Effects of TiO2 on the quality of pitaya

doi:10.16178/j.issn.0528-9017.20230930

Abstract

Abstract:

In recent years, facility cultivation of pitaya has developed rapidly in Zhejiang Province. However, protected cultivation in the winter and spring seasons in Zhejiang Province is still affected by unfavorable factors such as low temperature and weak light, which often leads to low photosynthetic rate and seriously affects the commercialization of pitaya and the economic benefits of farmers. In this study, the pitaya cultivar Hongshuijing was used as the research material, and three different concentration treatments of a novel photosynthesis promoter (TiO₂) were set up along with a control group. When the fruits ripened, the external physical properties and quality properties of pitaya were determined. The results showed that dilution of 1 500 times treatment exhibited the best effect in improving the appearance and physical properties (single fruit weight, fruit longitudinal diameter, and fruit transverse diameter) of pitaya. Both the dilution of 1 500 times and 1 000 times treatments had good effects on improving the quality properties (vitamin C content, soluble sugar content, soluble solid-acid ratio, soluble solid content) of pitaya fruits. In general, TiO₂ had significant effects on the quality of pitaya, among which the dilution of 1 500 times treatment showed the best effect. The results of this study will provide new theoretical and practical references for pitaya cultivation in Zhejiang Province.

Key words: TiO₂, pitaya, photosynthesis promoter, quality

CLC Number:

S667.9

XU Weiwei, HAN Shaobo, CHEN Jianghui, SUN Wu, CHEN Yueming, CUI Yongyi, LI Xiaobai. Effects of TiO₂ on the quality of pitaya[J]. Journal of Zhejiang Agricultural Sciences, 2026, 67(1): 57-61.

Figures/Tables 2

References 13

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处理	果实硬度/ (kg·cm^-2)	单果重/ g	可食率/%	果实纵径/ mm	果实横径/ mm
对照组(CK)	0.54±0.02 a	141.77±7.87 c	73.56±1.97 a	80.89±1.43 b	59.27±2.96 b
TiO₂稀释1 000倍	0.58±0.03 a	199.96±10.36 b	74.11±1.05 a	81.60±2.11 b	65.14±3.26 b
TiO₂稀释1 500倍	0.56±0.03 a	228.82±8.46 a	76.12±2.99 a	86.44±2.01 a	69.62±2.48 a
TiO₂稀释2 000倍	0.55±0.01 a	150.82±9.02 c	72.23±2.59 a	81.44±1.76 b	62.62±3.13 b

处理	果实硬度/ (kg·cm^-2)	单果重/ g	可食率/%	果实纵径/ mm	果实横径/ mm
对照组(CK)	0.54±0.02 a	141.77±7.87 c	73.56±1.97 a	80.89±1.43 b	59.27±2.96 b
TiO₂稀释1 000倍	0.58±0.03 a	199.96±10.36 b	74.11±1.05 a	81.60±2.11 b	65.14±3.26 b
TiO₂稀释1 500倍	0.56±0.03 a	228.82±8.46 a	76.12±2.99 a	86.44±2.01 a	69.62±2.48 a
TiO₂稀释2 000倍	0.55±0.01 a	150.82±9.02 c	72.23±2.59 a	81.44±1.76 b	62.62±3.13 b

处理	V_C含量/ (mg·kg^-1)	可滴定酸含量/ %	可溶性糖含量/ %	固酸比	可溶性固形物含量/ %
对照组(CK)	72.8±3.6 c	0.19±0.01 a	20.34±1.02 c	66.74±2.40 b	12.68±0.33 b
TiO₂稀释1 000倍	83.4±4.2 b	0.18±0.02 a	28.16±1.41 a	74.28±3.73 a	13.37±0.27 a
TiO₂稀释1 500倍	98.9±4.9 a	0.18±0.01 a	24.18±1.21 b	77.39±2.78 a	13.93±0.40 a
TiO₂稀释2 000倍	79.1±4.0 c	0.19±0.01 a	21.12±1.06 c	67.00±3.43 b	12.73±0.34 b

处理	V_C含量/ (mg·kg^-1)	可滴定酸含量/ %	可溶性糖含量/ %	固酸比	可溶性固形物含量/ %
对照组(CK)	72.8±3.6 c	0.19±0.01 a	20.34±1.02 c	66.74±2.40 b	12.68±0.33 b
TiO₂稀释1 000倍	83.4±4.2 b	0.18±0.02 a	28.16±1.41 a	74.28±3.73 a	13.37±0.27 a
TiO₂稀释1 500倍	98.9±4.9 a	0.18±0.01 a	24.18±1.21 b	77.39±2.78 a	13.93±0.40 a
TiO₂稀释2 000倍	79.1±4.0 c	0.19±0.01 a	21.12±1.06 c	67.00±3.43 b	12.73±0.34 b

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Effects of TiO₂ on the quality of pitaya

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