Abstract
Jingyou grape was used to study the effect of bagging,Naphthaleneacetic aicd(NAA) and abscisic acid(ABA) treatment on weight,volume,deformability,soluble solid,titratable acid,reducing sugar and anthocyanin content,in order to provide theory for high quality production of table grape.The results showed that bagging retarded growth and development of grape berries.Compared with the control(CK1),bagging could increase the content of titratable acidity,decreased the content of soluble solid and reducing sugar of grape berries during the mature stage,and made bad pigmentation in the berry skins.Removing bag could enhance taste and external quality of fruit before harf a month of harvest time.NAA treatment retarded fruit maturation,and ABA showed the opposite results.NAA suppressed softness,organic acid degradation,and accumulation of reducing sugar and anthocyanins,while ABA enhanced softness,organic acid degradation and accumulation of anthocyanins.
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Claims 12
Claim · model-written summary
Bagging retarded grape berry growth and development.
Not reportedComparator
Verbatim
e0“The results showed that bagging retarded growth and development of grape berries.”
Claim · model-written summary
Bagging increased berry titratable acidity versus control.
Verbatim
e0“Compared with the control(CK1),bagging could increase the content of titratable acidity,decreased the content of soluble solid and reducing sugar of grape berries during the mature stage,and made bad pigmentation in the berry skins.”
Claim · model-written summary
Bagging decreased berry soluble solids versus control.
Verbatim
e0“Compared with the control(CK1),bagging could increase the content of titratable acidity,decreased the content of soluble solid and reducing sugar of grape berries during the mature stage,and made bad pigmentation in the berry skins.”
Claim · model-written summary
Bagging decreased berry reducing sugar versus control.
Verbatim
e0“Compared with the control(CK1),bagging could increase the content of titratable acidity,decreased the content of soluble solid and reducing sugar of grape berries during the mature stage,and made bad pigmentation in the berry skins.”
Claim · model-written summary
Bagging impaired berry skin pigmentation.
Not reportedDirection
Verbatim
e0“Compared with the control(CK1),bagging could increase the content of titratable acidity,decreased the content of soluble solid and reducing sugar of grape berries during the mature stage,and made bad pigmentation in the berry skins.”
Claim · model-written summary
Removing bags before harvest enhanced fruit taste.
- Taxon
- grapet0
- Treatment
- Removing bage0
- Outcome
- taste and external quality of fruite0
- Direction
- enhancee0
- Qualifier
- before harf a month of harvest timee0
Not reportedComparator
Verbatim
e0“Removing bag could enhance taste and external quality of fruit before harf a month of harvest time.”
t0“Grape”
Claim · model-written summary
NAA retarded fruit maturation.
Not reportedComparator
Verbatim
e0“NAA treatment retarded fruit maturation,and ABA showed the opposite results.”
t0“Grape”
Claim · model-written summary
ABA accelerated fruit maturation relative to NAA.
Not reportedDirection
Verbatim
e0“NAA treatment retarded fruit maturation,and ABA showed the opposite results.”
t0“Grape”
Claim · model-written summary
NAA suppressed fruit softness, organic acid degradation, and sugar accumulation.
- Taxon
- grapet0
- Treatment
- NAAe0
- Outcome
- softness,organic acid degradation,and accumulation of reducing sugare0
- Direction
- suppressede0
Not reportedComparator
Verbatim
e0“NAA suppressed softness,organic acid degradation,and accumulation of reducing sugar and anthocyanins,while ABA enhanced softness,organic acid degradation and accumulation of anthocyanins.”
t0“Grape”
Claim · model-written summary
NAA suppressed anthocyanin accumulation.
- Taxon
- grapet0
- Treatment
- NAAe0
- Outcome
- accumulation of reducing sugar and anthocyaninse0
- Direction
- suppressede0
Not reportedComparator
Verbatim
e0“NAA suppressed softness,organic acid degradation,and accumulation of reducing sugar and anthocyanins,while ABA enhanced softness,organic acid degradation and accumulation of anthocyanins.”
t0“Grape”
Claim · model-written summary
ABA enhanced fruit softness and organic acid degradation.
Not reportedComparator
Verbatim
e0“NAA suppressed softness,organic acid degradation,and accumulation of reducing sugar and anthocyanins,while ABA enhanced softness,organic acid degradation and accumulation of anthocyanins.”
t0“Grape”
Claim · model-written summary
ABA enhanced anthocyanin accumulation.
Not reportedComparator
Verbatim
e0“NAA suppressed softness,organic acid degradation,and accumulation of reducing sugar and anthocyanins,while ABA enhanced softness,organic acid degradation and accumulation of anthocyanins.”
t0“Grape”
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See all 9 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.