Effect of forchlorfenuron (CPPU) on fruits quality and residue analysis in kiwifruits

文献类型： 外文期刊

第一作者： Xie, Xin

作者： Xie, Xin;Rahman, Md Marufur;Qiao, Chengkui;Guo, Linlin;Xie, Hanzhong;Pang, Rongli;Tian, Fajun;Xie, Xin;Rahman, Md Marufur

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关键词： Kiwi fruit; Forchlorfenuron; Quality; Safety

期刊名称：JOURNAL OF FOOD COMPOSITION AND ANALYSIS （ 影响因子：4.0； 五年影响因子：4.1 ）

ISSN： 0889-1575

年卷期： 2024 年 133 卷

页码：

收录情况： SCI

摘要： N-(2-Chloro-4-pyridyl)-N '-phenylurea (CPPU) is a plant growth regulator that promotes cell division and cell expansion in fruits. The present investigation was performed to observe the impact of CPPU on kiwifruit, specifically focusing on quantitative attributes, such as fruit size and shape, as well as the nutritional and residual levels of the fruit after CPPU application. This experiment was conducted on three kiwifruit varieties: Xuxiang, Jintao, and Zhonghua 50. The research entailed immersing the fruits in different concentrations of CPPU at 20 days after flowering. These findings demonstrate that CPPU has a positive impact on increasing fruit size and improving quality, while also preserving the ideal flavone, sugar-acid ratios and high levels of vitamin C. In addition, CPPU treatment enhanced the phenolic content of the fruit. Although high quantities of CPPU had a detrimental influence, the residues of CPPU in 'Xuxiang', 'Jintao', and 'Zhonghua 50' kiwifruits were 0.001, 0.002, and 0.002 mg/kg, respectively, at a dosage of 10 mg/kg. At a concentration of 20 mg/kg, the residues were 0.004, 0.003, and 0.003 mg/kg. No residues were detected at a concentration of 5 mg/kg. All residue levels were in accordance with China's national food safety regulations (MRL <0.05). Hence, this study proposes that a concentration of 10 mg/L CPPU shows potential for fruit cultivation, as it achieves a harmonious combination of improved fruit characteristics and adherence to food safety standards.

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