Effect of chlorfenuron treatment on fruit quality of'Qihong'kiwifruit
'Qihong'kiwifruit is a popular red fresh variety.To study the effects of different concentrations of chlorfenuron treatment on the fruit quality of'Qihong'kiwifruit,will provide an important guiding for the kiwifruit production.This study consisted of two chlorfenuron concentrations(A1:5 mg/L,A2:10 mg/L).The fruit was soaked 25 days after full bloom,and water was used as control(CK).External quality,internal quality,the main mineral elements and the amino acids were measured during the fruit ripening period.The results showed that the fruit weight,transverse diameter,lateral diameter,soluble solids content and solid acid ratio were significantly increased under different treatments,and the A2 was the highest,with a significant increase of 32.26％,17.09％,12.45％,9.38％and 18.73％.The concentration of titratable acidity,vitamin C,anthocyanins and calcium were significant decreased compared with the CK,and the A2 was the lowest,with a significant decrease of 7.75％,17.05％,52.13％and 28.30％.The concentration of cysteine and arginine were decreased significantly with the increasing of chlorfenuron treatment,but the serine,glycine and proline were increased.The total amino acid were decreased with no significant difference.The sweet amino acid(SAA),delicious amino acid(DAA)and aromatic amino acid(AAA)had a significant difference among the different chlorfenuron treatments.The results showed that the SAA were incresing with the chlorfenuron increasing.The DAA and AAA were decreased by the treatments.The results showed chlorfenuron can promote the kiwifruit shape expanding,improving the flavor of taste,increasing the soluble solids content and decreasing the titratable acidity.But the higher chlorfenuron may decreased the nutrition of kiwifruit as decreasing the concentration of vitamin C,anthocyanins,calcium,DAA and AAA.In order to promote the healthy and sustainable development of kiwifruit industry,it is suggested that planters apply chlorfenuron reasonably.
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