钙肥对温州蜜柑果实浮皮的影响

以18年生枳低砧温州蜜柑(尾张)为试材,采用叶面喷施,分别设醋酸钙、硝酸钙、碳酸钙各1000ppm,另在以上3种试剂中各1000ppm加5ppm赤霉素(GA_3)及清水对照共7个处理,于果实将近着色时,每半月喷施1次,共喷3次。结果表明,各处理均能有效地抑制果实浮皮,与对照差异显著;其中以碳酸钙+GA_3的效果最好,浮皮率26.5%,明显优于其它各处理。果实在贮藏期间随着时间的推移,果皮率、果皮干重显著增加,果肉率、果肉干重、总酸含量明显减少,其增加或减少的速率与浮皮率的大小关系不明显。可溶性固形物在采后前期增加缓慢,随之加快,到3月上旬又明显减少。初步认为,3月上旬为温州蜜柑果实浮皮劣变的临界期。

EFFECTS OF CALCIUM ON PEEL PUFFING OF SATSUMA MANDARIN

Six Treatments of foliage sprays on 18-year-old satsuma mandarintrees (Owayi)with 1000 ppm calciferous solutions plus 5 ppm GA_3 thrice at interval of 15 days before fruitcoloring reduced intensively the occurrence of peel puffing. Among them, the treatment of Ca(NO_3)_2 with GA_3 was most efficient. With the increase of storage time, the rate of peel anddry weight of peel increased greatly, and the rate of pulp, dry weight and total acids of pulpdecreased obviously, but there was no significant relationship between the percentage of peelpuffing and them. During storage, as the change of TSS showed, the beginning of March maybe a critical period of peel puffing.