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Inhibitory Effects of 1-MCP and DPA on Superficial Scald of Dangshansuli Pear

HUI Wei NIU Rui-xue SONG Yao-qiang LI De-ying

中国农业科学（英文版）2011，Vol.10Issue(10)：1638-1645,8.

中国农业科学（英文版）2011，Vol.10Issue(10)：1638-1645,8.DOI:10.1016/S1671-2927(11)60162-4

Inhibitory Effects of 1-MCP and DPA on Superficial Scald of Dangshansuli Pear

HUI Wei ¹NIU Rui-xue ¹SONG Yao-qiang ²LI De-ying¹

作者信息

1. College of Life Sciences, Shaanxi Normal University, Xi 'an 710062, P.R.China
2. Cold and Arid Regions Environmental and Engineering Research Institute, Chinese Academy of Sciences, Lanzhou 730000, P.R.China
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摘要

关键词

1-MCP/diphenylamine/pear/superficial scald

Key words

1-MCP/diphenylamine/pear/superficial scald

引用本文复制引用

HUI Wei,NIU Rui-xue,SONG Yao-qiang,LI De-ying..Inhibitory Effects of 1-MCP and DPA on Superficial Scald of Dangshansuli Pear[J].中国农业科学（英文版）,2011,10(10):1638-1645,8.

基金项目

We are particularly grateful to Mr.Bai Jinhe,Reserch Plant Physiologist,Research Service,U.S.Department of Agriculture for editing the manuscript for English.We also thank Zhang Hong,Technical Director of Shaanxi Huasheng Fruits Enterprises and Wei Shuangsuo,the Technician of Atmosphere Central of Fruit,Pucheng County.This work was supported by the Program of Technology Development,Shaanxi Province,China (2003K03-G7). （2003K03-G7）

中国农业科学（英文版）

OACSCD

ISSN：2095-3119

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