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在加州,柑桔采收前广泛使用(单独或结合)赤霉酸和2,4—D以推迟脐橙果实成熟和延长采收后的贮存期.2,4—D是用于减缓果实老化,而赤霉酸则可推迟果实的成熟.成熟柠檬采收前用2,4—D处理可以减少落果,采收后用2,4—D处理可以减缓果蒂老化,从而减少储藏期间的腐烂.虽然2,4—D广泛应用于葡萄和巴伦西亚橙以减少熟果的掉落,但是由于赤霉酸会促使果皮的返青,因而这两种水果不常使用它,不过赤霉酸对推迟这两种水果果皮的老化还是有价值的,利用赤霉酸反应对提高水果的类叶红素水平或作为转色剂是可能的.
In California citric acid (2,4-D), either alone or in combination, is widely used to delay the ripening of navel orange fruits and prolong the storage period after harvest, 2,4-D is used to slow the aging of fruits, While gibberellic acid can delay the ripening of fruit.Premature lemon before harvest with 2,4-D treatment can reduce fruit drop, after harvest with 2,4-D treatment can reduce fruit peduncle aging, thereby reducing the decay during storage. Although 2,4-D is widely used in grapes and Valencia orange to reduce the drop of cooked fruit, both are less commonly used because of the greening of the peel caused by gibberellic acid, although the gibberellic acid pair is postponed The aging of both fruit peels is still of value, and the use of gibberellic acid reactions is likely to increase the level of carotenoid in fruits or as a color transfer agent.