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果实的色泽是衡量果实品质的重要指标之一。果实颜色不仅在于改善外观。而且着色程度往往与其风味品质好坏有密切的关系。影响苹果果实中花色素形成的因素很多,包括树体本身的因素,环境因素和不同的栽培措施等。各因素与花色素形成之间的关系极其复杂。因此,只有掌握了各个因素对苹果果实中花色素形成的影响,才能有效地采取相应的措施,增进果实着色。 (一)树体 1.品种差异:不同的苹果品种,果实色泽各不相同。按成熟后果实的色彩大致分成绿色品种、黄
Fruit color is one of the important indicators to measure the quality of fruit. The color of the fruit is not only about improving the appearance. And the degree of coloring is often closely related to the quality of its flavor. There are many factors affecting the formation of anthocyanidins in apple fruit, including the factors of tree itself, environmental factors and different cultivation measures. The relationship between the various factors and the formation of anthocyanidins is extremely complicated. Therefore, only by mastering the various factors on the formation of anthocyanidins in apple fruit, we can take effective measures to improve fruit coloring. (A) tree 1. Varieties: different apple varieties, fruit color vary. According to the color of mature fruits roughly divided into green varieties, yellow