硼营养对甜瓜果实品质形成的影响  

Effect of boron nutrition on the quality of muskmelon fruit

作　　者：孙爽[1] 廉华[1] 马光恕[1] 张宇[1] 施园[1] 曲虹云[2] 

机构地区：[1]黑龙江八一农垦大学农学院,黑龙江大庆163319 [2]黑龙江省农业科学院园艺分院,哈尔滨150069

出　　处：《中国瓜菜》2016年第5期29-33,共5页China Cucurbits And Vegetables

基　　金：黑龙江八一农垦大学研究生创新科研项目(YJSCX2015-Y10);黑龙江省教育厅科技项目(12531454);黑龙江省农垦总局科技项目(HNK125B-02-12)

摘　　要：为了向甜瓜生产提供技术支撑,设置了0.2%、0.4%、0.8%、1.6%共4种质量分数,以清水为对照(CK),探讨不同硼素营养水平对甜瓜品质形成的影响。结果表明,与CK相比,各水平硼素处理均能一定程度提高甜瓜果实中的总酸、可溶性蛋白、可溶性糖、可溶性固形物和维生素C的含量。在授粉后30 d,与CK比较,硼素质量分数为0.8%的果实各项品质指标增幅最大,总酸、可溶性糖、可溶性蛋白、维生素C和可溶性固形物的含量增幅分别达到42.3%、54.1%、33.2%、21.2%、28.1%,是甜瓜生产上相对比较适宜的硼素用量。Five different concentration of boron levels （0, 0.2%, 0.4%, 0.8%, 1.6%）were treated by spraying on the leaf using muskmelon cuhivar ＇ Jinfei＇ as material. Compared with control, the contents of total acid, soluble sugar, soluble pro- tein, Vitamin C and total soluble solids were all increased after treated by different concentrations of boron, when treated by 0.8% boron, the contents of these quality indexes increased 42.3%, 54.1%, 33.2%, 21.2%, 28.1% respectively, and 0.8% was the appropriate boron concentration for muskmelon.

关 键 词：甜瓜 硼 果实 品质 

分 类 号：S652[农业科学—果树学]