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《Journal of Anhui Agricultural Sciences》 2010-17
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Effect of the Different Treatments of Polypeptide on the Quality and Storability of Qinghua Pear(Pyrus pyrifolia Nakai)

WANG Chang-jiang et al(College of Agronomy,Guangxi University,Nanning,Guangxi 530005)  
[Objective] The quality and storability of Qinghua pear(Pyrus pyrifolia Nakai)was improved by means of the application of peptide due to its ability in the promotion of the absorption of mineral nutrition.[Method] The Qinghua pear being taken as the testing material,the peptide as foliar was sprayed in combination with application of lime treatment on ground around the pear plant.[Results] It was expected to use peptides to promote absorption of mineral nutrition and calcium elements in order to improve the quality and storability of Qinghua pear.The content of soluble solid,the titratable acid and fruit firmness of the treatment B(the foliar application of 1 000 times' polypeptide and 1 kg lime per plant) and the treatment A(the foliar application of 800 times' polypeptide and 1 kg lime per plant) was 15.9% and 13.6% more than,17.4% and 8.7% lower than and 16.0% and 9.6% harder than that of the CK,respectively.The rate of good fruit of treatment B and treatment A on the 9th day of storage was 30% and 27% more than that of the CK.[Conclusion] The application of polypeptide could effectively improve the quality and storability of Qinghua pear,which was significant in its production and sale.
【Fund】: 广西自然科学基金项目(桂科自08320338)
【CateGory Index】: S661.2
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