| 宋少华.不同纸袋对“甘秋”果实品质的影响[J].中国南方果树,2015,44(2): |
| 不同纸袋对“甘秋”果实品质的影响 |
| Effects of Different Bagging Treatments on Fruit Quality of Non-astringent Persimmon |
| 投稿时间：2014-12-05 修订日期：2015-01-13 |
| DOI： |
| 中文关键词: 甜柿 甘秋 纸袋 |
| 英文关键词:Persimmon Ganshu bagging |
| 基金项目:国家公益性行业（农业）科研专项经费项目（201203047） |
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| 摘要点击次数: 2544 |
| 全文下载次数: 53 |
| 中文摘要: |
| 为筛选甜柿适宜的纸袋，选择了6种果袋，研究了不同纸袋对甜柿“甘秋”果实品质的影响。‘甘秋’甜柿果实于花后60日进行套袋，9月10日去袋，9月25日果实成熟时统一采摘。研究结果表明：台果品牌的白色单层纸袋处理的果实锈斑指数为0.06,单果重为181g,达到显著差异水平。昌果品牌外黄内白双层纸袋处理果实的锈斑指数为0.19，单果重为175.5g。其亮度和b值分别为62、60.4，达到显著差异水平。台果品牌黄色单层纸袋处理的果实糖度为15%，亮度为60.6，均显著高于对照。昌果的外黄内红纸袋与源丰的外黄内黑纸袋处理的果实硬度都是22kg/cm2，亮度分别为67.7、68.8，b值分别为68.4、68.6，达到显著差异水平。源丰白色单层纸袋处理提高了单果重，降低了果实硬度。综合考虑各项指标得出，白色复合纸最适合提高“甘秋”果实表面光洁度，同时也能提高果实部分内在品质。 |
| 英文摘要: |
| To study the effect of bagging on fruit quality of non-astringent persimmon ,six kinds of bags were used on ‘Ganshu’ fruit at 60 days after flowering. The bags were taken off on September 10th and fruit were harvested on September 25th. The results showed that the rust index treated by white single paper bag,Taiguo brand, is 0.06, the weight is 181g. Both of them achieve significant differences in the level. The rust indes treated by double bag with outside yellow and inner white, Changguo brand, is 0.19, and the weight is 175.5g. Their brightness and b value is 62, 60.4, respectively, and achieve significant difference in the level. The Brix of fruit, bagged by single yellow paper bag, Taiguo brand, is 15%, the brightness is 60.6, which were significantly higher than the control. The firmness of fruit, bagged by double paper bag with red outer and yellow inside, Changguo brand, and black outer and yellow inside, Yuanfeng brand, is 22kg/cm2, the brightness and b value is 67.7, 68.8 respectively, achieving significant difference in the level. The fruit weight increased treated by white single paper bag , and the firmness reduced. Considering the results of the indicators, white composite paper bag were best suited to improve the fruit surface finish of Ganshu , and also can improve some intrinsic quality of the fruit. |
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