CPPU处理对‘华优’猕猴桃品质及耐贮性的影响

doi:10.7506/spkx1002-6630-201606047

摘要/Abstract

摘要：

以‘华优’猕猴桃为试材，于盛花后15 d分别用10、20 mg/L氯吡苯脲（1-(2-chloropyridin-4-yl)-3-phenylurea，CPPU）浸蘸猕猴桃幼果，清水作为对照，研究不同质量浓度CPPU处理对采后‘华优’果实的品质和耐贮性影响。结果表明：CPPU处理能有效增大果实单果质量，且增幅与CPPU使用质量浓度呈正比，但CPPU处理不同程度降低了果实外观品质（果形指数）和风味营养品质含量（干物质含量、可溶性总糖含量、糖酸比、VC含量），20 mg/L处理时负面影响最为严重。CPPU处理降低了果实耐贮性，贮藏过程中，20 mg/L处理其呼吸速率、乙烯释放速率、膜损伤程度高于其他处理，果实冷敏性提高，冷害率、冷害指数显著高于对照，贮藏90 d后果实质量损失率高，好果率低。10 mg/L处理对果实品质、耐贮性损害显著小于20 mg/L但大于对照。

关键词: 猕猴桃, 氯吡苯脲, 质量浓度, 品质, 贮藏

Abstract:

The effect of forchlorfenuron (CPPU) treatment on postharvest fruit quality and storability in ‘Huayou’ kiwifruit
was studied by dipping young fruit with 10 and 20 mg/L CPPU at 15 days after full bloom when dipping with water was set
as control. Results showed that CPPU enlarged fruit size and that the fruit weight was proportional to the concentration of
CPPU. However, CPPU treatment reduced the appearance quality (fruit shape index) and flavor and nutritional quality (dry
matter content, total soluble sugar, sugar/acid ratio, and VC content) of fruit to varying degrees. CPPU treatment at 20 mg/L
had the most serious negative impacts. During storage, respiratory rate, ethylene production rate and the degree of membrane
damage in 20 mg/L treatment were higher than in other treatments. Kiwifruits after 20 mg/L CPPU treatment were more
sensitive to chilling stress and their chilling injury index and chilling injury incidence were significantly higher than those of
the control, and the treated fruits also had lower marketable fruit percentage and higher weight loss after 90 day of storage
at low temperature. The 10 mg/L treatment caused less damage to fruit quality and storability than 20 mg/L treatment but
caused more significant damage than the control.

Key words: kiwifruit, 1-(2-chloropyridin-4-yl)-3-phenylurea (CPPU), concentration, quality, storage

中图分类号:

S609.3

王玮，何宜恒，李桦，梁春强，饶景萍. CPPU处理对‘华优’猕猴桃品质及耐贮性的影响[J]. 食品科学, doi: 10.7506/spkx1002-6630-201606047.

WANG Wei, HE Yiheng, LI Hua, LIANG Chunqiang, RAO Jingping. Effect of 1-(2-Chloropyridin-4-yl)-3-phenylurea (CPPU) Treatment on Postharvest Fruit Quality and Storability in‘Huayou’ Kiwifruit[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201606047.

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CPPU处理对‘华优’猕猴桃品质及耐贮性的影响

Effect of 1-(2-Chloropyridin-4-yl)-3-phenylurea (CPPU) Treatment on Postharvest Fruit Quality and Storability in‘Huayou’ Kiwifruit

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