Effects of CPPU (N‐(2‐chloro‐4‐pyridyl)‐N'‐phenylurea) on fruit growth, maturity, and storage quality of kiwifruit
作者:
K. J. Patterson,
K. A. Mason,
K. S. Gould,
期刊:
New Zealand Journal of Crop and Horticultural Science
(Taylor Available online 1993)
卷期:
Volume 21,
issue 3
页码: 253-261
ISSN:0114-0671
年代: 1993
DOI:10.1080/01140671.1993.9513777
出版商: Taylor & Francis Group
关键词: kiwifruit;‘Hayward';Actinidia deliciosa;CPPU;forchlorfenuron;growth regulators;cytokinin;fruit growth;fruit quality;fruit colour
数据来源: Taylor
摘要:
Effects of the synthetic cytokinin CPPU (N‐(2‐chloro‐4‐pyridyl)‐N'‐phenylurea; common name forchlorfenuron) on kiwifruit(Actinidia deliciosa)cv. Hayward fruit growth, maturity, and storage quality were examined. CPPU was applied to fruitlets 21 days after flowering, either as a 5 mg/ litre dip or as a 5 mg/litre spray. Dipping increased mean fresh weight of fruit at harvest by 43% and spraying by 33%. Most of the increase in fruit size was because of an increase in the volume of “small” isodiametric parenchyma cells in the outer pericarp. The volume of “large” ovoid parenchyma cells in the outer pericarp was not affected by CPPU treatment. CPPU application increased the rate of accumulation of soluble solids in fruit prior to harvest but did not increase the proportion of total dry matter. CPPU also caused increased growth of the outer pericarp at the stylar end of the fruit, resulting in small protuberances. Morphological attributes of fruit including the ratio of length to diameter, and flatness, were unaffected by CPPU treatment. Dipped fruit contained less tannin in the skin at harvest and appeared greener than untreated fruit at harvest and after storage. Fruit firmness was similar in treated and untreated fruit at harvest, and their rates of softening in storage at 0°C were similar.
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