氯吡脲施用方式对四川猕猴桃品质的影响-食品安全质量检测学报-CSCIED科技核心评价数据库-手机版

氯吡脲施用方式对四川猕猴桃品质的影响

Effects of application methods of forchlorfenuron on the quality of Actinidia chinensis in Sichuan Province

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DOI	10.19812/j.cnki.jfsq11-5956/ts.20250401003
刊名	食品安全质量检测学报 Journal of Food Safety and Quality
年，卷(期)	2025, 16(13)
作者	王凤怡, 吴双慧, 李曦, 方春燕, 岳宁, 胡莉, 丁燕, 贺光云, 侯雪*,
作者单位	四川省农业科学院农业质量标准与检测技术研究所; 四川省绿色食品发展中心
摘要	目的明确谢花后氯吡脲浸果和喷雾处理对四川猕猴桃品质的影响, 确定氯吡脲的最佳施用方式。方法在猕猴桃谢花后20 d, 使用氯吡脲分别对红阳和金艳进行浸果和喷雾处理, 在成熟期采摘后对果实形态结构、质地等外观品质、氨基酸含量以及内在营养品质指标进行分析检测。结果相较喷雾处理, 氯吡脲浸果处理可显著提升金艳猕猴桃中可溶性糖和干物质的含量, 对果实的纵横径、果形指数、氨基酸以及其他品质指标无显著影响。不同于金艳猕猴桃, 相较喷雾, 氯吡脲浸果处理不仅能提高红阳果实纵横径、单果重以及丙氨酸和组氨酸含量, 还降低了果实硬度和可滴定酸含量, 提高维生素C、固酸比、干物质、可溶性糖和可溶性固形物以及总酚含量, 更有利于猕猴桃口感改善及品质提升。结论根据主成分分析结果, 综合考虑氯吡脲浸果和喷雾处理后果实单果重、果形指数及品质指标等变化, 确定氯吡脲浸果处理更有利于红阳猕猴桃的果实形态优化、果实软化、口感改善以及品质提升。因此, 氯吡脲在猕猴桃种植过程中建议红阳猕猴桃浸果方式使用其效果最佳, 而金艳猕猴桃浸果和喷雾均适宜。本研究可为四川猕猴桃生产上氯吡脲科学规范使用提供技术支撑。
Abstract	Objective To evaluate the effects of forchlorfenuron dipping and spraying on the quality of Actinidia chinensis in Sichuan Province after flowering and determine the optimal application method. Methods At 20 days after flowering, Hongyang and Jinyan Actinidia chinensis were treated with forchlorfenuron by dipping and spraying. At maturity, fruits were harvested, and their morphological structure, texture, external quality, amino acid content, and internal nutritional quality indicators were analyzed. Results Compared to spraying, forchlorfenuron dipping could significantly increase soluble sugar and dry matter content in Jinyan Actinidia chinensis but had no significant effect on fruit longitudinal and transverse diameters, fruit shape index, amino acid content as well as other parameters. Different from Jinyan Actinidia chinensis, forchlorfenuron dipping could increase Hongyang fruit longitudinal and transverse diameters, single fruit weight, and the content of alanine and histidine. It also reduced fruit firmness and titratable acid content while improving the ascorbic acid, solid-acid ratio, dry matter, soluble sugar, soluble solids and total polyphenol content, enhancing taste and quality. Conclusion According to the results of principal component analysis, forchlorfenuron dipping is more effective than spraying in optimizing fruit morphology, softening fruit, improving taste, and enhancing the quality of both Hongyang Actinidia chinensis. Therefore, dipping is recommended as the optimal forchlorfenuron application method for the cultivation of Hongyang Actinidia chinensis, yet dipping and spraying with forchlorfenuron are both suitable for Jinyan Actinidia chinensis. This study provides technical support for the scientific and standardized use of forchlorfenuron in Sichuan Actinidia chinensis production.
关键词	四川猕猴桃，氯吡脲，浸果，喷雾，果实品质
KeyWord	Actinidia chinensis in Sichuan Province; forchlorfenuron; dipping; spraying; nutrient quality
基金项目
页码	230-236

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引用本文

王凤怡, 吴双慧, 李曦, 方春燕, 岳宁, 胡莉, 丁燕, 贺光云, 侯雪*. 氯吡脲施用方式对四川猕猴桃品质的影响 [J]. 食品安全质量检测学报. 2025; 16; (13). 230 - 236.

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