疏果对“克瑞森”无核葡萄果实品质的影响

研究单穗留65、85、105、125粒果不同的疏果处理(以100粒为对照)对"克瑞森"无核葡萄果实着色和萎蔫程度、果梗拉力、单果粒重、果实硬度、可溶性糖和有机酸含量等相关果实品质因素的影响。结果表明:65和85粒处理果实紫红,着色均匀,几乎没有萎蔫出现。65粒处理果梗拉力最大。100粒处理果实有机酸含量明显高于其它处理。单果粒重、果实硬度和可溶性糖含量没有差异。综合果实品质评价指标,以留有65粒果处理最好。

Effects of Fruit Thinning on Quality of ‘Crimson' Seedless

The effects of four different treatments of fruit thinning 65,85,105,125 on fruit colour and wilting level,pedicle tension,weight of single fruit,hardness,soluble sugar and organic acid content of ’ Crimson’ seedless were studied compared with 100.The results showed that the grapes treatment of 65 and 85 fruit had purplish red,colour equality,no wilting fruits.To pedicle tension,the grapes treatment of 65 fruit was maximum.The grapes treatment of 100 fruit had the most significant effects on organic acid content.Weight of fruit,hardness and soluble sugar content had no significant differences.Combining the evaluation indicator of fruit quality,65 fruit was the best treatment.