油菜素内酯对番茄的催熟作用  

Effects of Brassinolide on the Ripening of Tomato

作　　者：郝建军[1] 孙晓荣[1] 张宝凡 何若韫[1] 

机构地区：[1]沈阳农业大学

出　　处：《沈阳农业大学学报》1991年第4期327-330,共4页Journal of Shenyang Agricultural University

摘　　要：在植株上用1ppmBR和1000ppm乙烯利处理番茄果实,两者均提高前期产量,表明RR和乙烯利有相似的催熟作用,但对总产量无显著影响.BR处理的果实品质较好,表现在可溶性固形物、可溶性糖、总糖及维生素含量都高于乙烯利处理.乙烯利有加速植株衰老的不利影响和降低果重的趋势,在这些方面,BR则优于乙烯利.Abstract From the results of the present experiment, it was found that ripening of tomato fruit can be hastened significantly with BR Ippm and ethrel 1000ppm by preharvest spray onto the plants. The earlier stage yield was increased and the total yield was not effected notably. The fruit quality of BR treatment was finer as its total soluble solids, soluble sugars, total sugars and vitamibn C wcre all more than those of ethrel treatment. BR was also finer than ethrel because ethrel caused rapid senescence of the tomato plants and decreased fruit weight.

关 键 词：番茄 催熟 油菜素内酯 

分 类 号：S641.201[农业科学—蔬菜学]