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Volume 28 Issue 10
Oct.  2013
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LIN Qi-hua, ZHONG Qiu-zhen, ZHANG Ze-huang. Variation of Nutritive Element Contents in Fruit of Chinese Bayberry (Myrica rubra) During Development[J]. Fujian Journal of Agricultural Sciences, 2013, 28(10): 971-975. DOI: 10.19303/j.issn.1008-0384.2013.10.008
Citation: LIN Qi-hua, ZHONG Qiu-zhen, ZHANG Ze-huang. Variation of Nutritive Element Contents in Fruit of Chinese Bayberry (Myrica rubra) During Development[J]. Fujian Journal of Agricultural Sciences, 2013, 28(10): 971-975. DOI: 10.19303/j.issn.1008-0384.2013.10.008
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Variation of Nutritive Element Contents in Fruit of Chinese Bayberry (Myrica rubra) During Development

  • Fruit Research Institute,Fujian Academy of Agricultural Sciences

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  • Received Date: May 11, 2013
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    • Abstract
  • In this study, the variation of N, P, K, Ca, Mg, Fe and Se contents in Ruansianhaibian'Chinese bayberry flesh and stone were determined and analyzed dynamically during fruit development.The results showed that the contents of N, P, K, Ca, Mg and Fe in flesh and stone were decreased gradually during the development of fruit maturity, and the average contents of various elements were higher in flesh than in stone.The order on the content ratio of flesh to stone was P< Mg<N<Se<Fe<K<Ca.In different development stages, the coefficient of variation in the content of N, P, K, Ca, Mg Fe and Se for flesh and stone were from 18.74% to 68.19% and 25.45%to 69.59%, respectively.
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