Effects of exogenous application of CPPU, NAA and GA4+7 on parthenocarpy and fruit quality in cucumber (Cucumis sativus L.). (15th March 2018)

• Record Type: Journal Article
• Authors: Qian, Chunlu; Ren, Nannan; Wang, Jingye; Xu, Qiang; Chen, Xuehao; Qi, Xiaohua
• Is Part Of: Food chemistry. Volume 243(2018)
• Page Start: 410
• Page End: 413
• Publication Date: 2018-03-15
• Subjects: N-(2-chloro-4-pyridyl)-N′-phenylurea (PubChem CID: 93379) -- Naphthaleneacetic acid (PubChem CID: 6862) -- Gibberellin A4+A7 (PubChem CID: 165669); Cucumber -- CPPU -- Gibberellic acid -- Naphthaleneacetic acid -- Parthenocarpy; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2017.09.150
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: CPPU, NAA and GA4+7 induced fruit set and growth in cucumber. NAA treatment did not affect qualitative characteristics at harvest and after storage. CPPU treatment increased the flesh firmness at harvest, but decreased phenolic acid and vitamin C content after storage. GA4+7 treatment decreased the flesh firmness, but increased total flavonoids and protein content after storage. Abstract: In protected vegetable fields, plant growth regulators are often used to improve cucumber fruit growth. However, the effects of plant growth regulators on the appearance and nutritional quality of cucumber ( Cucumis sativus L.) remain largely unknown. In the present study, 100 mg/L N-(2-chloro-4-pyridyl)-N′-phenylurea (CPPU), naphthaleneacetic acid (NAA) or gibberellin A4+A7 (GA4+7 ) was applied to the female cucumber flowers 1 day before anthesis and at anthesis. The CPPU, NAA and GA4+7 treatments resulted in parthenocarpic fruits with similar weights, sizes and shapes as the pollinated fruits. NAA treatment did not affect the appearance and nutritional characteristics of cucumber at harvest and after storage. CPPU treatment increased the flesh firmness at harvest but decreased phenolic acid and vitamin C contents after storage. GA4+7 treatment decreased the flesh firmness but increased total flavonoids and protein content after storage.