| "Xu Xiang" kiwifruit is rich in vitamins,trace elements,polysaccharides and other nutrients,belonging to the type of respiration-changing fruit,easy to soften,and easy to lose nutritional value.The spirotanes and BRs have similar biological activities,of which Lasho saponin-C(LG-C)and 3,6-dicarbonylspirobone(3,6-TCS)promote wheat,rape,cucumber,watermelon and radish.It has a significant effect on growth.Gibberellin(GA)can effectively promote the growth of kiwifruit,but there is no report on its effect on the growth and postharvest quality of kiwifruit with the combination of spironolans.In this study,"Xuxiang" kiwi fruit was used as the test material.During the young fruit period,the LG-C and 3,6-TCS and GA compound of different concentrations were used to treat the fruit.During the expansion period,the leaves were sprayed and treated on the market.The common swelling agent clopidogrel(0.001% CPPU)was used as a control to analyze the effect of different concentrations on the photosynthetic yield and postharvest quality of kiwifruit.The main conclusions are as follows:(1)The effects of different treatments on photosynthetic yield: The net photosynthetic rate(Pn)and yield per acre of kiwifruit treated with different concentrations of spirostane and GA were significantly higher than those of CK.Among them,0.500 mg/L LG-C had the maximal increase of Pn in leaf was 214.93% in the treatment of kiwifruit with +133.333 mg/L GA.The output of kiwifruit in LG-C treated with 0.500 mg/L was 11.07% higher than that in CK,which was only 0.38% lower than that in CPPU-treated kiwifruit..(2)The effects of different treatments on postharvest quality of fruit: The treatment of spirulins and GA can improve the fruit quality to a certain extent.The ratios of sugar to acid,Vc and soluble protein of fruits are significantly different from those of CK.The results showed that 0.500 mg/L 3,6-TCS was the optimal treatment,and the ratios of sugar to acid,vitamin C and soluble protein in kiwifruit were increased by 99.53%,7.13% and 37.50%respectively compared with CK,and the increase ratio of sugar to acid ratio was higher than that of CK.The CPPU treatment was 13.03% lower and the protein content was 31.25%higher.(3)The effects of different treatments on the quality of fruit during storage: Storage at20°C and storage at 5°C showed significant differences in fruit firmness,sugar-acid ratio,Vc content,and soluble protein content.With the extension of storage time,the fruit firmness and Vc content showed a downward trend,and the ratio of sugar to acid and protein showed a trend of increasing first and then decreasing.The cold storage at 5°C began to store from the7 th day,and the ratio of sugar to acid was Soluble protein content began to increase.On the49 th day,the sugar and acid ratio and soluble protein content of kiwifruit in each treatment reached higher values.Among them,the highest sugar and acid ratio of kiwifruit treated with0.500 mg/L LG-C was 35.80,and the Vc content was 0.08.%,the soluble protein content was0.68 mg/g,and the maximum increase was 394.93% compared with the 0th day.In summary,the best edible period of the kiwifruit was 7-49 days,compared with other treatments,0.500mg/L LG-C treatment,in the best edible period can better ensure the quality of fruit. |
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