Title: Effects of Amino Acid Calcium on Fruit Quality of Korla Fragrant Pear
Abstract: In order to study effects of amino acid calcium on fruit quality of Korla Fragrant Pear,soluble sugar,titration acid,Vc,crude fiber,soluble pectin content and quality indicators of partial fruits were determined and analyzed after spraying amino acid calcium on leaves and fruits in different periods.The results showed that spraying amino acids calcium with different concentration 0.05 g/L,0.10 g/L,0.15 g/L can reduce the content of soluble sugar in young fruit stage and expand fruit stage,in general view,the higher the concentration of the calcium was,the lower the content of soluble sugar was,the titration acid content was reduced by 14.31%,22.88%,7.88% respectively in contrast with the control group.Vitamin C content was higher than that of control group by 9.38%,9.38%,8.21%;Spraying amino acid calcium with different concentration can improve fruit crude fiber content,and reduce soluble pectin content;There were significant differences between the weight and hardness of single fruit sprayed with amino acid calcium and those of control group,the former were increased by 17.59% and 21.79% in contrast with control group.
Publication Year: 2011
Publication Date: 2011-01-01
Language: en
Type: article
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