不同浓度CPPU处理对美味猕猴桃果实生长及品质的影响

Effect of Different Concentrations of CPPU on Growth and Nutritional Quality of Actinidia deliciosa

以美味猕猴桃(Actinidia deliciosa)为试验材料,研究不同浓度CPPU[N-(2-氯-4-吡啶基)-N′-苯基脲]处理对其生长及果实营养品质的影响。实验结果表明:美味猕猴桃单果重随CPPU浓度上升而增加,果形指数在5 mg/L CPPU处理时最高,随浓度的进一步增加而下降;5 mg/L CPPU处理使美味猕猴桃可溶性总糖含量增加,蔗糖、葡萄糖、果糖含量也分别比对照增加46.31%,65.77%和82.33%,20 mg/L处理使可溶性总糖含量和蔗糖、葡萄糖、果糖含量比对照明显下降;可滴定酸含量随处理浓度增加而上升,而糖酸比随处理浓度增加而下降。5 mg/L CPPU处理使美味猕猴桃β-胡萝卜素和维生素C(Vc)比对照均上升,随处理浓度的增加,β-胡萝卜素含量迅速下降。5 mg/L CPPU处理后,美味猕猴桃果实中必需氨基酸总量及游离氨基酸总量比对照上升了608.00%与366.47%,20 mg/L CPPU处理后,果实中必需氨基酸总量与游离氨基酸总量比对照下降了25%与16.17%。研究结果表明,5 mg/L CPPU处理能改善果实生长及营养品质,而高浓度CP-PU使猕猴桃果实风味变酸,营养品质下降。

Effects of different concentration of CPPU [ N - （2 - choro - 4 - pyridyl） - N＇ - Phenylurea ] on growth and nutritional quality in fruit of Actinidia deliciosa were investigated. The results are as follows： Single fruit weight continuously increased with the increase of CPPU, index of fruit shape reached its summit at 5 rag/L, then decreased with the concentration of CPPU. Total soluble sugar （TSS） content increased after treated with 5 mg/L and dropped when CPPU concentration reached 20 mg/L. Compared with the control,the contents of sucrose, glucose, fructose respectively increased by 46.31% , 65.77 % and 82.33 % at the level of 5 mg/L and considerably decreased at the concentration of 20 mg/L. Titrable acidity （TA） increased with the concentration increase of CPPU, and the ratio between TSS and TA simultaneously declined. The content of [3 - Carotene and Vitamin C, essential amino acid and total free amino acid were enhanced by 5 mg/L CPPU, but all of them dropped when treated with 20 mg/L CPPU. These results indicated that the growth and nutritional quality of ,4ctinidia deliciosa were rise by the treatment of 5 mg/L. In contrast, when the concentration got to 20 mg/L, fruit became acid and the nutritional quality got poorer.