叶面喷施蔗糖溶液对'红颜'草莓果实品质的影响
Effect of Sucrose Solution Sprayed on Leaf Surface on Fruit Quality of'Hongyan'Strawberry
马冬梅 1崔兴林 1杨丽 1陈学红 1何俊杰1
作者信息
- 1. 酒泉职业技术学院,甘肃 酒泉 735000
- 折叠
摘要
作者以大绿期'红颜'草莓作为试验材料,喷施不同浓度蔗糖溶液,研究其对果实品质的影响.结果表明,100 mmol/L蔗糖溶液可显著提高草莓果实可溶性固形物和花青素含量、降低可滴定酸含量.但对果个大小和重量、果实色泽没有影响.
Abstract
The author used the'Hongyan'strawberry in big green stage as experimental material,sprayed different concentrations of sucrose solution,and studied its effect on fruit quality.The results indicated that 100 mmol/L sucrose solution can significantly increase the content of soluble solids and anthocyanins,while reducing the content of titratable acids.But it has no effect on the size,weight,and color of the fruit.
关键词
草莓/叶面喷施蔗糖溶液/果实品质Key words
strawberry/sprayed on leaf surface with sucrose solution/fruit quality引用本文复制引用
出版年
2025
NETL
NSTL
万方数据