氨基酸螯合钙对库尔勒香梨果实品质的影响

为了研究氨基酸螯合钙对库尔勒香梨果实品质的影响，于不同时期对库尔勒香梨叶片和果实喷施氨基酸螯合钙溶液，然后测定并分析了果实中可溶性糖、可滴定酸、Vc、粗纤维、可溶性果胶含量及部分果实品质指标。结果表明，在幼果期（5月10日）和果实膨大期（6月10日、7月10日）喷施不同浓度氨基酸螯合钙（0．05，0．10，0．15g／L）可降低可溶性糖含量，其总体趋势为施钙浓度越高可溶性糖的含量越低；其可滴定酸含量分别比对照减少了14．31％，22．88％，7．88Vo；Vc含量比对照高了9．38％，9．38％，8．21％；喷施不同浓度氨基酸螯合钙均可提高果实粗纤维含量、降低可溶性果胶含量；喷施氨基酸螯合钙0．10g／L的单果重和喷施氨基酸螯合钙0．15g／L的硬度与对照相比差异达显著水平，分别比对照增加17．59％和21．79％。

Effects of Amino Acid Calcium on Fruit Quality of Korla Fragrant Pear

Abstract： In order to study effects of amino acid calcium on fruit quality of Korla Fragrant Pear,soluble sugar,titration acid,Vc,crude fiber, soluble pectin content and quality indicators of partial fruits were de- termined and analyzed after spraying amino acid calcium on leaves and fruits in different periods. The re- sults showed that spraying amino acids calcium with different concentration 0.05 g/L,0.10 g/L,0.15 g/L can reduce the content of soluble sugar in young fruit stage and expand fruit stage, in general view, the higher the concentration of the calcium was, the lower the content of soluble sugar was, the titration aeid content was reduced by 14.31% ,22.88% ,7.88% respectively in contrast with the control group. Vitamin C content was higher than that of control group by 9.38% ,9.38%,8.21% ;Spraying amino acid calcium with different concentration can improve fruit crude fiber content,and reduce soluble pectin content ; There were significant differences between the weight and hardness of single fruit sprayed with amino acid calci- um and those of control group,the former were increased by 17.59% and 21.79% in contrast with control group.