Effects of Exogenous Selenium Treatment on Fruit Traits and Selenium Content of 9 Species of Kiwifruit
[Objective]Different varieties of kiwifruit were applied with different concentrations of sodium selenite aqueous solution to study the effects of exogenous selenium treatment on the fruit characteristics and selenium content of different varieties of kiwifruit.[Method]Totally 9 varieties of kiwifruit were treated with 3 aqueous solutions containing sodium selenite,and the concentrations of sodium selenite were 10mg/L(T1),50mg/L(T2),100mg/L(T3),respectively.Totally 10 fruits were randomly selected from each plant at the fruit maturity stage and stored in room temperature environment,and the fruit traits and selenium content were determined.[Result]Three different concentrations of sodium selenite aqueous solution significantly increased the weight and diameter of 9 varieties of kiwifruit,but had no significant effect on fruit shape index.Among the three different concentrations of selenium treatment,100mg/L sodium selenite root treatment of kiwi fruit comprehensive quality is the best.[Conclusion]Proper concentration of selenium treatment can increase the content of soluble solid,increase the content of vitamin C,improve the internal quality of kiwi fruit,improve the ratio of solid acid and improve the taste of fruit.
application of seleniumkiwi fruitfruit characteristicsselenium content
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