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。
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.
作者
马冬梅
崔兴林
杨丽
陈学红
何俊杰
MA Dong-mei;CUI Xing-lin;YANG Li;CHEN Xue-hong;HE Jun-jie(Jiuquan Vocational and Technical College,Jiuquan Gansu 735000,China)
出处
《北方果树》
2025年第1期24-25,共2页
Northern Fruits
关键词
草莓
叶面喷施蔗糖溶液
果实品质
strawberry
sprayed on leaf surface with sucrose solution
fruit quality
