黄瓜中赤霉酸残留研究-农药学专业毕业论文.docxVIP

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  • 2019-05-07 发布于上海
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黄瓜中赤霉酸残留研究-农药学专业毕业论文.docx

Study Study on residues of Gibberellic acid in cucumber Abstract In recent years.the media hype the“hormone cucumber’such as’’cucumber with flower and spines”,”the pill cucumber”,causing public panic to plant growth regulator, gibberellic acid aS plant growth regulator is commonly used in cucumber,but previous research haS not been reposed its residue in cucumber,in addition,still can use NAA, paclobutrazol,thidiazuron and forchlorfenuron on cucumber.In order to master the residual pollution condition and degradation rule of plant growth regulator,reduce unnecessary panic of the public to plant growth regulator.Tllis paper validated the influence of gibberellic acid on cucumber quality and growth,established the multi-residue determination method of gibberellin,NAA,paclobutrazol,forchlorfenuron and thidiazuron and optimization of gibberellic acid residues detection method,detect the residue of gibberellic acid in cucumber,the goal iS to proven residual conditions and the degradation rule of gibberellic acid on cucumber,provide data support for the development of domestic residue limits standard,guarantees the public food safety.,the main contents and results are as follows: (1)Studied the effects of gibberellic acid on cucumber quality and growth.In the cucumber flied which used plaStic green house,choose 25 megkg and 50 mggkg of gibberellic acid spraying cucumber female flowers,compared with the CK contraSt treatment,all Can higllly significantly reduce the total acid content in the mature period of cucumber fruit;haS no impact on the soluble solids content in fruit;can significantly increased the weight of the cucumber fruits;can highly significantly increaSed the length of the cucumber fruits;using 25 mg/kg gibberellin spraying cucumber female flowers Can significantly improve the vitamin C content in cucumber fruits,but when using 50 mg/kg gibberellin spraying cucumber female flowers compared with the CK contrast treatment. vitamin C content in fruit WaS very s

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