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钾营养对柰李果实品质的影响
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摘要:
通过对柰李施用4种水平(NP、NPK1、NPK2和NPK3)的钾肥,研究其对柰李果实品质的影响。结果表明,施用钾肥可以提高果实的单果重、着色指数、硬度、可溶性固形物含量、可溶性糖、糖酸比、维生素C以及钾的含量,降低可滴定酸含量,延长果实贮藏期,从而显著提高果实品质和增强果实的贮运特性。通过对各处理柰李果实品质综合评判评分的比较,可以看出NPK2处理的钾肥施用效果最好。
关键词:    柰李  果实品质  
DOI:
基金项目:国家“十一五”林业科技支撑项目(2006BAD03A16)资助
Effects of K nutrition levels on fruit quality of Nai-plum fruits
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Abstract:
The experiment was carried out to study the effects of potassium nutrition level on Nai-plum fruits quality by applying four levels(NP,NPK1,NPK2 and NPK3)potassium fertilization.The results showed that potassium fertilization could increase single fruit weight,pigmentation index,fruit firmness,soluble solid content,soluble sugar content,ratio of sugar to acid,vitamin C and mineral K content,reduce titratable acidity,and lengthen fruit preservation periods,so as to improve the fruit quality and elevate the c...
Key words:  potassium  Nai-plum fruit  fruit quality  

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