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.
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Claims 6
Claim · model-written summary
With increasing fruit thinning degree, single fruit weight, fruit size and ascorbic acid content of blueberry increased.
Verbatim
e0“The result showed that asfruit thinning degree increasing, the single fruit weight, size and ascorbic acid content of blueberry increased”
Claim · model-written summary
The 60% thinning treatment increased soluble solids content of blueberry fruit by 9.52% compared with control.
Verbatim
e2“Using the three-year-old 'Britewell' blueberry as experiment material”
e1“Soluble solids content of 60% thinning treatment fruits increased by 9.52% compared with that of control”
Claim · model-written summary
The 20% thinning treatment increased anthocyanin content of blueberry fruit by 17.13% compared with control.
Verbatim
e2“Using the three-year-old 'Britewell' blueberry as experiment material”
e3“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”
Claim · model-written summary
The 40% thinning treatment increased anthocyanin content of blueberry fruit by 2.29% compared with control.
Verbatim
e2“Using the three-year-old 'Britewell' blueberry as experiment material”
e3“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”
Claim · model-written summary
The 60% thinning treatment increased anthocyanin content of blueberry fruit by 20.18% compared with control.
Verbatim
e2“Using the three-year-old 'Britewell' blueberry as experiment material”
e3“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”
Claim · model-written summary
Fruit thinning significantly improved the maturity rate per panicle of blueberry.
- Taxon
- blueberrye2
- Treatment
- fruit thinning treatmentse5
- Outcome
- maturity rate per paniclee4
- Direction
- improvede4
Not reportedComparator
Verbatim
e2“Using the three-year-old 'Britewell' blueberry as experiment material”
e4“Meanwhile, the maturity rate per panicle was significantly improved”
e5“this research studied the mature period of blueberry on different fruit thinning treatments (20%, 40% and 60% thinning ratio per panicle)”
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