【摘要】 在花前 15d、花后 15d ;花后 15、 30d ;花后 10 5、 12 0d和采前 35、 2 0d等 4个处理时期 ,对红富士苹果进行输柠檬酸钙处理 ,均能显著提高果实中钙含量 ,其中以花前和采前 2个时期补钙尤为重要。钙表现为降低糖酸含量、提高果实硬度的作用 ,并且钙对果实品质的影响有赖于补钙时期。喷氨基酸钙的效果与此相似。在柠檬酸钙分别和Zn、B、IAA配合使用试验中 ,柠檬酸钙和IAA配合使用效果最好 ,使果实中钙含量提高了 10 4 89%。更多还原

【Abstract】 The effects of infusing citrate calcium on the quality and calcium concentrations of fruits were studied in this experiment The results showed that the calcium concentrations of fruits were significantly increased in all the four different stages,especially in the preblossoming stage and the preharvesting stage.Calcium has the effects of decreasing the concentration of soluble sugar and titratable acid and enhancing the firmness of fruits,has the effects of which was to some degree determined by the calcium-supplemented stages. The influence of spraying amino acid calcium is in accordance with that of infusing citrate calcium. In order to increase more effectivly the calcium concentrations of fruits, citrate calcium along with B,Zn,IAA was infused into the trunk.The results indicated that the calcium concentrations of fruits was increased by 104 89% in comparison with the control.更多还原