REN Jiayi,TAN Wenjun,ZHANG Jiajia,et al.Effects of Titanium-potassium Fertilizer on Kiwifruit Quality andSugar-acid Metabolism[J].Northern Horticulture,2026,(13):38-46.[doi:10.11937/bfyy.20254302]
钛钾肥对猕猴桃果实品质及糖酸代谢的影响
- Title:
- Effects of Titanium-potassium Fertilizer on Kiwifruit Quality andSugar-acid Metabolism
- 文章编号:
- 1001-0009(2026)13-0038-09
- Keywords:
- kiwifruit; foliar fertilizer; sugar-acid metabolism; fruit quality
- 分类号:
- S663.4
- 文献标志码:
- A
- 摘要:
- 以猕猴桃‘黄金果’为试材，采用叶面喷施不同浓度钛钾肥的方法，设置0.5、1.0、2.0、3.0 g·L-14个处理，测定果实不同发育阶段品质、糖酸组分及代谢酶活性，探究钛钾肥对‘黄金果’猕猴桃果实糖酸代谢与果实品质的调控作用，以期为猕猴桃优质栽培施肥提供参考依据。结果表明：不同浓度钛钾叶面肥均可增加单果质量、提高果实硬度和维生素C含量，并显著加速淀粉转化，增加蔗糖磷酸合成酶（SPS）和中性转化酶（NI）活性，降低酸性转化酶（AI)、柠檬酸合酶（CS）和苹果酸脱氢酶（MDH）活性，促进‘黄金果’果实糖含量上升，降低有机酸含量。其中2.0 g·L-1处理效果最佳，与对照相比，果实成熟时可溶性总糖、葡萄糖、果糖和蔗糖含量分别提高12.10%、10.90%、11.20%和13.50%,总酸、柠檬酸、苹果酸含量分别降低41.70%、38.89%和42.11%,有效改善果实品质。
- Abstract:
- Taking Actinidia chinensis ‘Huangjinguo’ as the test material,four treatments with titanium-potassium foliar fertilizer at concentrations of 0.5,1.0,2.0 and 3.0 g·L-1 were applied via foliar spraying.Fruit quality,sugar-acid components and related metabolic enzyme activities were measured at different fruit developmental stages to investigate the regulatory effects of titanium-potassium foliar fertilizer on sugar-acid metabolism and fruit quality of ‘Huangjinguo’ kiwifruit,in order to provide a reference for fertilization in high-quality kiwifruit cultivation.The results showed that different concentrations of titanium-potassium foliar fertilizer could increase single fruit weight,fruit firmness and vitamin C content,significantly accelerate starch conversion,increase the activities of sucrose phosphate synthase (SPS) and neutral invertase (NI),decrease the activities of acid invertase (AI),citrate synthase (CS) and malate dehydrogenase (MDH),promote the increase of sugar content and reduce the organic acid content of ‘Huangjinguo’ fruits.Among them,the treatment of 2.0 g·L-1 had the best effect.Compared with the control,the contents of total soluble sugar,glucose,fructose and sucrose in ripe fruits increased by 12.10%,10.90%,11.20% and 13.50% respectively,and the contents of total acid,citric acid and malic acid decreased by 41.70%,38.89% and 42.11% respectively,which effectively improved fruit quality.
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备注/Memo
第一作者简介：任佳艺（1997-），女，硕士研究生，研究方向为果实品质改良。E-mail:18165321395@163.com.责任作者：周会玲（1969-），女,博士，教授，现主要从事园艺产品采后生理及贮藏保鲜等研究工作。E-mail:zhouhuiling@nwsuaf.edu.cn.基金项目：西安市创新能力强基计划资助项目（21NYYF0044）；西安市科技局资助项目（22NYGG0008）。收稿日期：2025-12-15