6—BA对沙田柚果实品质和耐藏力的影响

THE 6--BA'S AFFECTION TO POMELA'S QUALITY AND THE DURATION OF PRESERVATION

本试验研究 6—BA对沙田柚果实的生理效应.试验结果表明:10PPm的 6—BA具有明显的抑制褪绿转黄,延缓衰老,提高含糖量,增大固酸比,改善品质和增强耐藏力的生理效应。

This experiment makes research of the 6--BA to the pomela's physiological effect. The result of the experimentshows that 10PPm 6--BA can resist the pomela turning from green to yellow. delay ageing, increase the content of sagar, enlarge theratio of fixed acid and can improve the fruit's quality and increase the physiological effect of the duration of preservation.