期刊
BIOMOLECULES
卷 11, 期 9, 页码 -出版社
MDPI
DOI: 10.3390/biom11091257
关键词
tetramycin; chitosan; kiwifruit; soft rot; adjuvant; yield and quality
资金
- Support Plan Projects of Science and Technology Department of Guizhou Province [(2021)YB237, (2020)1Y016, (2019)2703, (2017)2566-1]
- Support Plan Projects of Guiyang City [(2017)26-1]
- Science and technology innovation talent project of Guizhou Province [(2016)5672]
The co-application of chitosan and tetramycin was found to effectively enhance resistance against kiwifruit soft rot, improve fruit growth, enhance fruit quality, and increase fruit aroma. Chitosan acted as an adjuvant to enhance tetramycin's efficacy in controlling soft rot and promoting overall fruit improvements, indicating a potential combination for disease management in kiwifruit cultivation.
In this study, the co-application of chitosan and tetramycin against kiwifruit soft rot and its effects on the disease resistance, growth, quality and aroma of kiwifruit were investigated. The results show that chitosan could effectively enhance tetramycin against soft rot of kiwifruit with the field control efficacy of 85.33% for spraying chitosan 100 time + 0.3% tetramycin AS 5000-time dilution liquid, which was higher than 80.99% for 0.3% tetramycin AS 5000-time dilution liquid and significantly (p < 0.01) higher than 40.66% for chitosan 100-time dilution liquid. Chitosan could significantly (p < 0.05) improve the promoting effects of tetramycin on total phenolics, total flavonoids, SOD activity of kiwifruit compared to tetramycin during storage for 0-28 days and enhance the disease resistance of kiwifruit. Moreover, the co-application of chitosan and tetramycin was more effective than tetramycin or chitosan alone in enhancing fruit growth, improving fruit quality and increasing fruit aroma. This study highlights that chitosan can be used as an adjuvant to enhance tetramycin against soft rot of kiwifruit and promote tetramycin's improvement for the single fruit volume and weight, vitamin C, soluble sugar, soluble solid, dry matter, soluble protein, titratable acidity and aroma of kiwifruit.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据