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Comparative analysis of storage temperatures and forchlorfenuron treatment concentrations on physiological quality and primary metabolites in kiwifruit during storage

文献类型： 外文期刊

作者： Qi, Xiaofan 1 ; Qiao, Chengkui 2 ; Han, Lijun 1 ; Zhuang, Ming 1 ; Cao, Mengyuan 1 ; Wang, Caixia 2 ; Guo, Linlin 2 ;

作者机构： 1.China Agr Univ, Coll Sci, Beijing 100193, Peoples R China

2.Chinese Acad Agr Sci, Zhengzhou Fruit Res Inst, Zhengzhou 450009, Peoples R China

3.Chinese Acad Agr Sci, Zhongyuan Res Ctr, Xinxiang 4535149, Peoples R China

关键词： CPPU; Fruit quality; Antioxidant substances; Organic acids; Sugar

期刊名称：POSTHARVEST BIOLOGY AND TECHNOLOGY （ 影响因子：6.8； 五年影响因子：7.5 ）

ISSN： 0925-5214

年卷期： 2025 年 228 卷

页码：

收录情况： SCI

摘要： Forchlorfenuron (CPPU) is a widely used plant growth regulator in kiwifruit production. During storage, kiwifruit requires postharvest processing, including after-ripening, preservation, and distribution, making the storage period a critical factor affecting the fruit quality. To investigate the impact of CPPU on the fruit quality during the storage period, this study used Xuxiang kiwifruits as the research material. The kiwifruits were immersed in solutions of different concentrations of CPPU 10 d after the blossom fall. Growth parameters were determined during fruit development. After the physiological maturity, the harvested kiwifruits were stored at 1 degrees C and 20 degrees C for research purposes, studying the changes in physiological quality and metabolites during storage. The results showed that CPPU promoted the accumulation of sugars and soluble solid content (SSC) at 20 degrees C, while it mainly reduced the content of organic acids at 1 degrees C. Lower concentrations of CPPU reduced fruit pigment levels, while moderate concentrations were more beneficial for maintaining the antioxidant capacity of the kiwifruits. The study's results will provide a theoretical reference for the rational use of CPPU in kiwifruit production and will also assist in quality management of postharvest kiwifruits.

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