| 镁和微量矿质元素对黑皮冬瓜外观和品质的影响 |
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| 引用本文： | 李灿,陈晓东,郑卓越,焦嘉斌,李强,张福锁,谢大森,何裕志,张白鸽.镁和微量矿质元素对黑皮冬瓜外观和品质的影响[J].中国农学通报,2021,37(4):49-55. |
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| 作者姓名： | 李灿 陈晓东 郑卓越 焦嘉斌 李强 张福锁 谢大森 何裕志 张白鸽 |
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| 作者单位： | 1.广东省农业科学院蔬菜研究所/广东省蔬菜新技术研究重点实验室,广州 510640;2.中国农业大学资源与环境学院,北京 100094;3.广东省农业技术推广总站,广州 510640 |
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| 基金项目： | 广东省重点领域研发计划“优质多抗岭南特色瓜类蔬菜新品种选育”(2018B020202007);广东省重点领域研发计划“优质加工型蔬菜新品种选育”(2020B020220003);国家重点研发计划“南方热区露地蔬菜化肥农药减施技术集成研究与示范”(2018YFD0201209);以农产品为单元的广东省现代农业产业技术体系创新团队建设项目(2019KJ110) |
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| 摘 要： | 为探索提高黑皮冬瓜品质的施肥途径,通过补充镁、铁、锌、硼等中微量营养元素,研究中微量营养对冬瓜外观和内在品质的影响。试验结果表明,补充镁营养显著改善了冬瓜果形、提高果肉硬度、提高糖酸比23.4%;显著增加了冬瓜果肉钾、磷、钙和镁含量,对Vc含量和游离氨基酸含量的影响不显著。微量元素对冬瓜果型和硬度的影响较小,平均提高糖酸比22.4%;锌、铁、硼则显著提高了果肉Vc含量,而补充铜、钼养分降低了果肉游离氨基酸含量。
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| 关 键 词： | 镁 微量元素 营养 冬瓜 品质 |
| 收稿时间： | 2020-04-09 |
Effects of Magnesium and Microelement Elements on Appearance and Nutritional Quality of Black Wax Gourd |
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| Li Can,Chen Xiaodong,Zheng Zhuoyue,Jiao Jiabin,Li Qiang,Zhang Fusuo,Xie Dasen,He Yuzhi,Zhang Baige.Effects of Magnesium and Microelement Elements on Appearance and Nutritional Quality of Black Wax Gourd[J].Chinese Agricultural Science Bulletin,2021,37(4):49-55. |
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| Authors: | Li Can Chen Xiaodong Zheng Zhuoyue Jiao Jiabin Li Qiang Zhang Fusuo Xie Dasen He Yuzhi Zhang Baige |
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| Institution: | 1.Vegetable Research Institute, Guangdong Academy of Agricultural Sciences/ Guangdong Key Laboratory of Vegetable New Technology Research, Guangzhou 510640;2.China Agricultural University, Beijing 100094;3.Guangdong Province General Station for Agriculture Technology Extension, Guangzhou 510640 |
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| Abstract: | To explore the fertilization measures to improve black wax gourd quality, the effects of magnesium, iron, zinc, boron nutrients on the appearance and internal quality of wax gourd are studied. The results showed that magnesium application significantly improved the fruit shape and flesh firmness, and the sugar-acid ratio of wax gourd was increased by 23.4%. The contents of potassium, phosphorus, calcium and magnesium in the flesh increased remarkably, but the contents of Vc and free amino acids were not affected significantly. The trace elements slightly affected the shape and hardness of wax gourd, while averagely increased the sugar-acid ratio by 22.4%. Zinc, iron and boron significantly increased the Vc content of flesh, while copper and molybdenum reduced the free amino acid content in flesh. |
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| Keywords: | magnesium trace element nutrition wax gourd quality |
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