摘要
研究由黑木耳菌糠制备的生化黄腐酸对苹果梨果实品质和产量的影响.结果表明,1.250 g/L的菌糠黄腐酸处理使果实可溶性固形物含量达到12.53%,特等果率达到42.2%,果实产量比对照提高3.67%;1.000g/L浓度的菌糠黄腐酸处理显著提高苹果梨糖酸比,显著增加苹果梨果形指数(0.83)和硬度(10.75 kg/cm).
Studied the biochemical fulvic acid which perpetrated of fungus chaff influence on Apple-pear of the fruit yield and quality.The results showed that spraying concentration of 1.250 g/L made the soluble solids up to 12.53%,sugar-acid ratio up to 44.89%,the ratio of top grade fruit up to 42.2% and the fruit yield higher than the control at 3.67%;fruit shape index（0.83） and firmness（10.75 kg/cm） and sugar-acid ratio were significantly increased by concentration of 1.000 g/L.
出处
《延边大学农学学报》
2010年第2期135-137,共3页
Agricultural Science Journal of Yanbian University
基金
延边朝鲜族自治州科技发展计划项目(2008YB501A09)
关键词
生化黄腐酸
苹果梨
品质
产量
biochemical fulvic acid
Apple-pear
quality
yield
