摘要
采用单因子试验法,初步研究了利用乙烯利催熟软化胡椒鲜果的方法。结果表明,药剂浓度和药剂浸泡处理后鲜果存放的方法对催熟软化效果的影响比较大,鲜果在溶液中浸泡的时间对催熟效果也有一定的影响。
A single factorial experiment was conducted to develop a method of ripening and softening fresh berries of pepper （Pipper nigrum Linnaeus） by using Ethephon. Results showed that Ethephon concentration and the storing way of treated fresh berries of pepper gave a substantial impact to ripening and softening of the berries, and that duration of fresh berries dipped into the Ethephon solution also produced some effect on their ripening and softening.
出处
《热带农业科学》
2006年第6期4-6,共3页
Chinese Journal of Tropical Agriculture
关键词
胡椒
鲜果
催熟软化
乙烯利
pepper berry
ripening and softening
Ethephon
