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农学学报 ›› 2018, Vol. 8 ›› Issue (3): -.doi: 10.11923/j.issn.2095-4050.cjas16120029

所属专题: 园艺

• 林学 园艺 园林 食用菌 •    

不同摘叶方式对赤霞珠葡萄果实品质的影响

王爱玲   

  1. 新疆维吾尔自治区葡萄瓜果研究所
  • 收稿日期:2016-12-28 修回日期:2017-08-21 接受日期:2017-09-25 出版日期:2018-03-21 发布日期:2018-03-21
  • 通讯作者: 王爱玲 E-mail:ailing210@126.com
  • 基金资助:
    现代农业产业技术体系专项资金资助项目(CARS-30)。

Effect of Leaf Picking on Fruit Quality of‘Cabernet Sauvignon’

  • Received:2016-12-28 Revised:2017-08-21 Accepted:2017-09-25 Online:2018-03-21 Published:2018-03-21

摘要: 研究不同摘叶方式对赤霞珠葡萄果实品质的影响,筛选出一种适合提高赤霞珠葡萄果实品质的摘叶处理方式。以赤霞珠葡萄为试材,在葡萄转色后摘叶,采用去除结果枝果穗下叶片全部摘除、保留靠近果穗1片叶和去叶不去叶柄等三种摘叶方式,以不摘叶为对照。测定果实品质相关指标。研究结果表明,在赤霞珠葡萄的成熟期采样,保留靠近果穗1片叶和去叶不去叶柄的果实单粒重高于其余摘叶方式。所有摘叶方式的果穗重、枝条成熟度和可溶性固形物指标没有明显的差异。三种摘叶方式的果实硬度均高于对照,且保留靠近果穗1片叶明显高于去叶不去叶柄。从色差L值看,保留靠近果穗1片叶与对照没有明显的差异;a值和b值,保留靠近果穗1片叶均高于其他处理。总糖含量、可滴定酸含量、糖/酸和固/酸指标,所有摘叶方式之间没有明显的差异。有机酸含量,三种摘叶处理均明显高于对照,但三种摘叶摘叶方式之间没有明显的差异。综合评价,在本试验中,保留靠近果穗1片叶是一种适合提高火焰无核葡萄果实品质的摘叶方式。

关键词: 甘薯, 甘薯, 鲜食型, 产量形成, 品质

Abstract: Take ''Cabernet Sauvignon'' grape as experiments materials, the effect of 3 defoliation treatments:remove all leaves around the cluster , keep one leave near the cluster, keep only the petioles around the cluster, with all leaves retained as contol, the fruit quality of the berries was studied. The results showed that the grain of treatment that keep one leave near the cluster, and the one that keep only the petioles around the cluster resulted in higher weight. There were no significant differences in the ear weight, branch maturity and soluble solids index. All 3 defoliation treatments resulted in higher fruit hardness, treatment that keep one leave near the cluster resulted better than the one that keep only the petioles around the cluster. There was no significant difference in L value between treatment that keep one leave near the cluster and the control, when it comes to the a values and b values, treatment that keep one leave near the cluster resulted higher value than other treatments. no significant difference showed in total sugar content, titratable acid content, sugar / acid and solid / acid index. All 3 defoliation treatments results in higher content of organic acids. In comprehensive evaluation, treatment that keep one leave near the cluster is the suitable way to improve the quality of ''Cabernet Sauvignon'' grape fruit.