福建林业科技Issue(1)：113-115,165,4.DOI:10.13428/j.cnki.fjlk.2014.01.024
氯吡脲对“徐香”猕猴桃果实品质的影响
Effect of Forchlorfenuron on Xuxiang Actinidia Deliciosa Fruit Quality
摘要
Abstract
Effect of different concentration of Forchlorfenuron process on growth and nutritional quality of Xuxiang Actinidia deliciosa were investigated in this paper.The experimental results were as follows:single fruit weight and longitudinal,transverse diameters in-creased with the increase of concentration of Forchlorfenuron and 100 mg· L-1 of Forchlorfenuron treatment could obviously improve diameter and length of grape fruit than others.The kiwi average fruit weight increased by 100%.Longitudinal and lateral diameter in-creased by 27%and 25%.Fruit shape index had no obvious change.The total sugar content increased with the increase of concen-tration of Forchlorfenuron and 10 mg· L-1 of Forchlorfenuron treatment significantly increased.It increased by 8.7% as compared with the control.Vitamin C content decreased with increasing concentration and the concentration of 5 mg · L-1 significantly in-creased.Vitamin C content significantly increased by 7.8%as compared with the control.They all decreased as compared with the control with other treatments.These results indicated that the growth and nutritional quality were raised by the treatment of 5 mg· L-1 ~10 mg· L-1.In contrast,fruits flavor and the nutritional quality got poorer after the high concentration of Forchlorfenuron treatment,.关键词
氯吡脲/猕猴桃/果实/品质Key words
Forchlorfenuron/Actinidia deliciosa/fruit/quality分类
农业科技引用本文复制引用
朱杰丽,杨柳,柴振林,蒋步云,曹件生..氯吡脲对“徐香”猕猴桃果实品质的影响[J].福建林业科技,2014,(1):113-115,165,4.基金项目
浙江省省院合作林业科技项目 （）
