水杨酸对赤霞珠葡萄果实内在品质的影响

以酿酒葡萄赤霞珠(Vitis vinifera L.cv.Cabernet Sauvignon)果实为试材,研究不同浓度水杨酸(SA)对葡萄果实内在品质的影响。采用不同浓度(0,1,2,4,5mmol·L-1)SA分别于花后30、60、70和90d浸果5min,测定果实中可溶性糖、可滴定酸和维生素C(Vc)的含量。结果表明,1mmol·L-1、2mmol·L-1水杨酸浸果后,葡萄果实中可溶性糖含量升高,在花后90天分别升高了18.38%和14.23%,与对照相比差异达显著水平;5mmol·L-1水杨酸浸果后花后90天葡萄果实可滴定酸含量降低了5%,但差异不显著;Vc含量在花后60d含量最高,其中2mmol·L-1浸果后效果最明显,升高了23.07%,差异显著。1mmol·L-1的水杨酸分别于花后30d,60d浸果有利于果实内在品质的形成。

Influence of Salicylic acid on the Internal Qualities of Grape Berry cv.Cabernet Sauvignon

In this experiment,the effects of salicylic acid （SA） on the concentration of soluble sugar,titratable acid and Vc in berries of Vitis vinifera L.cv.Cabernet Sauvignon were studied,providing a theoretical basis for the artificial regualtion of quality of grape berry.At different times （30,60,70,90 days after flowering）,the grapes soaked in different concentrations of salicylic acid （0,1,2,4,5 mmol · L^-1）in 5 minutes,and the concentration of soluble sugar,titratable acid,and Vc were determined.Results showed that 1 mmol · L^-1 and 2 mmol · L^-1 salicylic acid increased the soluble sugar in the grape berries,and on 90th day it was up to 18.38% and 14.23%,respectively,with significant difference.The titratable acid content decreased 5% lower than the control,but the difference between the treatment and control was not significant.Compared to control,the vitamin C content was the highest with an significant increase by 23.07% after the 60 days flowering.The results obtained in this paper indicated that salicylic acid treatment was beneficial to the formation of fruit internal quality.