Effects Of Ca²⁺and K⁺on Internal Quality Of Varieties Sweet Cherry Fruit And Quality Analysis Of Fruit Cracking

This paper discussed the effect of three factors of Ca²⁺,K⁺andvarieties on fruit interior qualities of sweet cherry’s fruits. The ten yearssweet cherry trees were selected as test material which were healthy and hada similar growth. The test was designed according to L25（56）orthogonaltable, including varieties of sweet cherry（Hong deng, Summit,BlackTartarian,Rainier,Long guan）、Ca²⁺（0%、0.1%、0.2%、0.3%、0.4%）、K⁺（0%、0.2%、0.4%、0.6%、0.8%）.It had25treatments in total, testing physicalindices including soluble sugar, proline, amino acid, protein, Vc, starch,pectin, Ca²⁺and K⁺. During stage of fruit core-hardening, fruits weresprayed with different concentration of Ca²⁺and K⁺on their surface,spraying for2times an interval of7days. In the fruit ripeniny, the fruitswere picked, frozed and tested physical indices, and every treatment effectwas evaluated comprehensively with scoring method.To comparing qualitydifferences between normal fruits and dehiscent fruits, in the fruit ripeniny,normal fruits and dehiscent fruits of Hong deng, Summit,BlackTartarian,Rainier and Long guan were picked and tested some physicalindices in fruit pulp and fruit peel,which were the same with the measuredindexes treated by Ca²⁺ and K⁺, and all indices were analyzed by one-wayANOVA for discussing the relationship between different indices and sweetcherry fruit cracking.The test results showed that:1.In Zhengzhou, sprayed K⁺to the surface of sweet fruits had asignificantly effect of the internal quality at the stage of core-hardening.Soit was best which choosed spray K⁺to sweet fruits at the stage ofcore-hardening. Ca²⁺didn’t significantly affected the internal quality of sweet fruits.2.In Zhengzhou, it was best what Long Guan on that surface sprayed0.1%Ca²⁺,0.2%K⁺in core-hardening stage.3.These indexes might associated with fruit cracking closely, whichis protein, pectin, amino acid, soluble sugar, proline, potassium, calcium.4. The content of protein, soluble sugar, potassium, calcium incracked pericarp were lower than normal fruits’ peel; but the content ofpectin, amino acids, proline, potassium, calcium in cracked pulp werehigher than normol fruits’ pulp.