College of Food Science and Engineering, Northwest A&F University, Yangling, China.
Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling, China.
J Food Sci. 2021 Jun;86(6):2346-2357. doi: 10.1111/1750-3841.15763. Epub 2021 May 24.
Pesticides are widely used in the process of kiwifruit growth to promote fruit expansion. This study was aimed to assess the effects of pesticides on the quality of kiwifruit by applying high and normal concentrations of forchlorfenuron (CPPU) and thidiazuron (TDZ) to "Xuxiang" (XX) green kiwifruit and "Jinyan" (JY) gold kiwifruit. Sixty kiwifruit trees were used to comprehensively evaluate the effects on the pulp and whole kiwifruit. In addition to the weight gain effect and basic physical-chemical properties (vitamin C, total protein, glucose and fructose, organic acids), the main nutritional qualities (in vitro and cellular antioxidant activity (CAA), and dietary minerals) were also evaluated. The vitamin C content of XX was not affected by pesticides, but the use of CPPU reduced vitamin C of JY pulp by 23% (p < 0.05). Pesticides did not reduce the antioxidant values of XX pulp in vitro but significantly reduced CAA values (32%-47%). In JY pulp, pesticides treatments had no significant effect on antioxidant values in vitro except that CPPU treatments significantly reduced the ferric reducing antioxidant power (FRAP) value by 21% (p < 0.05). Reasonable use of pesticides can effectively improve taste of kiwifruit, increasing kiwifruit weight and the content of certain nutrients. PRACTICAL APPLICATION: Based on observed changes in nutritional components, CPPU may be more suitable for XX while TDZ may be more suitable for JY. The significance of this study may affect kiwifruit farmers and ultimately help improve the sensory quality of kiwifruit.
农药在猕猴桃生长过程中被广泛用于促进果实膨胀。本研究旨在通过应用高浓度和正常浓度的氯吡脲（CPPU）和噻苯隆（TDZ）处理“徐香”（XX）绿猕猴桃和“金艳”（JY）金猕猴桃，评估农药对猕猴桃品质的影响。60 棵猕猴桃树被用于综合评估对果肉和整个猕猴桃的影响。除了增重效果和基本理化性质（维生素 C、总蛋白、葡萄糖和果糖、有机酸）外，还评估了主要营养品质（体外和细胞抗氧化活性（CAA）和膳食矿物质）。CPPU 的使用降低了 JY 果肉中维生素 C 的含量 23%（p<0.05），但 XX 中的维生素 C 含量不受农药影响。农药处理并没有降低 XX 果肉的体外抗氧化值，但显著降低了 CAA 值（32%-47%）。在 JY 果肉中，除了 CPPU 处理使 FRAP 值显著降低 21%（p<0.05）外，农药处理对体外抗氧化值没有显著影响。合理使用农药可以有效改善猕猴桃的口感，增加猕猴桃的重量和某些营养物质的含量。实际应用：基于观察到的营养成分变化，CPPU 可能更适合 XX，而 TDZ 可能更适合 JY。本研究的意义可能会影响猕猴桃种植者，并最终有助于改善猕猴桃的感官品质。
