钾营养对柰李果实品质的影响

Effects of K nutrition levels on fruit quality of Nai-plum fruits

通过对柰李施用4种水平(NP、NPK1、NPK2和NPK3)的钾肥,研究其对柰李果实品质的影响。结果表明,施用钾肥可以提高果实的单果重、着色指数、硬度、可溶性固形物含量、可溶性糖、糖酸比、维生素C以及钾的含量,降低可滴定酸含量,延长果实贮藏期,从而显著提高果实品质和增强果实的贮运特性。通过对各处理柰李果实品质综合评判评分的比较,可以看出NPK2处理的钾肥施用效果最好。

The experiment was carried out to study the effects of potassium nutrition level on Nai-plum fruits quality by applying four levels（ NP, NPK1, NPK2 and NPK3 ）potassium fertilization. The results showed that potassium fertilization could increase single fruit weight, pigmentation index, fruit firmness, soluble solid content, soluble sugar content, ratio of sugar to acid, vitamin C and mineral K content, reduce titratable acidity,and lengthen fruit preservation periods, so as to improve the fruit quality and elevate the characteristics of resistance to fruit storage. From the comprehensive judgment marks of the four treatments to Nai-plum fruits quality, it is suggested that the effect of NPK2 treatment was the best.