Abstract: Influence of CPPU on weight and contents of TSS and acid of kiwifruit (Actinidia deliciosa) was investigated. The weight of individual fruit increased when dipped in CPPU solution at 20mg/L once (10d after blossom fall) and twice (10d and 17d after blossom fall), and the latter treatment gave better result than the former one. After treated with CPPU, the content of soluble solids decreased and odd fruits (%) increased significantly. The acidity of fruit was not remarkably affected by CPPU.

Key words: CPPU, kiwifruit, weight of individual fruit, TSS, acid

摘要： 谢花后用20mg/L CPPU浸果,对美味猕猴桃单果重、可溶性固形物及酸含量均有影响。(1)谢花后10d处理一次和谢花后10d及17d处理两次都可使单果重明显增加,且两次处理优于一次处理。(2)经CPPU处理过的果实可溶性固形物含量下降,但酸度无显著影响。(3)CPPU处理的畸形果比率比对照明显上升。

关键词: CPPU, 猕猴桃, 单果重, 可溶性固形物, 酸