摘要
以"红富士"苹果为试材,对苹果主产区甘肃省静宁县1 340～1 850m不同海拔高度的苹果果实品质进行了调查研究。结果表明:随着海拔的升高,果实单果重逐渐降低,果个变小,硬度增大,可溶性固形物含量在海拔1 500～1 600m呈现最高值,果实着色及果形指数均优。综合考虑,静宁县海拔1 550～1 600m的苹果果实品质最佳,此海拔区段对提高"红富士"苹果果实品质最有利,是"红富士"苹果优质高产适宜的海拔地带。
Taking ‘Red Fuji＇ apple as material,the effect of different altitudes from 1 340～1 850 m on quality of ‘Red Fuji＇ apple in the major producing areas of Jingning county Gansu province were investigated. The results showed that the fruit weight gradually reduced and smaller, the hardness increased along with the altitude rose. The soluble solids presented the highest value at an elevation of 1 550～1 600 m. Fruit coloration and index of fruit shape were excellent. Consequently,the apple quality was the best at an altitude of 1 550～1 600 m in Jingning county. In this altitude zone,the apple quality was the most favorable , it was the place where ‘Red Fuji＇ apple could get high quality and yield.
出处
《北方园艺》
CAS
北大核心
2013年第6期12-15,共4页
Northern Horticulture
基金
国家苹果产业技术体系专项资金资助项目(CARS-28)
甘肃省苹果产业科技攻关资助项目(2010-429)
甘肃省农业综合开发科技推广资助项目(2008-1)
关键词
海拔
温度
光质
“红富士”
品质
altitude
temperature
light quality
‘Red Fuji＇ ； fruit quality
