GUO Linlin,ZHANG Guilan,HUANG Yunan,et al.Effect of Different Concentrations of CPPU on Nutritional Quality and Residue of Postharvest Strawberry Fruits[J].Northern Horticulture,2017,41(03):141-145.[doi:10.11937/bfyy.201703032]
采前CPPU处理对采后草莓品质及残留量的影响
- Title:
- Effect of Different Concentrations of CPPU on Nutritional Quality and Residue of Postharvest Strawberry Fruits
- Keywords:
- strawberry; CPPU; quality; security; tannin; hydrolytic amino acid
- 文献标志码:
- A
- 摘要:
- 以“甜查理”草莓果实为试材，采用盛花后喷施不同浓度（0.0、2.5、5.0、10.0、20.0 mg?L-1）CPPU溶液，研究了CPPU处理对成熟草莓残留量及草莓单果质量、糖、酸、维生素C、单宁、水解氨基酸等品质的影响。结果表明：施用CPPU后，草莓单果质量和固酸比均高于对照（CK），5.0 mg?L-1 CPPU溶液处理时达到峰值；草莓可滴定酸含量均低于对照，5.0 mg?L-1CPPU溶液处理达到最低值，且与对照差异显著（P＜0.05）；草莓可溶性总糖、果糖、葡萄糖、维生素C含量的变化趋势均为低浓度CPPU处理（5.0 mg?L-1和2.5 mg?L-1）会增加其含量，高浓度会降低其含量；单宁含量于5.0 mg?L-1处理达到最低值，其变化趋势与维生素C相反；水解氨基酸总量呈下降趋势，必需氨基酸含量略有升高。说明施用低浓度CPPU（不超过5.0 mg?L-1）可以提高草莓果实的风味口感和部分营养品质，而高浓度会降低草莓果实的风味和品质；所有处理中仅有20.0 mg?L-1 的CPPU处理有残留检出，且含量低于最高残留限量0.03 mg?kg-1（美国EPA），表明CPPU施用浓度低于20.0 mg?L-1处理草莓安全性较高。
- Abstract:
- ‘Sweet Charlie’ strawberry was used as test material，different concentrations (0.0，2.5，5.0，10.0，20.0 mg?L-1） of CPPU （N-（2-choro-4-pyridyl) - N′-Phenylurea) were sprayed after flowering.The effects of nutritional quality and security of ripe were investigated by analyzing the contents of CPPU levels and strawberry single fruit weight，sugar，acid，vitamin C，free amino acid and tannin etc.The results showed that strawberry single fruit weight and SSC/TA were higher than control and reached their summit at 5.0 mg?L-1.Titrable acidity (TA) content was lower than control with significant difference (P＜0.05) and reached minimum at 5.0 mg?L-1.Low concentration of CPPU treatment (5.0 mg?L-1 and 2.5 mg?L-1) would increase the contents of total soluble sugar（TSS），fructose，glucose and vitamin C contents.However，high concentration decreased that.The content of tannin achieved the lowest at 5.0 mg?L-1，and change tendency of vitamin C content was the opposite.The contents of total hydrolytic amino acid decreased with CPPU treatments，and essential amino acid increased slightly.These results indicated that the taste of strawberry fruit and some nutritional quality were risen by the treatment of low concentration of CPPU (no more than 5.0 mg?L-1).In contrast，the quality of flavor and nutritional became poorer by high concentration.Only 20.0 mg?L-1 CPPU treated strawberry CPPU detection，and the content was below maximum residue limits 0.03 mg?kg-1（U.S EPA).It showed strawberry was more security when the concentration of CPPU application of less than 20.0 mg?L-1.
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备注/Memo
第一作者简介：郭琳琳（1981-），女，硕士，助理研究员，研究方向为果品品质与质量安全。E-mail：guolinlin@caas.cn.责任作者：谢汉忠（1965-），男，硕士，副研究员，研究方向为果品品质与质量安全。E-mail：xiehanzhong@caas.cn.基金项目：中国农业科学院科技创新工程专项经费资助项目（CAAS-ASTIP-2016-ZFRI）；河南省科技攻关计划资助项目（142102110076）；2016年国家农产品质量安全风险评估专项资助项目(GJFP2016003，GJFP2016014，GJFP2016015)。