不同浓度氯吡脲对‘东红’猕猴桃果实品质的影响

Effects of Different Concentrations of Chlorfenuron on Fruit Quality of’Donghong’Kiwifruit

【目的】‘东红’猕猴桃为红心猕猴桃新品种,目前鲜见关于不同浓度膨大剂(CPPU)处理的相关报道。研究不同浓度的CPPU对‘东红’猕猴桃果实品质的影响,确定最优的CPPU处理浓度,可为‘东红’猕猴桃优质高效生产栽培提供有利参考,对‘东红’猕猴桃生产具有重要的指导意义。【方法】以‘东红’猕猴桃为试验材料,用含0.1%的50 mL CPPU溶液分别稀释成40,20,16.7,10,8.3,6.7,5.6,5.0,4.2,4.0 mL/L等10个浓度的CPPU水溶液,在盛花后25 d浸果,以清水为对照(CK),于果实成熟期检测分析了果实大小、形状、可溶性糖含量、可滴定酸含量、抗坏血酸含量、干物质含量等相关品质指标,以明确不同浓度的CPPU对‘东红’猕猴桃果实品质的影响。此外,结合差异性分析和主成分分析来确定‘东红’猕猴桃最适宜的CPPU处理浓度。【结果】不同浓度CPPU处理的单果质量、干物质含量、可溶性固形物含量均显著增加,其中10 mL/L处理后,单果质量达到最大值,增幅高达59.2%,未经处理的‘东红’猕猴桃其单果质量较小;CPPU处理下的果实硬度均显著降低,贮藏时间总体随CPPU浓度的降低而呈上升趋势,CPPU浓度过高不利于果实储存;可溶性糖含量以及抗坏血酸含量与CK相比,各处理均显著增加,其中8.3 mL/L处理的可溶性糖含量增幅达59.96%,40 mL/L处理的抗坏血酸含量增幅达到42.93%;类胡萝卜素与叶绿素的比值随CPPU浓度的降低呈下降趋势;不同浓度CPPU处理后中果皮与对照相比呈明显的黄色,内果皮的均明显变红,其中5.6 mL/L处理最佳。通过主成分分析发现,与对照相比,8.3 mL/L CPPU处理的单果质量提高43.0%,果实达到软熟状态后,可溶性固形物、抗坏血酸含量、可溶性糖含量分别提高48.5%、34.7%、35.2%,而可滴定酸含量降低12.0%。【结论】综上,CPPU处理能显著地提高‘东红’猕猴桃的果实品质,主成分分析表明8.3 mL/L CPPU处理后的果实品质综合得分最高,为最佳的CPPU浓度。

[Objective]’Donghong’kiwifruit is a new variety of red-fleshed kiwifruit,and there are few reports on its treatment with different concentrations of CPPU.Investigating the effects of different concentrations of CPPU on the quality of’Donghong’kiwifruit and determining the optimal CPPU treatment concentration can provide a reference for guiding the high quality and efficient production and cultivation of the kiwifruit.[Methods]Taking’Donghong’kiwifruit as experimental material,50 mL CPPU solution containing 0.1%was diluted into 10 CPPU aqueous solutions of 40,20,16.7,10,8.3,6.7,5.6,5.0,4.2,4.0 mL/L,respectively.The fruit was soaked 25 days after full bloom,and water was used as control(CK).The fruit size,shape,soluble sugar content,titratable acid content,ascorbic acid content,dry matter content and other related quality indicators were detected and analyzed in order to clarify the effects of different concentrations of CPPU on the fruit quality of’Donghong’kiwifruit.In addition,a combination of difference analysis and principal component analysis was used to determine the most appropriate CPPU concentration for’Donghong’kiwifruit.[Results]The single fruit weight,dry matter content and soluble solid content of treatments with different CPPU concentrations were significantly increased.With 10 mL/L CPPU treatment,the single fruit weight reached the maximum,with an increase of59.2%.The single fruit weight of untreated’Donghong’kiwifruit was relatively small.The fruit hardness with CPPU treatment was significantly decreased,and the storage time was generally increased with the decrease of CPPU concentration,and the high CPPU concentration was not conducive to fruit storage.Compared with CK,the soluble sugar content and ascorbic acid content of each treatment were significantly increased,and the soluble sugar content with 8.3 mL/L treatment increased by 59.96%,and the ascorbic acid content with 40 mL/L treatment increased by 42.93%.The ratio of carotenoids to chlorophyll decreased with the decrease of CPPU concentration;with different concentrations of CPPU,the mesocarp was obviously yellow compared with that of the control,and the endocarp was obviously red,of which 5.6 mL/L was the optimal concentration.Through principal component analysis,it was found that compared with the control,the single fruit weight with 8.3 mL/L CPPU treatment increased by 43.0%.After the fruit reached soft ripening,the contents of soluble solids,ascorbic acid and soluble sugar increased by 48.5%,34.7%and 35.2%,respectively,while the content of titratable acid decreased by 12.0%.[Conclusion]In summary,CPPU treatment could significantly improve the fruit quality of’Donghong’kiwifruit.Principal component analysis showed that 8.3 mL/L CPPU treatment obtained the highest comprehensive score of fruit quality,which was the optimal CPPU concentration.