Effects of spraying different calcium preparations on fruit quality and storage tolerance of'Hongyang'kiwifruit(Actinidia chinensis)
In order to test the effects of calcium preparations on the fruit quality and storage tolerance of'Hongyang'kiwifruit,this study conducted foliar spraying tests using water as a control,along with four calcium preparations(calcium chloride,calcium sugar alcohol,Luojia calcium and calcium amino acid)and one fungicide(trifloxystrobin·tebuconazole).A total of ten treatments were set up,including individual sprays of calcium preparations and fungicide,as well as mixed applications of both,and control,with three consecutive sprays,with an interval of approximately ten days.The results indicated that most calcium spray treatments significantly increased the calcium content,vitamin C content,soluble solids content and soluble sugar content of the fruits.The treatment that produces the best fruit quality is spraying calcium amino acid.Additionally,the application of Luojia calcium improved the relative chlorophyll content(SPAD value)and nitrogen content in the leaves.Under room temperature conditions(25 ℃),the combination of Luojia calcium and trifloxystrobin·tebuconazole,as well as the single application of trifloxystrobin·tebuconazole,could delay the softening of'Hongyang'kiwifruit by about 4～6 days,however,the overall fruit quality of these treatments was inferior to that of the other treatments.If rational application of calcium preparations is beneficial for enhancing fruit quality and storage resilience of'Hongyang'kiwifruit.
万方数据
维普
