| 猕猴桃幼果期钙处理对果实贮藏和品质的影响 |
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| 引用本文： | 王仁才,闫瑞香,于慧瑛.猕猴桃幼果期钙处理对果实贮藏和品质的影响[J].果树学报,2000,17(1):45-47. |
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| 作者姓名： | 王仁才 闫瑞香 于慧瑛 |
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| 作者单位： | 湖南农业大学植物科技学院园艺系,长沙410128 |
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| 摘 要： | 以中华猕猴桃品系湘酃８０－２为试材，在幼果期进行浸钙处理。结果表明：不同钙处理能不同程度地延长猕猴桃果实贮藏期，其中以０.５％Ｃａ_２（ＮＯ_３）_２处理对果实贮藏与品质的综合效果最好；０．５％Ｃａ（ＮＯ_３）_２＋ １００ ｍｐ·ｌ~(－1)萘乙酸能显著提高果实硬度与贮藏性能。
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| 关 键 词： | 猕猴桃 钙 贮藏 品质 |
| 修稿时间： | 1999-07-15 |
Effects of Various Calcium Treatments on the Storage Life and Quality of Kiwifruit |
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| Wang Rencai,Yan Ruixiang,Yu Huiying.Effects of Various Calcium Treatments on the Storage Life and Quality of Kiwifruit[J].Journal of Fruit Science,2000,17(1):45-47. |
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| Authors: | Wang Rencai Yan Ruixiang Yu Huiying |
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| Abstract: | The Actinidia chinensis 'Xiangling 80-2' fruit were dipped into calcium solution to study the effects of various calcium treatments on the storage life and quality of the fruit. The results showed that various calcium treatment could prolong the fruit storage life of kiwifruit. 0.5% Ca(NO_3)_2 had the best effect on the storage and quality of fruit;0.5% Ca(NO_3)_2, +100 mg·１~(-1) NAA could promote the firmness and the storage life of kiwifruit. |
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| Keywords: | Kiwifruit Calcium Storage Quality |
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