Application of chlorfenuron_Kain Industrial Additive

Background and overview^[1]

Chlofenuron [1-(2-chloropyridin-4-yl)-3-phenylurea, CPPU], also known as chlorfenuron, KT-30, etc., is a plant growth regulator of the cytokinin family. Before harvest, it can induce callus growth and promote bud development. After harvest, it has a significant effect on controlling postharvest leaf yellowing and postharvest diseases of various fruits and vegetables. For example, CPPU can delay the growth of cabbage and rice leaves. Waiting for yellowing has a significant effect;

Zhang Lubin et al. found that exogenous CPPU treatment can effectively reduce the disease index of mango fruits during storage, delay the peak of ethylene production, and reduce polygalacturonase (PG) and endoglucanase ( Cx) activity. In addition, Huang et al. used different concentrations of CPPU to treat broccoli and bananas, and found that it could not only delay the ripening and softening of bananas and broccoli, but also maintain color, resist fungal infection, and extend the shelf life; some studies also found that CPPU treatment with appropriate concentrations It can better maintain the integrity of kiwi fruit cell wall and membrane and slow down the oxidation of its membrane structure.

Apply ^[1]

CPPU treatment has a better effect on maintaining the quality of lotus pods and lotus seeds.

1. Effects of CPPU treatment on sensory scores and phenotypes of fresh lotus pods and lotus seeds

During storage, the phenotype and taste of lotus pods and lotus seeds decreased to varying degrees. Figure 1 shows that when the lotus pods are just harvested, the lotus chambers are emerald green, the lotus seeds are plump, the meat is crisp and tastes excellent. On the 2nd day after harvest, there was no obvious change in the phenotype of CK and CPPU lotus cells, and the lotus seeds changed from green to yellow-green. At 4 days, the CK lotus cells showed slight browning, the lotus seeds showed obvious browning, and the taste decreased significantly. The sensory score dropped to 57.32 points. At this time, the lotus cells and lotus seeds in the CPPU still maintained a greener appearance and fresh taste. The sensory score The score is 80.20 points; by the 6th day, a large area of ​​browning appeared in the CK lotus house, and the taste of the lotus seeds dropped sharply. Brown spots began to appear in the CPPU lotus house. The degree of browning of the lotus seeds was much lower than that of the CK, and still maintained a good taste; by the 8th day At d, the lotus seeds in the CK had shown large areas of browning, and the lotus seeds were obviously soft and rotten, losing their edible value. At this time, the lotus seeds in the CPPU also showed obvious browning. Although the skin of the lotus seeds was obviously browned, it still remained relatively It has a hard texture and has certain edible value. The above results show that CPPU treatment can effectively maintain the phenotype and taste of fresh lotus pods and lotus seeds.