氯吡脲对‘中华50’猕猴桃果实品质及食用安全性的影响

Effects of forchlorfenuron on quality and edible safety of ‘Zhong Hua 50’ Actinidia chinensis Planch.

中文关键词:  氯吡脲  猕猴桃  营养品质  贮藏性能  安全性能

英文关键词:forchlorfenuron  Actinidia chinensis Planch.  nutritional quality  property of storage  safety performance

中文摘要:

      目的 明确落花20 d使用氯吡脲浸蘸幼果处理对‘中华50’猕猴桃果实品质及食用安全性的影响, 确定氯吡脲处理最佳浓度。方法 在‘中华50’猕猴桃落花后20 d, 分别用3种质量浓度(5、10及20 mg/L)的氯吡脲浸蘸幼果处理, 在成熟期采摘后进行果实形态结构、贮藏性能及贮藏期相关品质指标及氯吡脲残留检测分析。结果 实验范围内, 氯吡脲浸蘸幼果处理, 能显著提高果实纵径、横径及单果重, 且氯吡脲浓度越高作用越明显, 明显增大果个的同时并未改变果实原有的基本形状, 具体体现为果实果个增大和产量提高; 果实硬度显著下降, 且贮藏期间硬度下降速度加快, 失重率有所增大, 且氯吡脲质量浓度高(20 mg/L)时果实后熟变软后容易出现烂果, 具体体现为后熟变软快、贮藏性能下降, 货架期缩短; 氯吡脲处理有效提高了果实中可溶性固形物、可溶性总糖及维生素C的含量, 同时在一定程度上降低了可滴定酸含量, 糖酸比增高, 促进了有机营养状况的改善及果实品质的提升, 但氯吡脲质量浓度较高(20 mg/L)时对可溶性固形物的提升基本没作用; 成熟采摘时果实中氯吡脲残留量均已降至远低于我国农药最大残留限量值水平, 风险隐患较低。结论 综合考虑氯吡脲处理后果实单果重、果形指数及品质指标等的变化, 结合对采后贮藏性能及食用安全性等的影响, 确定‘中华50’猕猴桃采前浸蘸幼果处理氯吡脲最佳质量浓度为10 mg/L。本研究可为‘中华50’猕猴桃生产提质增效提供理论依据, 为氯吡脲科学使用及安全监管提供技术支撑。

英文摘要:

      Objective To determine the effects of forchlorfenuron dipping after flower felling 20 days on fruit quality and edible safety of ‘Zhong Hua 50’ Actinidia chinensis Planch., and determine the optimal concentration of forchlorfenuron. Methods Three mass concentrations (5, 10 and 20 mg/L) of forchlorfenuron were applied to young fruits of Actinidia chinensis Planch. ‘Zhong Hua 50’ 20 days after flowering. Fruit morphology, storage performance, storage period related quality indexes and forchlorfenuron residue were detected and analyzed after picking at the mature stage. Results Within the experimental range, the longitudinal diameter and transverse diameter of fruit and fruit weight were significantly increased by forchlorfenuron dipped in young fruit before harvest, and the effect was more obvious with the higher concentration of forchlorfenuron. The original basic shape of the fruit was not changed while the fruit size was significantly increased, which was reflected in the increase in fruit size and yield. The hardness of the fruit decreased significantly, and the hardness decreased faster during storage, and the weight loss rate increased. When the mass concentration of forchlorfenuron was high (20 mg/L), the fruit became soft after ripening and was prone to rot, which was reflected in the rapid softening after ripening, decreased storage performance and shortened shelf life. Treatment of forchlorfenuron to Actinidia chinensis Planch. effectively improved the content of soluble solids, soluble total sugar and vitamin C content, at the same time, to some extent reduced the titratable acid content, increased sugar acid ratio, promoted the organic nutrition improvement and improved the quality of the fruit, but chlorine pyrazole urea with higher mass concentration (20 mg/L) had no effect to the promotion of soluble solids. At the time of picking the ripening fruits, the residues of clopidomide in fruits had been reduced to a level far lower than the maximum residue limit of pesticides in China, and the risks and hidden dangers were low. Conclusion Considering the changes in fruit weight, shape index and quality index of Actinidia chinensis Planch. after forchlorfenuron treatment, combined with the effects on postharvest storage performance and food safety, the optimal mass concentration of forchlorfenuron in the pretreatment of ‘Zhong Hua 50’ kiwifruit dipped in young fruit is determined to be 10 mg/L. This study can provide a theoretical basis for improving the quality and efficiency of ‘Zhong Hua 50’ Actinidia chinensis Planch. production, and provide technical support for the scientific use and safety supervision of forchlorfenuron.