论文部分内容阅读
为了弥补夏季市场果品不足,避开大批量中熟鲜果上市高峰,作者作了乙烯利催熟巨峰葡萄试验。催熟方法:在浆果正常成熟前8～10天,即浆果由绿转黄时(7月22～26日),用250ppm浓度的乙烯利进行株上浸穗处理,处理3天后即可食用,风味品质俱佳,可提早6～8天上市。生产上大面积催熟时,可采用果穗喷雾法,此法简单易行。
In order to make up for lack of fruit in the summer market, to avoid the peak of large quantities of ripe fruit market, the author made ethephon ripe Kyoho grapes test. Ripening method: 8 to 10 days before the normal ripening of the berries, that is, when the berries turn from green to yellow (July 22 to 26), they are eroded with 250 ppm of ethephon, and they are edible after 3 days of treatment, Excellent flavor quality, can be listed 6 to 8 days earlier. Production of large area ripening, you can use the ear spray method, this method is simple and easy.