摘要
通过调整叶果比例,研究凯特芒果不同叶果比处理对果实品质和营养元素含量的影响。结果表明:不同叶果比处理对果实品质影响较小,其中糖酸比处理间差异显著,叶果比为30/1的处理与其他处理相比,总酸含量最小、为0.27%,糖酸比和固酸比均达最大值、分别为54.837和68.859;不同叶果比处理对果实中的营养元素N、P、Ca、Mn、B含量有不同程度的影响。总体来说,从不同叶果比对果实品质和营养元素含量的影响来看,凯特芒果的叶果比为30/1时较理想。
By adjusting the leaves-fruit ratio of Kiett mango,the influence of leaves fruit ratio on fruit quality and nutrient content was studied.The results showed that the fruit quality was less affected by the leaves-fruit ratio,the sugar-acid ratio significantly different among treatments.Compared to other treatments,the leaves-fruit ratio of 30/1 treatment the total acid is minimum,sugar-acid ratio and soluble solids content-acid ratio are at the maximum,the values were 0.27%,54.837 and 68.859 respectively.Different leaves-fruit ratio have different affects the amount of nutrient elements of fruit in different degrees,such as N,P,Ca,Mn and B elements.Generally speaking,the influence of different leaves fruit ratio on fruit quality and the nutritive elements content,kiett mango leaves-fruit ratio of 30/1 is ideal.
出处
《广东农业科学》
CAS
CSCD
北大核心
2011年第24期29-30,35,共3页
Guangdong Agricultural Sciences
基金
农业部芒果种质资源保护(11RZZY)
国家现代农业产业技术体系四川攀西特色水果创新团队项目
关键词
凯特芒果
叶果比
品质
营养元素
Kiett mango
leaf-fruit ratio
quality
nutrient content
