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美观的果色、高比率的可溶性固形物、高硬度和适宜的糖酸比被认为是理想的苹果果实品质参数,均衡的矿质养分、尤其是高的钙含量,还被认为是贮藏中保持品质的一个决定性因素。目前砧木对果实品质影响的研究还仅仅局限在贮藏中的苦痘
Beautiful fruit color, high ratio of soluble solids, high hardness and suitable sugar to acid ratio are considered ideal apple fruit quality parameters, balanced mineral nutrients, especially high calcium content, is also considered to maintain the quality of the storage A decisive factor. At present, the research on the impact of rootstock on the fruit quality is still confined to the bitter pox in storage