Position: Home > Articles > Effects of Different Concentration Combinations of Dihydro Methyl Jasmonate and Vanillin on Inner Quality of ‘Hirosaki Fuji’
Northern Horticulture
2013
(16)
21-24
二氢茉莉酸甲酯和香草醛不同浓度组合对“富士”苹果内在品质的影响
作 者：
刘玲玲;翟丙年;李展飞;李涛涛;代传强
单 位：
西北农林科技大学园艺学院;西北农林科技大学资源环境学院农业部西北植物营养与农业环境重点实验室西北农林科技大学园艺学院;西北农林科技大学资源环境学院
关键词：
二氢茉莉酸甲酯(MDJ);香草醛;弘前富士;内在品质
摘 要：
以中早熟苹果"弘前富士"为试材,研究了二氢茉莉酸甲酯(MDJ)和香草醛不同浓度组合对"富士"苹果果实内在品质的改良作用,以期为改善因套袋而导致的果实内在品质下降提供理论依据和技术支撑。结果表明:MDJ和香草醛不同浓度组合对"弘前富士"果实品质具有一定影响,其中,5mg/L MDJ+10-6 mol/L香草醛浓度组合,对果实硬度和钙含量影响最大;10mg/L MDJ+10-4 mol/L香草醛浓度组合,对果实维生素C含量影响最大;5 mg/LMDJ+10-6 mol/L香草醛和10mg/L MDJ+10-6 mol/L香草醛浓度组合,对果实糖酸比影响最大。综上所述,二氢茉莉酸甲酯(MDJ)和香草醛不同浓度组合对"富士"果实内在品质有明显的改良效果,且各处理间存在显著差异。
译 名：
Effects of Different Concentration Combinations of Dihydro Methyl Jasmonate and Vanillin on Inner Quality of ‘Hirosaki Fuji’
作 者：
LIU Ling-ling 1,2,ZHAI Bing-nian 1,2,LI Zhan-fei 1,2,LI Tao-tao 1,2,DAI Chuan-qiang 1,2,ZHAO Zheng-yang 3,HAN Ming-yu 3(1.College of Resources and Environmental Sciences,Northwest Agricultural and Forestry University,Yangling,Shaanxi 712100;2.Key Laboratory of Plant Nutrition and the Agro-environment in Northwest China,Ministry of Agriculture,Yangling,Shaanxi 712100;3.College of Horticulture,Northwest Agricultural and Forestry University,Yangling,Shaanxi 712100)
关键词：
dihydro methyl jasmonate(MDJ);vanillin;‘Hirosaki Fuji’;inner quality
摘 要：
Taking 'Hirosaki Fuji' as the test material,the improvement of different concentration combinations of dihydro methyl jasmonate(MDJ) and vanillin on the inner quality of the Fuji apple were studied,in order to provide the theoretical basis and technical support for solving the decline of intrinsic quality of fruit which causing by bagging.The results showed that different concentration combinations of MDJ and vanillin had influence on the quality of 'Hirosaki Fuji'.In all these combinations,5mg/L MDJ+10-6 mol/L vanillin showed the greatest impact on the fruit hardness and calcium content;10mg/L MDJ+10-4 mol/L vanillin showed the greatest impact on VC content;5 mg/L MDJ+ 10-6 mol/L vanillin and 10mg/L MDJ+10-6 mol/L vanillin showed the greatest impact on the sugar acid ratio.In conclusion,different concentration combinations of MDJ and vanillin showed significant improvement on fruit quality of 'Hirosaki Fuji',and there were significant differences among these treatments.
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