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据《Postharvest Biology and Technology》(2013年1月)的一篇研究报道,来自意大利巴里大学的研究人员研究了转色期前后钙处理对鲜食葡萄贮藏期腐烂率和果实品质的影响。以鲜食葡萄品种Italia为材料,分两个阶段(着果至转色期,转色期至采收期)对葡萄喷洒44%螯合态氯化钙(Ca EDTA)处理,对照组不处理。试验期两年。每次钙处理后,采集果实并测定浆果果皮、果肉和种子中的Ca2+含量。在采收期和贮藏期测定浆果理化性质。另外,测定田间葡萄灰霉病腐烂率以及收获后室温下人工接种后果实
According to a study in Postharvest Biology and Technology (January 2013), researchers from the University of Bari in Italy studied the effects of calcium treatment on the decay rate and fruit quality of fresh grapes during the transitional period. The fresh grapes Italia were sprayed with 44% chelated calcium chloride (Ca EDTA) in two stages (fruit to color change, color change to harvest), while the control group was not treated . Test period of two years. After each calcium treatment, the fruits were harvested and the Ca2 + content of the berry peel, pulp and seeds was determined. The physicochemical properties of the berries were determined during harvest and storage. In addition, the determination of field grape gray rot disease rate and post-harvest fruits at room temperature after inoculation