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Effects of foliar nutrition on fruit yield and quality of Chinese bayberry (Myrica rubra Sieb. et Zucc.)
XU Yun-huan, LIANG Sen-miao, ZHENG Xi-liang, REN Hai-ying, QI Xing-jiang
2016, 28(10):
1711-1717.
DOI: 10.3969/j.issn.1004-1524.2016.10.12
In this study, the effects of three different nutrient solutions including Ainong amino acid, fruit and vegetable quality improver and Cuikang calcium on fruit shape, yield, fruit surface coloring, firmness, the index of quality and storability of Dongkui Chinese bayberry were studied. Compared with the control, the single fruit weight, yield per plant, vertical and horizontal diameter, fruit surface coloring, edible rate, Ca, B element, sugar, acid, firmness, soluble solids, marketability, storability of three different treatments were improved to varying degrees. And the treatment of fruit and vegetable quality improver had the most obvious contribution. After treatment of fruit and vegetable quality improver, the single fruit weight, yield per plant, soluble solids, commodity fruit rate, the content of Ca and B increased by 27.19%, 32.91%, 18.75%, 99.44%, 21.41% and 48.00% compared with the control, respectively. The average number of rotten fruit reduced by 38.30% on the 14th day in the treatment of 2-5 ℃ compared with the control. From correlation coefficients, the single fruit weight and edible rate were positively correlated with contents of Ca and K, respectively.
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