Effects of Plant Immune Protein on the Photosynthetic Characteristics, Fruit Quality and Yield of Strawberry

Ling QIAN; Jiangyun TONG; Jianqing REN; Zhiwei LUO; Shanyan CHEN; Tao BAO; Chuncheng XU; Changliang LI

doi:10.12101/j.issn.1004-390X(n).201610029

JOURNAL OF YUNNAN AGRICULTURAL UNIVERSITY（Natural Science） > 2018 > 33(1): 163-167. > DOI: 10.12101/j.issn.1004-390X(n).201610029

Ling QIAN, Jiangyun TONG, Jianqing REN, et al. Effects of Plant Immune Protein on the Photosynthetic Characteristics, Fruit Quality and Yield of Strawberry[J]. JOURNAL OF YUNNAN AGRICULTURAL UNIVERSITY（Natural Science）, 2018, 33(1): 163-167. DOI: 10.12101/j.issn.1004-390X(n).201610029

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Effects of Plant Immune Protein on the Photosynthetic Characteristics, Fruit Quality and Yield of Strawberry

1.
Institute of Resources and Environment，Kunming Academy of Agricultural Sciences, Kunming 650118, China
2.
Research Institute of Cash Crop, Kunming Academy of Agricultural Sciences, Kunming 650034, China

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Received Date: October 23, 2016
Revised Date: March 20, 2017
Available Online: March 01, 2018
Published Date: December 31, 2017

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Abstract

Abstract

Purpose In order to provide technical support for high yield and good quality cultivation, the effects of plant immune proteins on the photosynthesis characteristics, fruit quality and yield of strawberry were studied.

Method Taking ‘Akihime’ strawberry as experimental materials, the field plot experiment was conducted to study the fertilizer effect of applying 1 000 times diluents of plant immune proteins, with spraying water as control (CK).

Result Applying plant immune proteins increased relative chlorophyll content of strawberries and significantly prompted the net photosynthetic rate and yield (P<0.05), meanwhile, improved the fruit quality of strawberry. Compared with the control, the relative chlorophyll content of strawberries increased by 1.06%, 3.71% and 2.40%, during the vegetative, flowering-fruit bearing and full fruit period, the net photosynthetic rate and yield significantly improved by 15.56% and 24.45% (P<0.05), respectively. The horizontal diameter and vertical diameter of strawberry fruit were significantly increased by 5.62% and 3.40%, the hardness and content of soluble solid and vitamin C increased by 11.7%, 5.49% and 3.89%, respectively, by applying plant immune proteins, and there were significant difference (P<0.05) in soluble solid content.

Conclusion Applying plant immune protein can improve the fruit quality of strawberry and increase the yield, and be popularized and applied in strawberry production.
- plant immune protein,
- strawberry,
- photosynthetic characteristics,
- quality,
- yield

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