| Objective To evaluate the effects of forchlorfenuron dipping and spraying on the quality of Sichuan kiwifruit after flowering and to determine the optimal application method. Methods At 20 days after flowering, Hongyang and Jinyan kiwifruits were treated with forchlorfenuron by dipping and spraying. At maturity, fruits were harvested, and their morphological structure, texture, external quality, and internal nutritional quality indicators were analyzed. Results Compared to spraying, forchlorfenuron dipping increased soluble sugar, vitamin C, and soluble solid content in Jinyan kiwifruit but had no significant effect on fruit longitudinal and transverse diameters, fruit shape index, or amino acid content. For Hongyang kiwifruit, forchlorfenuron dipping increased fruit longitudinal and transverse diameters, single fruit weight, and the content of glutamic acid, alanine, and histidine. It also reduced fruit firmness and titratable acid content while improving the solid-acid ratio, soluble sugar, soluble solids, and total polyphenol content, enhancing taste and quality. Conclusion forchlorfenuron dipping is more effective than spraying in optimizing fruit morphology, improving taste, and enhancing the quality of both Hongyang and Jinyan kiwifruit. Therefore, dipping is recommended as the optimal forchlorfenuron application method. This study provides technical support for the scientific and standardized use of forchlorfenuron in kiwifruit production. |
