Effect of Forchlorfenuron on Fruit Ripening and Quality and its Varietal Difference in Kiwifruit

DOI 1 References
  • MURAKAMI Satoru
    Shizuoka Research Institute of Agriculture and Forestry, Fruit Tree Research Center Deciduous Fruit Tree Branch

Bibliographic Information

Other Title
  • キウイフルーツにおける果実成熟と果実品質に及ぼすホルクロルフェニュロン処理の影響とその品種間差異

Abstract

The effect of CPPU (N1-(2-chloro-4-pyridyl)-N3-phenyulurea) application to eleven kiwi fruit varieties (six varieties of Actinidia chinensis, five varieties of A. deliciosa) were investigated. ‘Rainbow Red’ and ‘Kobayashi Sanzyuukyuu-gou’ showed promotion of fruit maturity by CPPU treatment. The treatment was effective in enhancing fruit enlargement in all varieties. Several varieties showed deepening of peel color, depression unevenness of fruits, furrowing of fruits, hypertrophy of the fruit apex, and fruit drop. These findings show great varietal differences in the effect of CPPU treatment. However, differences in effect of treatment between A. chinensis and A. deliciosa remained uncertain. Therefore, it is thought that further examinations remain necessary.

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Details 詳細情報について

  • CRID
    1390001204227851520
  • NII Article ID
    130004691344
  • DOI
    10.4035/jsfwr.49.13
  • ISSN
    18832261
    03891763
  • Text Lang
    ja
  • Data Source
    • JaLC
    • Crossref
    • CiNii Articles
  • Abstract License Flag
    Disallowed

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