氯吡脲和糖醇螯合钙对红阳猕猴桃产量和品质的影响

Effects of clopidourea and sugar alcohol chelated calcium on yield and quality of‘Hongyang’kiwifruit

为了明确氯吡脲(CPPU)和糖醇螯合钙对猕猴桃果实产量和品质的影响,筛选出改善猕猴桃果实品质的最优处理,以红阳猕猴桃为试验材料,于果实膨大期,采用不同浓度CPPU与糖醇螯合钙及两者组合浸果,果实成熟期测定果实品质各项指标,并对指标进行主成分分析。结果表明:CPPU与糖醇螯合钙处理会不同程度地增加果心空腔率与畸形果率,降低裂果率;不同浓度CPPU与糖醇螯合钙及两者组合对猕猴桃果实品质及产量的影响不同,C4处理(10.0 mg/L CPPU+1 000 mg/L糖醇螯合钙)的增产效果最显著,其次是A3处理(7.5 mg/L CPPU),增产率分别达96.52%与84.88%;基于主成分分析的综合评价得出,A3处理(7.5 mg/L CPPU)对果实产量的提升及品质的改善效果最优,其次是C4处理,其余处理综合得分均高于CK(清水)。综上,氯吡脲和糖醇螯合钙处理能在保证猕猴桃果实品质的前提下,显著提高果实产量。

The effects of clopidourea(CPPU)and sugar alcohol chelated calcium on the yield and quality of kiwifruit were clarified,and the optimal treatment to improve the quality of kiwifruit was screened.Taking‘Hongyang’kiwifruit as the experimental material,different CPPU and sugar alcohol chelated calcium concentrations and combinations were used to soak the fruit during the fruit swelling period.Various indicators of fruit quality were determined at the fruit ripening stage,and the indicators were analyzed by principal component analysis.The results showed that CPPU and sugar alcohol chelated calcium treatment could increase the rate of fruit cavity and malformed fruit,and reduce the rate of fruit cracking;different concentrations of CPPU and sugar alcohol chelated calcium and their combinations have different effects on kiwifruit quality and yield.C4 treatment(10 mg/L CPPU+1000 mg/L sugar alcohol chelated calcium)has the most significant yield increase effect,followed by A3 treatment(7.5 mg/L CPPU),with yield increase rates of 96.52%and 84.88%,respectively.Based on the comprehensive evaluation of principal component analysis,A3 treatment(7.5 mg/L CPPU)has the best effect on fruit yield and quality improvement,followed by C4 treatment.The comprehensive scores of other treatments were higher than CK(clear water).Clopidourea and sugar alcohol chelated calcium treatment can significantly improve fruit yield on the premise of ensuring kiwifruit quality.