氯吡脲对“徐香”猕猴桃果实品质的影响

摘要

Effect of different concentration of Forchlorfenuron process on growth and nutritional quality of Xuxiang Actinidia deliciosa were investigated in this paper.The experimental results were as follows:single fruit weight and longitudinal,transverse diameters in-creased with the increase of concentration of Forchlorfenuron and 100 mg· L-1 of Forchlorfenuron treatment could obviously improve diameter and length of grape fruit than others.The kiwi average fruit weight increased by 100%.Longitudinal and lateral diameter in-creased by 27%and 25%.Fruit shape index had no obvious change.The total sugar content increased with the increase of concen-tration of Forchlorfenuron and 10 mg· L-1 of Forchlorfenuron treatment significantly increased.It increased by 8.7% as compared with the control.Vitamin C content decreased with increasing concentration and the concentration of 5 mg · L-1 significantly in-creased.Vitamin C content significantly increased by 7.8%as compared with the control.They all decreased as compared with the control with other treatments.These results indicated that the growth and nutritional quality were raised by the treatment of 5 mg· L-1 ~10 mg· L-1.In contrast,fruits flavor and the nutritional quality got poorer after the high concentration of Forchlorfenuron treatment,.%以“徐香”猕猴桃为试验材料，研究不同浓度氯吡脲处理对其生长及果实营养品质的影响。结果表明：猕猴桃单果重及纵、横径均随处理浓度的提高而增加，氯吡脲100 mg · L-1处理增长最为明显，与对照相比，果实平均单果增重率达100％；果实纵、横径增长27％和25％；果形指数则无明显变化。经氯吡脲处理后，猕猴桃总糖含量与对照相比均有所提高，其中10 mg· L-1处理的猕猴桃总糖含量显著提高，比对照增加8.7％；氯吡脲5 mg· L-1处理，猕猴桃维生素C含量有显著提高，比对照增加7.8％，其它处理维生素C含量均低于对照。综合结果表明：氯吡脲5～10 mg· L-1处理能改善果实生长及营养品质，而高浓度氯吡脲处理后，虽能增加果重，但风味与营养品质均下降。