不同浓度IAA色氨酸处理对菠萝果实品质发育的影响  

Different Concentrations of IAA and Tryptophan Effects on the Quality Development of Pineapple

作　　者：杜丽清[1] 姚艳丽[2] 孙光明[1] 张秀梅[1] 

机构地区：[1]中国热带农业科学院南亚热带作物研究所农业部热带果树生物学重点实验室,广东湛江524091 [2]中国热带农业科学院湛江实验站,广东湛江524013

出　　处：《热带作物学报》2014年第3期433-437,共5页Chinese Journal of Tropical Crops

基　　金：公益性行业(农业)科研专项:菠萝产业技术体系与研究示范(No.201203021);2014年农业环境生态保护项目“热带地区农业清洁生产技术示范”

摘　　要：以‘巴厘’菠萝品种为试材,叶面喷施不同浓度的IAA和L-色氨酸,探讨对菠萝果实产量和品质的影响。结果表明,50 mg/L IAA和200 mg/L L-色氨酸可增加果实纵径,提高单果重,并可提高果实可溶性固形物、可溶性糖含量和Vc含量,降低有机酸含量,从而改善果实品质,提高商品率。A series of parameters by spraying different concentration IAA and L-tryptophan on Bali pineapple were detected to study the effect of IAA and L-tryptophan on the yield and quality of pineapple. The result showed that the treatment with 50 mg/L IAA and 200 mg/L L-tryptophan was the best, which could improve the pineapple weight, increase the content of soluble solid, soluble sugar, and Vc in the pulp, and reduce the organic acid content.

关 键 词：菠萝 IAA L-色氨酸 果实品质 

分 类 号：TS201.2[轻工技术与工程—食品科学]