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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。
The effects of different concentrations of CPPU on postharvest “Xu Xiang ” kiwifruit were studied by immersing kiwifruit young fruit with 10, 20 mg / L CPPU and fresh water as test materials, Fruit quality and cold tolerance. The results showed that fruit weight increased with CPPU concentration increasing. However, compared with the control, CPPU treatment reduced fruit dry matter content, hardness, soluble solids content, sugar and acid ratio, vitamin C and other quality indicators , 20mg / L treatment of fruit quality damage greater than 10mg / L treatment. In the storage process, 20mg / L membrane had the highest degree of damage, the cold sensitivity increased, the chilling injury occurred earlier, the chilling injury rate and chilling injury index were significantly higher than other treatments, and the fruit weight loss rate was high and the good fruit rate was low at the end of storage. The results showed that high concentrations of CPPU increased “Xu Xiang ” Kiwifruit fruit at the same time, significantly reducing postharvest fruit quality and cold tolerance.