Effect of gibberellin on fruit preservation and quality of Zizyphus Jujuba ‘Zhanshanmizao’

DOI

10.2991/iceep-18.2018.144How to use a DOI?

Keywords

Zizyphus Jujuba ‘Zhanshanmizao’; gibberellin; fruit retention; guarantee the quality

Abstract

The effects of different concentrations of gibberellin (GA3) on fruit preservation and quality and the physiological mechanism of action were studied. The results showed that the soluble sugar content of Zizyphus Jujuba ‘Zhanshanmizao’ was on the rise from young fruit stage to mature stage and fluctuated between the middle of July and the middle of August. GA3 had good fruit retention effect. The content of soluble protein was high at the beginning and decreased gradually with the increase of time. The variation of titrable acid content showed a decreasing trend. Vitamin C (Vc) content fluctuated greatly. Generally speaking, each treatment had no obvious effect on fruit development and quality.

Copyright

© 2018, the Authors. Published by Atlantis Press.

Open Access

This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

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TY  - CONF
AU  - Yuyang Zhang
AU  - Huifen Zhang
AU  - Yan Zhou
AU  - Jie Zhou
PY  - 2018/09
DA  - 2018/09
TI  - Effect of gibberellin on fruit preservation and quality of Zizyphus Jujuba ‘Zhanshanmizao’
BT  - Proceedings of the 2018 7th International Conference on Energy and Environmental Protection (ICEEP 2018)
PB  - Atlantis Press
SP  - 825
EP  - 829
SN  - 2352-5401
UR  - https://doi.org/10.2991/iceep-18.2018.144
DO  - 10.2991/iceep-18.2018.144
ID  - Zhang2018/09
ER  -