CPPU处理后不同时间点洗脱对‘东红’猕猴桃果实品质的影响

Effects of Elution at Different Time Points After CPPU Treatment on Fruit Quality of‘Donghong’Kiwifruit

[目的]氯吡脲(CPPU)是猕猴桃生产上普遍使用的一种植物生长调节剂。在实际生产中,CPPU处理时期常会遭遇多雨天气,导致生产上盲目多次重复处理。为了明确CPPU处理后降雨是否会影响‘东红’猕猴桃的果实品质,研究拟模拟浸果后下雨,分别在CPPU处理后的不同时间点用清水冲洗‘东红’猕猴桃的果实表面,研究CPPU处理后不同时间点洗脱对‘东红’猕猴桃果实品质的影响。研究结果为‘东红’猕猴桃的优质高效生产栽培提供有益参考,对‘东红’猕猴桃的生产具有重要的指导意义。[方法]选取‘东红’猕猴桃为试验材料,先用课题组前期筛选出的适宜浓度的CPPU(8.3 ml/L)进行浸果处理,后在浸果后的不同时间点(1,2,3,4,5 h)用清水反复冲洗处理过的果实表面,模拟CPPU浸果后下雨的场景,最后再比较分析不同处理果实品质的差异。果实品质主要通过检测果皮硬度、果肉硬度、横径、纵径、单果重、干物质含量、可溶性固形物含量、可溶性糖含量、可滴定酸含量、抗坏血酸、叶绿素和类胡萝卜素等指标来分析。[结果]CPPU浸果后1 h进行洗脱的果实横径和单果重显著低于CK和其他处理,1 h和2 h洗脱处理的果实纵径小于CK和其他处理。果形指数随处理时间增长而呈下降趋势。各处理之间的可溶性固形物含量无显著性差异,且均高于CK。2 h处理的果实可溶性糖含量最低,CK和其他处理可溶性糖含量差异不显著。1 h和5 h处理果实可滴定酸含量较低,CK和其他处理可滴定酸含量无显著性差异。2 h处理的果实糖酸比最低,CK和其他处理的糖酸比无显著性差异。1 h处理果实的果皮硬度最低,CK和其他处理的果皮硬度无显著性差异。5 h处理果实的果肉硬度最低,CK和其他处理的果肉硬度无显著性差异。CK和不同处理干物质含量无显著性差异。5 h处理的果实抗坏血酸含量最高,CK和其他处理的抗坏血酸含量差异不显著。CK和3 h处理的果实总叶绿素含量要高于其他处理,而5 h处理的果实类胡萝卜素含量要显著高于CK和其他处理。[结论]CPPU浸果后1 h进行洗脱处理会降低‘东红’猕猴桃果实的单果重、横纵径、可溶性糖和可溶性固形物含量,而2 h之后的洗脱处理对‘东红’猕猴桃果实品质不会造成明显影响。因此,在生产上用CPPU浸果处理‘东红’猕猴桃时,2 h之后下雨不会影响其效果,不需要二次浸果。

[Objective]Chlorfenuron(CPPU)is a plant growth regulator commonly used in kiwifruit production.In production,the CPPU treatment period often encounters rainy weather,resulting in the blind repeated processing.In order to clarify whether the rainfall after CPPU treatment will affect the fruit quality of‘Donghong’kiwifruit,this study aims to simulate the rainfall after fruit soaking.The fruit surface of‘Donghong’kiwifruit was washed with water at different time points after CPPU treatment,and the effect of elution at different time points after CPPU treatment on the fruit quality of‘Donghong’kiwifruit was explored.The results of this study will provide valuable reference for the high quality and efficient cultivation of‘Donghong’kiwifruit,as well as important guiding significance for the production of‘Donghong’.[Method]The experiment selected‘Donghong’kiwifruit as the test materials.Firstly,the suitable concentration of CPPU(8.3 ml/L)screened by the research group was applied to the fruit soaking treatment.Then,the surface of the treated fruits were repeatedly rinsed with clean water at different time points(1,2,3,4,5 h)after soaking to simulate the scenario of rain after soaking CPPU.Finally,the difference of fruit quality with different treatments was compared and analyzed.Fruit quality was mainly analyzed by measuring peel hardness,flesh hardness,transverse diameter,longitudinal diameter,single fruit weight,dry matter content,soluble solid content,soluble sugar content,titratable acid content,ascorbic acid content,chlorophyll and carotenoid content.[Result]The results showed that the fruit quality,transverse and longitudinal diameter,soluble sugar and soluble solid contents of‘Donghong’kiwifruit were decreased by 1 h elution treatment after CPPU soaking,the fruit quality was not significantly affected by 2 h elution treatment after CPPU soaking.Fruit shape index decreased with the increase of treatment time.There was no significant difference in soluble solid content among all treatments,and all were higher than CK.The soluble sugar content of fruits treated for 2 h was the lowest,but there was no significant difference between CK and other treatments.The titratable acid content of fruits treated at 1 h and 5 h was lower,but there was no significant difference between CK and other treatments.The sugar-acid ratio of fruits treated at 2 h was the lowest,and there was no significant difference between CK and other treatments.The peel hardness of fruits treated at 1 h was the lowest,and there was no significant difference between CK and other treatments.The fruit hardness of 5 h treatment was the lowest,and there was no significant difference between CK and other treatments.There was no significant difference in dry matter content between CK and different treatments.The content of ascorbic acid in fruit treated at 5 h was the highest,and there was no significant difference in the content of ascorbic acid between CK and other treatments.The total chlorophyll content of fruits treated with CK and 3 h was higher than that of other treatments,while the carotenoid content of fruits treated at 5 h was significantly higher than that of CK and other treatments.[Conclution]In conclusion,the elution treatment at 1 h after CPPU soaking can reduce the fruit weight,transverse and longitudinal diameter,soluble sugar and soluble solid contents of‘Donghong’kiwifruit,but the elution treatment at 2 h after CPPU soaking has no significant effect on the fruit quality of‘Donghong’kiwifruit.Therefore,when CPPU is used to treat‘Donghong’kiwifruit in production,rainfall will not affect the effect after 2 h,hence there is no need to soak the fruit twice.