钾对猕猴桃果实品质与贮藏的影响

Effects of applying potassium on kiwifruit eating quality and storage life

为提高猕猴桃果实品质与耐贮性,以7年生美味猕猴桃品种米良1号(Actinidiadeliciosacv.Miliang-1)为试材,进行果实生长发育期施钾处理对果实品质与贮藏性能影响的研究。结果表明:适量施钾能提高果实硬度及可溶性固形物与维生素C含量,降低果实含酸量,提高果实耐贮性。在0-4℃贮藏条件下,以株施纯K2O80g+叶面喷施0.3%硫酸钾处理果实贮藏效果最佳,贮藏73d时,其软果率最低(15.56%),果肉硬度最高(0.27MPa)。同时果实维生素C含量的下降趋势较为平缓,果实贮藏寿命延长。贮藏6个月时,株施纯K2O80g+叶面喷施0.3%硫酸钾处理的果实好果率(68.89%)明显高于对照果实(0)。

7-year-old vines of Miliang 1 kiwifruit cuhivar （Actinidia deliciosa C.F. Liang et A. R. Ferguson） were used as materials for studying the effects of applying potassium on the fruit eating quality and storage life. The results showed that potassium treatments improved the fruit quality and storage life. The fruit soluble solids content, Vitamin C and flesh firmness of potassium treatments were significantly higher than those of control. However, the highest potassium treatment with 120 g K20 per tree made quality worse. Under 0-4℃ condition, the treatment with 80 g K2O per tree had the best effect on fruit storability. After 73 days cool storage, the softening fruit ratio of which was the lowest （15.56%）, flesh firmness of which was the highest （0.27 MPa）. On the 180^th day, the fruit quality treated with 80 g K2O per tree were better than others, and the unrotten fruit ratio was the highest（68.89%）, all fruits of control were already rotten. Therefore, potassium application delayed fruit senescence and improved fruit storability.