叶面施钾、钠对猕猴桃品质及贮藏性的影响

李文志; 龙友华; 莫飞旭; 何立楠; 石金巧; 冉飞

doi:10.19303/j.issn.1008-0384.2020.12.004

叶面施钾、钠对猕猴桃品质及贮藏性的影响

doi: 10.19303/j.issn.1008-0384.2020.12.004

李文志^1,,
龙友华^{1, 2, ,},
莫飞旭¹,
何立楠¹,
石金巧¹,
冉飞¹

1.
贵州大学农学院，贵州　贵阳　550025
2.
贵州大学猕猴桃工程技术研究中心，贵州　贵阳　550025

基金项目: 贵州省科技计划项目[黔科合支撑（2017）2566-1]；贵州省修文县科技计划项目[修猕合同（2017）01]；贵州省修文县猕猴桃产业发展项目[修猕合同（2017）02]

详细信息

作者简介:
李文志（1995−），男，硕士研究生，研究方向：农产品质量安全（E-mail：1126815142@qq.com）

通讯作者:
龙友华（1970−），男，教授，博士，研究方向：猕猴桃栽培育种、农产品质量安全及有害生物综合防治（E-mail：gzlyh126@126.com）

中图分类号: S 663.4
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- 被引次数: 0
出版历程
- 收稿日期: 2020-06-28
- 修回日期: 2020-09-20
- 刊出日期: 2020-12-31

Effects of Foliar Spraying of Potassium and Sodium on Quality and Shelf Life of Kiwifruits

LI Wenzhi^1
,,
LONG Youhua^{1, 2
, ,},
MO Feixu¹,
HE Linan¹,
SHI Jinqiao¹,
RAN Fei¹

1.
College of Agriculture, Guizhou University, Guiyang, Guizhou　550025, China
2.
Engineering and Technology Research Center of Kiwifruit, Guizhou University, Guiyang, Guizhou　550025, China

摘要

摘要: 目的探明钾、钠对猕猴桃果实品质及贮藏性的影响。方法以8年生贵长猕猴桃为试材，在常规栽培管理模式下，共设置9个不同的磷酸二氢钾和氯化钠处理，并在室内测定采收后猕猴桃果实品质和贮藏期间果实品质变化。结果猕猴桃果实品质随钾、钠肥处理随质量浓度升高呈现先增加后降低的趋势，钾肥和钠肥混施处理对果实品质改善效果优于单一施用处理，其中0.2mg·mL^-1磷酸二氢钾和0.1mg·mL^-1氯化钠混合施用对猕猴桃果实品质改善最显著，其糖酸比、维生素C含量最高，分别为14.54、128.13 mg·hg⁻¹，果形指数和单果质量最大，分别为1.65、76.07 g；0.2%磷酸二氢钾处理能显著降低果实贮藏过程中的软果率、坏果率，延长猕猴桃的贮藏时间；结论叶面喷施磷酸二氢钾和氯化钠能改善猕猴桃果实品质、延缓猕猴桃果实贮藏期间营养物质下降速度，推迟可溶性糖含量到达峰值的时间；在施钾情况下，适量施钠对提高猕猴桃果实品质及贮藏性是有益的。
- 猕猴桃 /
- 钾 /
- 钠 /
- 品质 /
- 贮藏性
Abstract: Objective Effects of foliar spraying potassium and sodium solution on quality and shelf life of Kiwifruits were studied. Method Eight-year-old Actinidia deliciosa 'Guichang' plants under the conventional cultivation and management were sprayed separately with 9 different concentrations and combinations of potassium dihydrogen phosphate (PDP) and sodium chloride (SC) solutions. Quality of the kiwifruits at harvest and changes during storage in laboratory were evaluated. Result The quality of kiwifruits under treatments improved at first as the PDP and/or SC concentration increased but declined when higher concentrations were applied after a peak on quality enhancement was reached. And, the quality improvement was greater when both PDP and SC were applied in combination. Among the treatments, the 0.2% PDP/0.1% SC combination yielded the most significant enhancement on fruit quality with the highest glycolate-to-acid ratio of 14.54, vitamin C content of 128.13 mg·hg⁻¹, fruit shape index of 1.65, and individual fruit weight of 76.07 g. The presence of 0.2% PDP significantly reduced the occurrence of soft and rotten fruits during storage prolonging the shelf life of the kiwifruits. Conclusion Spraying the kiwifruit plants with a water solution of 0.2% PDP and 0.1% SC improved the quality, delayed the nutrient decline, postponed the soluble sugar peak, and extended the shelf life of the fruits.
- Kiwifruit /
- potassium /
- sodium /
- quality /
- storage

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图 1 不同喷施处理对猕猴桃果实可溶性糖含量变化的影响

Figure 1. Soluble sugar content of kiwifruits as affected by treatments

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图 2 不同处理对猕猴桃果实维生素C含量变化的影响

Figure 2. Vitamin C content of kiwifruits as affected by treatments

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图 3 不同处理对猕猴桃果实蛋白质含量变化的影响

Figure 3. Protein content of Kiwifruits as affected by treatments

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图 4 不同喷施处理对猕猴桃果实软果率的影响

Figure 4. Occurrence of softened kiwifruits as affected by treatments

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图 5 不同喷施处理对猕猴桃果实坏果率的影响

Figure 5. Occurrence of rotten kiwifruits as affected by treatments

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表 1 不同喷施处理方案及实际喷施质量浓度

Table 1. Design of spray treatments and actual solution concentration applied

处理 Treatments	药剂名称 Pharmacy name	喷施质量浓度 Spray concentration/（mg·mL⁻¹)
A	KH₂PO₄	0.1
B	KH₂PO₄+NaCl	0.1+0.1
C	NaCl	0.1
D	KH₂PO₄	0.2
E	KH₂PO₄+NaCl	0.2+0.1
F	KH₂PO₄+NaCl	0.1+0.2
G	NaCl	0.2
H	KH₂PO₄+NaCl	0.1+0.3
I	KH₂PO₄+NaCl	0.3+0.1
CK	清水 Water	-

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表 2 不同处理对猕猴桃果实外观品质的影响

Table 2. External appearance of kiwifruits as affected by treatments

处理 Treatments	最大单果质量 Maximum single fruit quality/g	单果质量 Single fruit quality/g	横径 Transverse diameter/mm	纵径 Longitudinal diameter/mm	果形指数 Fruit shape index
A（0.1K）	91.59±5.43 cd	73.19±1.49 abc	44.23±0.33 a	68.04±0.25 a	1.54±0.01 b
B（0.1K+0.1Na）	98.61±1.15 bc	73.45±1.75 abc	44.17±0.72 a	69.7±0.47 a	1.58±0.04 ab
C（0.1Na）	91.06±4.72 cd	72.40±2.00 abc	43.65±0.27 ab	66.21±0.63 b	1.52±0.02 b
D（0.2K）	104.09±7.38 ab	74.79±2.91 ab	43.98±0.52 ab	69.59±1.01 a	1.59±0.04 ab
E（0.2K+0.1Na）	107.92±5.44 a	76.07±3.90 a	41.98±0.98 b	69.28±0.33 a	1.65±0.05 a
F（0.2Na+0.1K）	87.42±3.03 de	71.76±1.71 bc	42.78±0.44 ab	68.67±0.49 a	1.60±0.03 ab
G（0.2Na）	87.28±6.68 de	71.27±2.41 bc	42.66±0.72 ab	68.15±0.60 a	1.60±0.04 ab
H（0.3Na+0.1K）	80.37±4.39 e	69.25±1.21 c	42.8±0.88 ab	66.37±0.75 b	1.55±0.05 ab
I（0.3K+0.1Na）	86.54±3.40 de	71.39±1.95 bc	43.7±0.28 ab	68.37±0.26 a	1.56±0.01 ab
CK	83.88±1.65 de	69.33±1.33 b	43.49±0.24 ab	69.16±0.16 a	1.59±0.01 ab
注：同列不同小写字母表示差异显著（P＜0.05），表3同。 Note: Different lowercase letters in the same column indicate significant differences（P＜0.05）, the same as table 3.

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表 3 不同喷施处理对猕猴桃内在品质的影响

Table 3. Intrinsic quality of kiwifruits as affected by treatments

处理 Treatments	维生素C Vitamin C/mg·hg⁻¹	可溶性糖 Soluble sugar/%	可滴定酸 Titratable acid/%	糖酸比 Sugar-acid ratio	蛋白质 Protein/mg·hg⁻¹
A（0.1K）	119.03±4.16 abcd	11.68±0.65 c	1.09±0.06 cd	10.70±0.51 c	1.27±0.04 abcd
B（0.1K+0.1Na）	120.06±6.41 abc	13.58±1.09 b	1.10±0.01 cd	12.29±0.04 b	1.34±0.06 ab
C（0.1Na）	115.33±4.07 bcd	9.73±0.25 e	1.20±0.04 bc	8.11±0.35 d	1.24±0.03 cd
D（0.2K）	123.68±6.00 ab	14.18±0.75 ab	1.07±0.01 d	13.18±0.10 b	1.35±0.03 a
E（0.2K+0.1Na）	128.13±6.71 a	15.42±0.98 a	1.06±0.04 d	14.54±0.57 a	1.32±0.03 abc
F（0.2Na+0.1K）	113.47±5.64 bcd	11.26±0.74 cd	1.35±0.04 a	8.31±0.27 d	1.3±0.06 abc
G（0.2Na）	112.93±4.68 cd	10.19±0.62 de	1.19±0.03 bc	8.48±0.21 d	1.26±0.04 bcd
H（0.3Na+0.1K）	109.27±7.32 d	9.19±0.75 e	1.37±0.01 a	6.71±0.05 f	1.21±0.03 d
I（0.3K+0.1Na）	110.23±3.59 cd	9.34±0.79 e	1.30±0.05 ab	7.13±0.24 ef	1.24±0.05 cd
CK	109.46±4.61 d	10.51±0.46 cde	1.32±0.04 a	7.92±0.28 de	1.20±0.05 d
注：表中可溶性糖为贮藏期间最大值，可滴定酸为对应时间的测定值；维生素C和蛋白质为采收时测定值。 Note: Soluble sugar content is the peak value during storage, titratable acid at time of sampling, and vitamin C and protein contents upon harvesting.

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表 4 不同处理对果实贮藏时间的影响

Table 4. Shelf life of kiwifruits as affected by treatments

处理 Treatments	贮藏时间 Storage time/d	处理 Treatments	贮藏时间 Storage time/d
A（0.1K）	55	F（0.2Na+0.1K）	56
B（0.1K+0.1Na）	56	G（0.2Na）	61
C（0.1Na）	54	H（0.3Na+0.1K）	45
D（0.2K）	63	I（0.3K+0.1Na）	47
E（0.2K+0.1Na）	60	CK	53

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