| 阳光玫瑰葡萄果实生长发育及品质对不同光质的响应 |
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| 引用本文： | 时晓芳,林玲,白先进,郭荣荣,谢林君,白扬,韩佳宇,张瑛,林玲,曹雄军.阳光玫瑰葡萄果实生长发育及品质对不同光质的响应[J].南方农业学报,2021,52(6):1641-1647. |
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| 作者姓名： | 时晓芳 林玲 白先进 郭荣荣 谢林君 白扬 韩佳宇 张瑛 林玲 曹雄军 |
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| 作者单位： | 广西农业科学院葡萄与葡萄酒研究所,南宁 530007;广西农业科学院,南宁 530007;广西真诚农业有限公司,南宁 53000 |
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| 基金项目： | 广西自然科学基金项目（2020GXNSFBA159019）；广西农业科学院基本科研业务专项（桂农科2021YT126，桂农科2020YM52，桂农科2018YM09） |
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| 摘 要： | 【目的】探讨阳光玫瑰葡萄果实生长发育及品质对不同光质的响应，为提高果实品质提供参考依据。【方法】通过夜间对盛花后1周的阳光玫瑰葡萄每天进行6 h补充红光、蓝光和白光处理，至果实转色完成后（共8周）停止补光，以不补光为对照，测定分析不同光质对果实生长发育期果实单粒重、横纵径、酒石酸、苹果酸及果实成熟采摘时可溶性固形物的影响。【结果】补光前期（补光1~4周）红光、蓝光和白光处理单粒重、纵径与对照无明显差异，补光后期（补光5~8周）各补光处理均能促进葡萄果实的单粒重、纵径、横径和可溶性固形物含量增加。与对照相比，红光处理6~8周对果粒横径有显著促进作用（P<0.05，下同），增幅为3.1%~8.1%，补光第7周的增幅最大；蓝光处理4~6周对果粒纵径有显著促进作用，增幅为3.8%~5.1%，最大差异出现在补光第6周。补光能增加酒石酸含量，红光在苹果酸代谢中起到积极作用，在果实转色后期能显著降低苹果酸含量5.1%~23.2%。补光对成熟期果实的糖酸比有促进作用，较对照显著增加7.5%~20.6%。成熟期果实生理和品质指标相关分析结果表明，补光后果实的单粒重、横径和纵径与果实酒石酸和苹果酸含量均呈极显著负相关（P<0.01）。【结论】阳光玫瑰葡萄果实发育期进行夜间补充红光、蓝光和白光对提高果实单粒重、果粒纵径、横径、可溶性固形物含量和糖酸比有促进作用；红光在苹果酸代谢中起积极作用，在转色后期促进苹果酸降解。建议生产上在阳光玫瑰葡萄果实发育前期补充蓝光，促进果粒拉长，果实发育后期补充红光，增加可溶性固形物含量，促进苹果酸降解，提高果实品质。
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| 关 键 词： | 阳光玫瑰葡萄 生长发育 果实品质 光质 |
| 收稿时间： | 2021-03-17 |
Response of berries development and quality of Shine Muscat grape to different light qualities |
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| SHI Xiao-fang,LIN Ling,BAI Xian-jin,GUO Rong-rong,XIE Lin-jun,BAI Yang,HAN Jia-yu,ZHANG Ying,LIN Ling,CAO Xiong-jun.Response of berries development and quality of Shine Muscat grape to different light qualities[J].Journal of Southern Agriculture,2021,52(6):1641-1647. |
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| Authors: | SHI Xiao-fang LIN Ling BAI Xian-jin GUO Rong-rong XIE Lin-jun BAI Yang HAN Jia-yu ZHANG Ying LIN Ling CAO Xiong-jun |
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| Affiliation: | 1. Grape and Wine Research Institute, Guangxi Academy of Agricultural Sciences, Nanning 530007, China;2. Guangxi Academy of Agricultural Sciences, Nanning 530007, China;3. Guangxi Zhencheng Agricultural Co., Ltd., Nanning 530000, China |
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| Abstract: | 【Objective】The response of berry growth and quality of Shine Muscat grape to different light qualities was studied to provide theoretical basis for improving fruit quality.【Method】In this experiment, the Shine Muscat grape one week after full bloom stage was treated with red, blue and white light for 6 h every night until the berry color totally changed(8 weeks). No supplementary light was as control. The effects of different light qualities on single berry weight, transverse and longitudinal diameters, tartaric acid, malic acid and soluble solids during fruit ripening and picking were analyzed.【Result】There was no great difference in single berry weight and longitudinal diameter between red light, blue light and white light treatment and the control in the early stage of light supplement(1-4 weeks), but the supplementary lighting treatments in the late stage(5-8 weeks) could promote the increase of single berry weight, longitudinal diameter, transverse diameter and soluble solids. The results showed that 6-8 weeks red light treatment had a significant promoting effect on fruit berry diameter(P<0.05, the same below), the increase range was 3.1%-8.1%, and the highest increase appeared in week 7. Blue light supplement for 4-6 weeks significantly promoted the berry longitudinal diameter, with an increase range of 3.8%-5.1%. The highest difference occurred at 6 weeks after light supplement. Supplemental light increased the content of tartaric acid, red light played a positive role in the metabolism of malic acid, and significantly reduced the content of malic acid by 5.1%-23.2%. Supplemental light promotes the sugar-acid ratio of the fruit in the mature stage, and increased 7.5%-20.6% compared with control. Correlation analysis of berry quality indexes at maturity showed that single grain weight, transverse diameter and longitudinal diameter of berry after light supplement treatment were extremely negatively correlated with tartaric acid and malic acid(P<0.01).【Conclusion】Red light, blue light and white light supplement at night during berry development period of Shine Muscat grape promotes the increase of single berry weight, berry longitudinal diameter, transverse diameter, soluble solid content, sugar-acid ratio. Red light plays an active role in malic acid metabolism and promotes malic acid degradation in the later stage of color transformation. It is suggested that blue light should be added in the early stage of berry development to promote berry elongation, and red light should be added in the late stage of berry development to increase soluble solid content, promote malic acid degradation and improve berry quality. |
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