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当前位置: 首页 > 文章 > 不同硒浓度处理对草莓果实品质的影响研究 内蒙古农业大学学报(自然科学版) 2019 (2) 15-18
Position: Home > Articles > EFFECTS OF DIFFERENT SELENIUM CONCENTRATION TREATMENTS ON FRUIT QUALITY OF STRAWBERRY Journal of Inner Mongolia Agricultural University(Natural Science Edition) 2019 (2) 15-18

不同硒浓度处理对草莓果实品质的影响研究

作  者：
鞠明岫;李小燕;马强;窦钰博;张欣;刘宏宇;贾建宇
单  位：
托克托县超丰种养殖专业合作社;内蒙古农业大学农学院;呼和浩特市科技创新创业服务中心
关键词：
草莓;氨基酸硒;果实品质
摘  要：
本试验以红颜、章姬和蒙特瑞3个草莓品种为材料,定期喷施0.25 ml/L、0.33 ml/L、0.5 ml/L和1 ml/L的含水溶性氨基酸6号叶面肥。果实成熟后采摘并测定与品质相关指标,选出适合在草莓上喷施的最佳硒肥浓度,为富硒草莓生产提供理论依据。结果显示:叶面喷施适当浓度的氨基酸硒可改善草莓的果实品质。随着叶面施硒浓度的增加,红颜、章姬和蒙特瑞草莓的平均单果重、果形指数、可溶性固形物、还原糖、维生素C、花青素含量先增加后减少,而可滴定酸含量先减少后增加。试验中得出叶面喷施0.33～0.5 ml/L的氨基酸硒效果最好。
译  名：
EFFECTS OF DIFFERENT SELENIUM CONCENTRATION TREATMENTS ON FRUIT QUALITY OF STRAWBERRY
作  者：
JU Mingxiu;LI Xiaoyan;MA Qiang;DOU Yubo;ZHANG Xin;LIU Hongyu;JIA Jianyu;Inner Mongolia Agricultural University, Agricultural College;Tuoketuo Super-species breeding professional cooperative;Hohhot Science and Technology Innovation and Entrepreneurship Service Center;
单  位：
JU Mingxiu%LI Xiaoyan%MA Qiang%DOU Yubo%ZHANG Xin%LIU Hongyu%JIA Jianyu%Inner Mongolia Agricultural University, Agricultural College%Tuoketuo Super-species breeding professional cooperative%Hohhot Science and Technology Innovation and Entrepreneurship Service Center
关键词：
Strawberry;;amino acid selenium;;fruit quality
摘  要：
This experiment used three strawberry varieties of Hongyan, Zhang Ji and Monterey as materials.Regularly spray 0.25, 0.33, 0.5 and 1 ml/L of water-soluble amino acid No. 6 foliar fertilizer. Pick fruit after ripening and measure quality-related indicators. Select the best selenium concentration suitable for spraying on strawberries.Provide a theoretical basis for the production of selenium-enriched strawberries.The results showed that foliar application of the appropriate concentration of amino acid selenium could improve the fruit quality of strawberry. With the increase of selenium concentration on the foliar surface, the contents of average fruit weight, fruit shape index, soluble solids, reducing sugar, vitamin C and anthocyanin of Hong Yan, Zhang Ji and Monterey strawberry first increased and then decreased, while the titratable acid content decreased first and then increased. The experiment shows that the best effect of spraying 0.33～0.5 ml/L of amino acid selenium

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