Calcium is thought to be the most important mineral element determining fruit quality. Calcium in adequate amounts helps to maintain apple fruit firmness and decreases the incidence of physiological disorders.
钙是决定果实品质的最重要的矿质营养元素,适宜的钙含量对于保持果实硬度,降低苹果生理病害有重要作用。
参考来源 - 期刊学术社区·2,447,543篇论文数据，部分数据来源于NoteExpress
During the senescence of Xue Hua Pears, the fruit firmness declined with the flesh developing the squarrose and browning.
雪梨衰老时，硬度下降，果肉褐变糠化。
It was correlated with the decreasing of fruit firmness.
葡萄糖苦酶是与丰香草毒果实早期发育相关的一种酶。
The sharp increase of soluble pectin content of flesh was the main reason of the fast decrease of melon fruit firmness.
薄皮甜瓜果肉中可溶性果胶含量的急剧增加是果实硬度快速下降的主要原因。
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