| 乙烯利对胡椒鲜果的催熟软化效果 |
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| 引用本文： | 邬华松,文慧婷.乙烯利对胡椒鲜果的催熟软化效果[J].热带农业科学,2006,26(6):4-6. |
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| 作者姓名： | 邬华松 文慧婷 |
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| 作者单位： | 中国热带农业科学院香料饮料研究所,海南万宁,571533 |
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| 摘 要： | 采用单因子试验法,初步研究了利用乙烯利催熟软化胡椒鲜果的方法。结果表明,药剂浓度和药剂浸泡处理后鲜果存放的方法对催熟软化效果的影响比较大,鲜果在溶液中浸泡的时间对催熟效果也有一定的影响。
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| 关 键 词： | 胡椒 鲜果 催熟软化 乙烯利 |
| 收稿时间： | 2006-07-03 |
| 修稿时间： | 2006年7月3日 |
Effect of Ethephon on Ripening and Softening of Fresh Berries of Pepper (Pipper nigrum) |
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| WU Huasong,WEN Huiting.Effect of Ethephon on Ripening and Softening of Fresh Berries of Pepper (Pipper nigrum)[J].Chinese Journal of Tropical Agriculture,2006,26(6):4-6. |
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| Authors: | WU Huasong WEN Huiting |
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| Institution: | Beverage and Spice Crops Research Institute, CATAS, Wanning, Hainan 571533 |
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| Abstract: | A single factorial experiment was conducted to develop a method of ripening and softening fresh berries of pepper (Pipper nigrum Linnaeus) by using Ethephon. Results showed that Ethephon concentration and the storing way of treated fresh berries of pepper gave a substantial impact to ripening and softening of the berries, and that duration of fresh berries dipped into the Ethephon solution also produced some effect on their ripening and softening. |
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| Keywords: | pepper berry ripening and softening Ethephon |
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