氯吡脲处理对脐红猕猴桃果实品质的影响  

Effect of chlorfenuron treatment on fruit quality of‘Qihong’kiwifruit

作　　者：张文[1] 罗赛男[1] 王仁才[2] 程小梅[3] 曹胜 卜范文[1] 周秀兰[1] ZHANG Wen;LUO Sainan;WANG Rencai;CHENG Xiaomei;CAO Sheng;BU Fanwen;ZHOU Xiulan(Hunan Horticultural Research Institute,Hunan Academy of Agricultural Science,Changsha 410125;College of Horticulture,Hunan Agricultural University;Hunan Agricultural Products Processing Institute,Hunan Academy of Agricultural Science)

机构地区：[1]湖南省农业科学院园艺研究所,长沙410125 [2]湖南农业大学园艺学院 [3]湖南省农业科学院农产品加工研究所

出　　处：《中国果树》2024年第2期58-62,67,共6页China Fruits

基　　金：湖南省重点研发计划项目(2022NK2013);湖南省现代农业产业技术体系(2019—2023)。

摘　　要：脐红为深受市场欢迎的黄肉红心芽变猕猴桃新品种,研究不同浓度氯吡脲处理对其果实品质的影响,对脐红猕猴桃生产具有重要指导意义。设置5、10 mg/L氯吡脲水溶液2个处理,在谢花后25 d进行浸果,以清水为对照(CK),于果实成熟期测定果实的外观品质、内在品质、矿质元素及水解氨基酸含量。结果表明:10 mg/L氯吡脲水溶液处理后的单果重、横径、侧径、可溶性固形物含量、固酸比均增幅最大,分别提高了32.26%、17.09%、12.45%、9.38%和18.73%;可滴定酸、维生素C、花色苷含量和钙元素含量则显著降低,分别降低了7.75%、17.05%、52.13%和28.30%。在单个氨基酸方面,胱氨酸和精氨酸等2种氨基酸含量随氯吡脲浓度的增加而显著降低,丝氨酸、甘氨酸、脯氨酸等3种氨基酸含量则显著提高,总氨基酸含量有所降低,但差异不显著。在不同类别氨基酸方面,甜味氨基酸含量随着氯吡脲浓度的增加而提高,鲜味氨基酸、芳香氨基酸含量则降低。综上,氯吡脲的施用可促进脐红猕猴桃果实膨大,增加果实风味,如提高可溶性固形物含量、降低可滴定酸含量,但高浓度处理降低了果实营养品质,如维生素C、花色苷、钙元素、鲜味氨基酸和芳香氨基酸含量。建议种植户合理施用氯吡脲,以促进脐红猕猴桃产业健康可持续发展。‘Qihong’kiwifruit is a popular red fresh variety.To study the effects of different concentrations of chlorfenuron treatment on the fruit quality of‘Qihong’kiwifruit,will provide an important guiding for the kiwifruit production.This study consisted of two chlorfenuron concentrations(A1:5 mg/L,A2:10 mg/L).The fruit was soaked 25 days after full bloom,and water was used as control(CK).External quality,internal quality,the main mineral elements and the amino acids were measured during the fruit ripening period.The results showed that the fruit weight,transverse diameter,lateral diameter,soluble solids content and solid acid ratio were significantly increased under different treatments,and the A2 was the highest,with a significant increase of 32.26%,17.09%,12.45%,9.38%and 18.73%.The concentration of titratable acidity,vitamin C,anthocyanins and calcium were significant decreased compared with the CK,and the A2 was the lowest,with a significant decrease of 7.75%,17.05%,52.13%and 28.30%.The concentration of cysteine and arginine were decreased significantly with the increasing of chlorfenuron treatment,but the serine,glycine and proline were increased.The total amino acid were decreased with no significant difference.The sweet amino acid(SAA),delicious amino acid(DAA)and aromatic amino acid(AAA)had a significant difference among the different chlorfenuron treatments.The results showed that the SAA were incresing with the chlorfenuron increasing.The DAA and AAA were decreased by the treatments.The results showed chlorfenuron can promote the kiwifruit shape expanding,improving the flavor of taste,increasing the soluble solids content and decreasing the titratable acidity.But the higher chlorfenuron may decreased the nutrition of kiwifruit as decreasing the concentration of vitamin C,anthocyanins,calcium,DAA and AAA.In order to promote the healthy and sustainable development of kiwifruit industry,it is suggested that planters apply chlorfenuron reasonably.

关 键 词：猕猴桃 氯吡脲 果实品质 氨基酸 

分 类 号：S663.4[农业科学—果树学]