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