| Effects of different pruning ways on the sugar-decreasing matters of pumpkin （Cucurbita moschata） fruits during the ripeness |
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| 引用本文： | NI Shujun JIANG Xinmei LIU Shouwei YU Xihong. Effects of different pruning ways on the sugar-decreasing matters of pumpkin （Cucurbita moschata） fruits during the ripeness[J]. 东北农业大学学报(英文版), 2007, 14(4): 294-296 |
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| 作者姓名： | NI Shujun JIANG Xinmei LIU Shouwei YU Xihong |
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| 作者单位： | NI Shujun1，2，JIANG Xinmei1，LIU Shouwei1，and YU Xihong1* 1 College of Horticulture，Northeast Agricultural University，Harbin 150030，China 2 College of Horticulture，Heilongjiang Agricultural Academy of Sciences，Harbin 150030，China |
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| 摘 要： | This experiment used pumpkin Longyuanlixiang as material to research the effect of different pruning ways with one branch, two branches, and three branches on the sugar-decreasing matters during the ripeness of pumpkin (Cucurbita moschata) fruits. The results showed that pectin contents of pumpkin fruits during the ripeness all increased at first and then dropped in every treatment. The pectin contents under the treatments of one branch and two branches reached the high apex after pollinated for 30 d as well as for 35 d under the treatment of three branches. Pentose and chromium contents of fruits had the same trend under different pruning ways and increased during the ripenes. Three kinds of sugar-decreasing matters contents under treatment of two branches were bigger than treatment of one branch, while treatment of three branches was the lowest.
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| 关 键 词： | 果实成熟 南瓜 剪枝技术 生长特性 |
| 文章编号： | 1006-8104（2007）-04-0294-03 |
| 收稿时间： | 2007-04-26 |
Effects of different pruning ways on the sugar-decreasing matters of pumpkin (Cucurbita moschata) fruits during the ripeness |
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| NI Shujun,JIANG Xinmei,LIU Shouwei,YU Xihong. Effects of different pruning ways on the sugar-decreasing matters of pumpkin (Cucurbita moschata) fruits during the ripeness[J]. Journal of Northeast Agricultural University, 2007, 14(4): 294-296 |
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| Authors: | NI Shujun JIANG Xinmei LIU Shouwei YU Xihong |
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| Abstract: | This experiment used pumpkin Longyuanlixiang as material to research the effect of different pruning ways with one branch, two branches, and three branches on the sugar-decreasing matters during the ripeness of pumpkin (Cucurbita moschata) fruits. The results showed that pectin contents of pumpkin fruits during the ripeness all increased at first and then dropped in every treatment. The pectin contents under the treatments of one branch and two branches reached the high apex after pollinated for 30 d as well as for 35 d under the treatment of three branches. Pentose and chromium contents of fruits had the same trend under different pruning ways and increased during the ripenes. Three kinds of sugar-decreasing matters contents under treatment of two branches were bigger than treatment of one branch, while treatment of three branches was the lowest. |
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| Keywords: | pumpkin pruning ways fruit ripeness sugar-decreasing matters |
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