摘要
在贵阳地区夏秋草莓栽培中,果实口感下降是需要重点解决的问题之一,而与正季草莓和促成栽培的冬草莓相比,环境条件的变化以温度最大。试验目的是试图找到温度条件与可溶性固形物含量的关系。试验表明,草莓果实可溶性固形物含量与温度的高低成负相关,温度上升可溶性固形物含量降低,温度下降可溶性固形物含量增加,不同品种变化幅度有所不同。
The problem of fruit texture drop should be resolved in strawberry cultivation in summer and autumn season in Guiyang. The temperature change is the maximum variable in the environment condition of strawberry cultivation in summer and autumn season compared with the strawberry cultivation in the normal season and in winter. The aim of the experiment is to find the relationship between the content of soluble solid substance and temperature. The results show that the content of soluble solid substance in strawberry reduces with the temperature increase and increases with the temperature drop respectively and the change range is difference among different varieties.
出处
《贵州农业科学》
CAS
2006年第B07期53-54,共2页
Guizhou Agricultural Sciences
基金
贵州省年度攻关项目[黔科合2003NGY020]
贵州省优秀青年科技人才培养计划项目[黔科合人字(2005)0502]
关键词
草莓
温度
可溶性固形物
strawberry
temperature
soluble solid substance
