CPPU处理对采后猕猴桃品质及耐冷性的影响  

Effect of CPPU Treatment on Postharvest Fruit Quality and Chilling Resistance in Kiwifruit

作　　者：王玮[1] 靳蜜静 饶景萍[1] 

机构地区：[1]西北农林科技大学园艺学院,陕西杨凌712100

出　　处：《北方园艺》2016年第1期111-117,共7页Northern Horticulture

基　　金：陕西省科技统筹创新工程计划资助项目(2012KTJD03-05);国家科技支撑计划资助项目(2015BAD16B03)

摘　　要：以"徐香"猕猴桃为试材,于盛花后15d分别用10、20mg/L CPPU浸蘸猕猴桃幼果,清水作为对照,研究了不同浓度CPPU处理对采后"徐香"猕猴桃果实品质和耐冷性影响。结果表明:果实单果重随着CPPU使用浓度增大而增大,但相比对照,CPPU处理不同程度地降低了果实干物质含量、硬度、可溶性固形物含量、糖酸比、维生素C等品质指标,20mg/L处理对果实品质的损害大于10mg/L处理。贮藏过程中20mg/L处理的膜损伤程度最高,果实冷敏性提高,冷害发生提早,冷害率、冷害指数显著高于其它处理,贮藏结束时果实失重率高,好果率低。研究表明,高浓度的CPPU增大"徐香"猕猴桃果实的同时,显著降低了采后果实的品质及耐冷性。Taking ‘Xuxiang＇kiwifruit as test material,the effect of CPPU treatment on postharvest fruit quality and chilling resistance in‘Xuxiang＇kiwifruit was studied by dipping young fruit with 10mg/L,20mg/L CPPU at 15 days after full bloom,dipping with water was control.The results showed that the fruit weight increased with the concentration of CPPU,but compared with the control,CPPU treatment reduced fruit dry matter content,firmness,soluble solids content,ratio of sugar and acid,vitamin C and other fruit quality indicators in varying degrees,the negative impacts on fruit quality of 20mg/L treatment were more than 10mg/L treatment.During storage at 0℃,the degree of membrane damage of20mg/L treatment was the highest.Also,20 mg/L treatment exhibited more chilling-sensitive and occurred chilling injury earlier,its chilling injury index,chilling injury incidence were significantly higher than other treatments,and it also had lower accepted fruit percentage and higher weight loss at the end of storage.In conclusion,high concentration CPPU significantly decreased the fruit quality and chilling resistance of postharvest‘Xuxiang＇while increased the fruit size.

关 键 词：猕猴桃 CPPU 浓度 品质 冷害 

分 类 号：S663.409[农业科学—果树学]