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本试验于1988和1989年进行。在‘德雪哈里’(DaShehari)芒果座果后,叶面喷施100、200、300或400mg/l 的赤霉素(GA_s),10天后再喷一次。贮藏温度在36±2及40±3℃之间。喷施 GA_3可延缓果实成熟达6天以上。随着 GA_3浓度的增加,这种延缓作用越明显。在 GA_3浓度为200mg/l 或更高的处理中,果实的总可溶性固形物、固酸比、类胡萝卜素以及淀粉酶和过氧化物酶活性都比对照果实低;而总酸、维生素 C 以及果皮内的总叶绿素含量却高于对照果实。
This test was conducted in 1988 and 1989. After the DaShehari mango fruit, 100, 200, 300 or 400 mg / l gibberellic (GA_s) was sprayed on the foliage and sprayed 10 days later. Storage temperature is between 36 ± 2 and 40 ± 3 ° C. Spraying GA_3 can delay fruit ripening for more than 6 days. With the GA 3 concentration increases, the more obvious this delay effect. Total solids, solid-acid ratio, carotenoid, and amylase and peroxidase activities of fruits were lower than that of control fruits in the treatment with GA 3 concentration of 200 mg / l or higher; while total acid, vitamin C and The total chlorophyll content in the pericarp was higher than the control fruit.