Blueberry thinning improved fruit quality and put forward maturation

DOI

10.2991/ifeesm-17.2018.380How to use a DOI?

Keywords

blueberry; fruit thinning; fruit quality; fruit maturation.

Abstract

Using the three-year-old 'Britewell' blueberry as experiment material, this research studied the mature period of blueberry on different fruit thinning treatments (20%, 40% and 60% thinning ratio per panicle). The fruit weight, size, firmness, soluble solids content, moisture content, anthocyanin content, ascorbic acid content and titratable acid content were determined. The result showed that asfruit thinning degree increasing, the single fruit weight, size and ascorbic acid content of blueberry increased. Soluble solids content of 60% thinning treatment fruits increased by 9.52% compared with that of control. Anthocyanin contents in fruit treated with 20%, 40% and 60% thinning degrees were increased by 17.13%, 2.29% and 20.18% respectively compared with that of control. Meanwhile, the maturity rate per panicle was significantly improved.

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  - Ruohan Ou
AU  - Yanping Fan
AU  - Yanan Wang
AU  - Jing Yang
AU  - Xun Wang
PY  - 2018/02
DA  - 2018/02
TI  - Blueberry thinning improved fruit quality and put forward maturation
BT  - Proceedings of the 2017 3rd International Forum on Energy, Environment Science and Materials (IFEESM 2017)
PB  - Atlantis Press
SP  - 2113
EP  - 2116
SN  - 2352-5401
UR  - https://doi.org/10.2991/ifeesm-17.2018.380
DO  - 10.2991/ifeesm-17.2018.380
ID  - Ou2018/02
ER  -