ISHS Acta Horticulturae 379: International Symposium on Quality of Fruit and Vegetables: Influence of Pre- and Post- Harvest Factors and Technology
EFFECT OF A CYTOKININ-LIKE COMPOUND (CPPU) ON KIWIFRUIT (ACTINIDIA DELICIOSA) RIPENING AND STORAGE LIFE |
| Authors: | G. Costa, R. Biasi, S. Brigati, M. Morigi, E. Antognozzi |
| Keywords: | yield, average fruit weight, ethylene, soluble solids |
| Abstract:
CPPU (N-(2-chloro-4-pyridyl)-N-phenylurea), a cytokinin -like substance, is known to influence fruit morphogenesis considerably in several fruit species. Quality parameters such as fruit shape and flesh firmness and soluble solids concentration have also been influenced by the compound, indicating its capacity to affect fruit ripening and storability. To investigate the influence of CPPU on kiwifruit ripening and storage life further, the chemical was applied at 20 ppm 15 days after full bloom in orchards located in two different growing areas. As well as its effect on kiwifruit development, the influence of CPPU on fruit ripening was studied by measuring ethylene production in treated and untreated fruits and the evolution of flesh firmness, soluble solids concentration, acidity and fruit color parameters from harvest to the end of storage. CPPU proved to have a constant positive effect on fruit development and to reduce flesh firmness at optimal harvest time, but fruit softening during storage was generally slower. Fruit colour was markedly influenced. Storage life was not affected by the chemical. Fruit ripening proved to be promoted by the compound. | |
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