Abscisic Acid Affects Strawberry Fruit Quality

DOI

10.2991/meeah-18.2018.4How to use a DOI?

Keywords

abscisic acid application, strawberry ripening, nutritional quality

Abstract

Strawberry is a popular fruit with high visual appeal and a desirable taste[1].that is also rich in vitamins, anthocyanins, flavonoids, and polyphenolics [2,3]. In China, the strawberry harvest season ranges from October to May. Normally, a cultivar that produced fruit before the Spring Festival is called “winter strawberry”, while one that produces fruit after the Spring Festival is called “spring strawberry”. As fewer fruit are produced in winter, the “winter strawberry” is gaining attention from farmers because of its higher economic value. Cultivars that are available earlier in the season result in higher earnings for the farmers. Farmers, therefore, use cultivation techniques to regulate strawberry flowering time and harvest date, including the use of earlier plantings or daughter plants stored at low temperatures.

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/).

Download article (PDF)

TY  - CONF
AU  - Fan Mo
AU  - Cong Ge
AU  - Yanling Li
AU  - Hao-Ru Tang
AU  - Qing Chen
AU  - Bo Sun
AU  - Yong Zhang
AU  - Ya Luo
PY  - 2018/12
DA  - 2018/12
TI  - Abscisic Acid Affects Strawberry Fruit Quality
BT  - Proceedings of the 2018 International Conference on Management, Economics, Education, Arts and Humanities (MEEAH 2018)
PB  - Atlantis Press
SP  - 24
EP  - 29
SN  - 2352-5398
UR  - https://doi.org/10.2991/meeah-18.2018.4
DO  - 10.2991/meeah-18.2018.4
ID  - Mo2018/12
ER  -