施用钙制剂对猕猴桃果实品质与贮藏性的影响  

Effect of Calcium Preparation on the Quality and Storage of Actinidia chinensis

作　　者：宋艳华 何正勇 Song Yanhua;He Zhengyong(Leye Agricultural Investment and Development Co.,Ltd.,Leye 533200,Guangxi Zhuang Autonomous Region,China)

机构地区：[1]乐业县农业投资开发有限公司,广西壮族自治区乐业533200

出　　处：《农业技术与装备》2025年第3期79-81,共3页Agricultural Technology & Equipment

摘　　要：为了进一步明确猕猴桃果实采前不同外源钙制剂处理对红阳猕猴桃果实品质及贮藏性能的影响,设置了不同浓度的CaCl_(2)、Ca(NO_(3))_(2)、氨基酸钙和糖醇钙等4种钙制剂进行喷施试验,结果发现喷施质量分数为1.0%的CaCl_(2)钙制剂能显著提高果实可溶性固形物、总糖及维生素C含量,减少贮藏过程中的霉变率,效果优于其他3种钙制剂。本研究可为红阳猕猴桃采前外源钙制剂的施用提供科学依据,有助于指导实际生产中的钙肥选择和应用。In order to further determine the effects of different exogenous calcium preparations before harvest on the fruit quality and storage performance of Hongyang Actinidia chinensis,four calcium preparations including CaCl_(2),Ca(NO_(3))_(2),amino acid calcium and calcium sugar alcohol with different concentrations were set up for spray test.The results showed that the application of 1.0%CaCl_(2) calcium preparation could significantly increase the contents of soluble solid,total sugar and Vitamin C in fruits,and reduce the mildew rate during storage,which was better than the other 3 calcium preparations.This study could provide scientific basis for the application of exogenous calcium preparation before harvest,and help to guide the selection and application of calcium fertilizer in actual production.

关 键 词：猕猴桃 钙制剂 果实品质 贮藏性能 

分 类 号：S663.4[农业科学—果树学]