Effects of different concentrations of thidiazuron on the quality and organic acid composition of mango fruit
To explore the correlation between different concentrations of thidiazuron and the nutritional and organic acid content of fruits,and to screen the optimal application concentration of thidiazuron in mango production.Mango small fruits were soaked twice with four concentration gradients of 8 mg/L,16 mg/L,32 mg/L,and 64 mg/L.The fruit size,shape,nutritional components,and organic acid content were measured after different concentration treatments,and the correlation between the concentration of thidiazuron and these indicators was explored.The results showed that different concentrations of thidiazuron had a significant effect on the growth of mango fruits.With the increase of thidiazuron concentration,the single fruit weight,longitudinal diameter and transverse diameter of'Guifei'mango increased with the increase of thidiazuron,and all of them showed a very significant positive correlation.The titrable acid content of the fruit also increases with the fruit of thidiazuron concentration,and the contents of soluble sugar and vitamin C were negatively correlated with the concentration of thidiazuron,the correlation coefficient of soluble suger was-0.982,which reached a very significant level.The protein content of mango is the highest in the 32 mg/L thiazuron treatment.The main organic acid components of mango are citric acid,shikimic acid,malic acid,and quinic acid,of which citric acid content accounted for 43.46％,followed by shikimic acid,accounting for 18.28％.The concentrations of thiazuron were negatively correlated with the contents of citric acid and shikimic acid in mango,and the correlation with citric acid content reached a very significant level,and the content of malic acid and quinic acid was positively correlated,but neither of them reached a significant level.The application of thidiazuron can promote the growth of mangoes,increase fruit weight and aspect ratio of single fruit,and also have a certain effect on the intrinsic quality of fruits.And its concentration is 64 mg/L＞32 mg/L＞16 mg/L＞8 mg/L.
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