Effect of different concentrations of CPPU on physiological and nutritional quality of “xuxiang” kiwifruit

The cultivar of “xuxiang” kiwifruit which was the variety of Zhejiang was used as the raw material.After treated with different concentrations of CPPU (N- (2-choro-4-pyridyl) -N'-Phenylurea) (0, 5, 10, 20mg/L) , the fruit weights were investigated.Then “xuxiang” kiwifruits were stored at room temperature and cold storage.During the period of storage, the nutritional quality such as firmness and soluble solids were analyzed, meanwhile, relative conductivity and MDA were researched.In the concentration range, the result showed that the higher concentration of CPPU, the heavier of the fruit weight was.The concentration of CPPU (5mg/L) could keep the nutritional quality such as the total soluble solids and total sugar, maintain the integrity of the cell wall and membrane and slow membrane structure oxidation.However, the concentration (20mg/L) made fruit flavor inferior poor so that affected the value of commodities.The concentration (5mg/L) of CPPU was more suitable for industrial production.