采前钙处理对猕猴桃果实和叶片营养元素含量的影响

为探明采前钙处理对猕猴桃果实和叶片矿质元素含量的影响，明确施钙浓度与各营养元素含量间的相关性，通过设置6种不同钙浓度，比较了喷施和浸果两种施钙方式对猕猴桃果实和叶片钙及各营养元素含量的影响。结果表明: 钙处理可有效提高猕猴桃叶片Ca，Mg，Cu含量，且与钙浓度呈正相关；叶片中的K含量随着钙浓度的提高呈递减趋势；叶片中Zn，P含量经过钙处理后虽然也有提高，但和Fe，Mn含量一样与钙浓度无明显相关性。钙处理同样也有效提高了猕猴桃果实中Ca，Mg，Zn含量，且与钙浓度呈正相关；Cu，Fe含量虽有所增加，但与P，Mn含量一样，与钙浓度均未表现出相关性。喷施比浸果能更好地提高果实中Mg含量，而对于提高果实中Fe和Zn含量，浸果的效果要优于喷施。

Effects of preharvest calcium treatments on nutrients contents in fruits and leaves of kiwifruit#br#

In order to explore the influences of preharvest calcium treatments on nutrients contents in fruits and leaves of kiwifruit and the correlation between calcium concentration and each nutrition element content， six different calcium concentrations were designed in this study with spraying or immersing fruits. The results showed that the contents of Ca， Mg and Cu in the leaves of kiwifruit increased significantly after calcium treatments and had a positive correlation with the calcium concentration. The contents of K in leaves decreased as the calcium concentration increased. The Zn and P contents also increased in the leaves after calcium treatment， while it has no significant correlation with calcium concentration as Fe and Mn contents. The contents of Ca， Mg and Zn in fruit increased after calcium treatment， which was positively correlated with calcium concentration. The content of Cu， Fe in fruits increased， but it has no correlation with calcium concentration. It was suggested that spraying calcium can increase Mg content in fruits more effectively. The method of immersing fruits in calcium solution is better for increasing Fe and Mn contents in fruits．