Effects of Forchlorfenuron Treatment on the Quality of Six Varieties of Kiwifruit during Harvest and Ripening Periods

To investigate the effects of forchlorfenuron treatment on the sensory qualities of different varieties of kiwifruit, Qin Mei, Xu Xiang, Atlantis, Hayward, Qi Hong, and Hong Yang kiwifruits were used as experimental materials, and all fruits were treated with 5 mg/L forchlorfenuron during the full bearing period. Quality indices, including physical and chemical indices, sensory evaluation, and aroma components, of control and forchlorfenuron-processed fruits on the harvest day and during the ripening period were measured. The results showed that on harvest day, the hardness, titratable acidity, and chlorophyll content of control fruits were significantly higher than those of forchlorfenuron-processed fruits, but the soluble solids content (SSC) of control fruits was significantly lower than that of forchlorfenuron-processed fruits. When all fruits were ripened, the shelf life of the fruits treated with forchlorfenuron was shorter than that of control fruits to varying degrees. Control fruits had significantly higher SSC and titratable acidity, and significantly lower chlorophyll contents than forchlorfenuron-processed fruits, and there were no significant changes in water content. The electronic nose was used to better identify and distinguish the differences in aroma substances between controls and forchlorfenuron-processed fruits. Based on the results of comprehensive sensory evaluation and measurements of the shelf life, physicochemical indices, and content of aromatic substances, forchlorfenuron treatment exhibited less impact on Hayward kiwifruit, but had a significant adverse effect on Qin Mei, Xu Xiang, Stuart, and Hong Yang kiwifruits. In agricultural production, forchlorfenuron can be selectively used according to kiwifruit variety to improveoutput and avoid unnecessary economic losses.