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杨桃园桔小实蝇种群数量动态具有明显的规律,且与杨桃果实的成熟期密切相关。通常3月实蝇种群数量开始上升,4月~10月为发生盛期,其间出现3~4个发生高峰,11月次至年2月虫量较低。桔小实蝇对杨桃果实的成熟度具明显选择性,偏好硬度(成熟度)在89度以下的果实。单个果实中约有6个产卵孔、30头幼虫,杨桃从被害到落果时间长度一般为9d。经分析,发现产卵孔数和落果中的幼虫数量、产卵孔数与落果时间长度之间显著相关,建立了两者间关系方程。在以上研究基础上,确定了杨桃园桔小实蝇防治的一些关键时期。 相似文献
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[目的]研究甜杨桃不同结果部位及不同开张角度的一二年生结果枝对开花的影响。[方法]选取甜杨桃一二年生枝条、多年生枝条、剪口树桩进行试验。[结果]一二年生结果枝条的开花量最多,其中又以下垂的一二年生结果枝条抽生花穗率最高。[结论]为甜杨桃树形培养、花果管理及生产出稳产、高产、优质的商品化甜杨桃提供参考依据。 相似文献
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树冠喷钙对杨桃果实品质的影响 总被引:1,自引:0,他引:1
选用5种常用钙肥对杨桃(Averrhoa carambola)进行树冠喷施,研究喷钙后杨桃果实品质的变化情况。结果表明,5种钙肥均能提高杨桃的可溶性固形物含量和硬度,其中效果较好的是稀土氨基酸钙,该处理果实的可溶性固形物含量比对照提高13.0%,硬度提高19.6%,均达显著差异,但对果实VC、可滴定酸含量的影响不显著。喷钙后杨桃的总酚含量也显著提高,尤其是幼果期喷施能极显著提高杨桃的总酚含量。稀土氨基酸钙喷施时期以在果实生长发育期间每隔15 d喷施一次为佳。 相似文献
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Gustavo H.A. Teixeira José F. DuriganAntônio S. Ferraudo Ricardo E. AlvesTimothy J. O’Hare 《Postharvest Biology and Technology》2012,63(1):91-97
Quality of fresh-cut carambola (Averrhoa carambola L.) is related to many chemical and biochemical variables especially those involved with softening and browning, both influenced by storage temperature. To study these effects, a multivariate analysis was used to evaluate slices packaged in vacuum-sealed polyolefin bags, and stored at 2.5 °C, 5 °C and 10 °C, for up to 16 d. The quality of slices at each temperature was correlated with the duration of storage, O2 and CO2 concentration in the package, physical chemical constituents, and activity of enzymes involved in softening (PG) and browning (PPO) metabolism. Three quality groups were identified by hierarchical cluster analysis, and the classification of the components within each of these groups was obtained from a principal component analysis (PCA). The characterization of samples by PCA clearly distinguished acceptable and non-acceptable slices. According to PCA, acceptable slices presented higher ascorbic acid content, greater hue angles (°h) and final lightness (L-5) in the first principal component (PC1). On the other hand, non-acceptable slices presented higher total pectin content, PPO activity in the PC1. Non-acceptable slices also presented higher soluble pectin content, increased pectin solubilisation and higher CO2 concentration in the second principal component (PC2) whereas acceptable slices showed lower total sugar content. The hierarchical cluster and PCA analyses were useful for discriminating the quality of slices stored at different temperatures. 相似文献
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