| 摘要: |
| 研究了苹果树枝条不同拉枝角度对果实品质和钙含量的影响。结果表明,拉枝角度为110°时,富士果实单果重、花色素含量、硬度、可溶性固形物含量、总糖含量、VC含量、果胶含量和蛋白质含量均达到最高,而总酸含量却最低;在拉枝角度为90°时,嘎拉果实果形指数、花色素含量、可溶性固形物含量、总糖含量、VC含量和果胶含量均达到最高,而总酸含量却最低。果实钙含量随拉枝角度的增大也有所增加。 |
| 关键词: 拉枝角度 苹果 果实品质 |
| DOI： |
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| 基金项目:农业部“948”项目（2003-Q-007） |
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| Effect of different branch angles on apple fruit quality |
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| Abstract: |
| The influence of different apple branch angles on fruit quality and the content of calcium was studied.The result indicated that,Fuji fruit weight,colored pigment,fruit hardness,soluble solid,total sugar,content of protein,pectin and VC reached the highest when the bending branch angle was 110°,but the total acid was the lowest.Gala fruit shape index,colored pigment,soluble solid,total sugar,pectin and VC went to the highest when the bending branch angle was 90°,but the total acid was the lowest.Content of calcium increased with the enlarging of the branch angle. |
| Key words: branch angle apple fruit quality |
