Red Fuji’ Apple[J].Northern Horticulture,2013,37(06):12-15.
不同海拔高度对“红富士”苹果果实品质的影响
- Title:
- Effect of Different Altitudes on Quality of ‘Red Fuji’ Apple
- 文章编号:
- 1001-0009(2013)06-0012-04
- Keywords:
- altitude; temperature; light quality; ‘Red Fuji’; fruit quality
- 分类号:
- S 661.1
- 文献标志码:
- A
- 摘要:
- 以“红富士”苹果为试材，对苹果主产区甘肃省静宁县1 340～1 850 m不同海拔高度的苹果果实品质进行了调查研究。结果表明：随着海拔的升高，果实单果重逐渐降低，果个变小，硬度增大，可溶性固形物含量在海拔1 500～1 600 m呈现最高值，果实着色及果形指数均优。综合考虑，静宁县海拔1 550～1 600 m的苹果果实品质最佳，此海拔区段对提高“红富士”苹果果实品质最有利，是“红富士”苹果优质高产适宜的海拔地带。
- Abstract:
- Taking ‘Red Fuji’ apple as material，the effect of different altitudes from 1 340～1 850 m on quality of ‘Red Fuji’ apple in the major producing areas of Jingning county Gansu province were investigated.The results showed that the fruit weight gradually reduced and smaller,the hardness increased along with the altitude rose.The soluble solids presented the highest value at an elevation of 1 550～1 600 m.Fruit coloration and index of fruit shape were excellent.Consequently,the apple quality was the best at an altitude of 1 550～1 600 m in Jingning county.In this altitude zone，the apple quality was the most favorable,it was the place where ‘Red Fuji’ apple could get high quality and yield.
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备注/Memo
第一作者简介：孙文泰（1983-），女，山东潍坊人，硕士，助理级二级，现主要从事果树栽培研究工作。E-mail:swt830312@126.com.