| 陈 璐,毛积鹏,张小丽,卢玉鹏,林孟飞,王小玲,高 柱,黄国华,宁心怡.CPPU处理对猕猴桃果实生长发育及采后品质的影响[J].中国南方果树,2023,52(1): |
| CPPU处理对猕猴桃果实生长发育及采后品质的影响 |
| Effects of CPPU Treatment on Growth and Postharvest Quality of Kiwifruit |
| 投稿时间：2022-08-25 修订日期：2022-10-26 |
| DOI： |
| 中文关键词: ‘金艳’猕猴桃 CPPU 生长发育 采后性能 果实品质 |
| 英文关键词:‘Jinyan’ kiwifruit CPPU growth and development of fruit postharvest performance fruit quality |
| 基金项目:江西省重点研发项目(20212BBF61006),江西省科学院研发计划项目(2021YSBG21019、2020GDRC1),吉安市指导性科技计划项目(20222-026942),江西省双千计划项目(jxsq2019101010) |
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| 中文摘要: |
| 为明确CPPU处理对猕猴桃果实生长发育及采后品质的影响，以猕猴桃黄肉品种‘金艳’为试验材料，于盛花后30 d采用10 mg/L CPPU进行幼果浸果处理，自然生长果实为对照，测定生长发育期、常温处理（20℃）与低温贮藏（1℃）的果实品质指标动态变化。结果表明：（1）与对照相比，10 mg/L CPPU处理在采收时明显提高了果实内外品质指标，促进了果实提早成熟。其中单果重与纵横侧径分别提高了11.35%、7.20%、6.21%与7.08%；蔗糖含量提高了12.93%；可溶性固形物、干物质与果糖含量高于对照，但差异不显著。（2）在20℃常温处理下，经CPPU处理的果实采后达到可食状态时可溶性固形物、果糖、蔗糖含量比对照显著提高了10.74%、3.34%、4.42%；同时促进了呼吸高峰的提前，缩短了货架期。（3）在1℃低温贮藏末期，经CPPU处理的果实采后可溶性固形物、果糖、葡萄糖含量比对照显著提高了13.11%、7.23%、11.11%，且果实硬度下降加快，缩短了采后贮藏保鲜期。综上所述，10 mg/L CPPU处理显著提高了果实单果重，提升果实内在品质，同时加快了果实成熟进程，缩短了果实成熟期及采后贮藏保鲜期。 |
| 英文摘要: |
| In order to clarify the effects of CPPU on the growth and postharvest quality of kiwifruit, three yellow-flesh cultivars of kiwifruit ‘Jinyan’ were used as experimental materials. At 30 days after flowering, 10 mg/L CPPU was used to impregnate young fruits, and natural growing fruits were used as control. The dynamic changes of fruit quality indexes during growth period, normal temperature treatment (20℃) and low temperature storage (1℃) were detected. The results showed as follows :(1) compared with the control group, the 10 mg/L CPPU treatment significantly increased the changes of fruit internal and external quality indexes and promoted the early ripening of fruit. The fruit weight, longitudinal diameter, transverse diameter and lateral diameter were extremely significantly increased by 11.35%, 7.20%, 6.21% and 7.08%, respectively. Fruit sucrose content was significantly increased by 12.93%; The contents of soluble solids, dry matter and fructose in fruit were higher than those in control, but the differences were not significant. (2) After CPPU treatment, the contents of soluble solids, fructose and sucrose were significantly increased by 10.74%, 3.34% and 4.42% compared with the control when the CPPU treatment reached edible state at room temperature of 20℃. At the same time, it can promote the advance of respiratory peak and shorten the shelf life. (3) At the end of 1℃ storage, the contents of soluble solids, fructose and glucose of postharvest fruits treated with CPPU were significantly increased by 13.11%, 7.23% and 11.11% compared with the control, and the fruit firmness decreased faster, which shortened the storage period. In conclusion, on the one hand, 10 mg/L CPPU treatment could significantly increase fruit weigh, improve fruit intrinsic quality. On the other hand, it quickened fruit maturing, shortened fruit ripening and postharvest storage period. |
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