摘要
以3年生的酿酒葡萄"品丽珠"为试材,采用疏叶和疏果的处理方法,测定果实中可溶性糖和酚类物质含量,研究谢花后不同叶果比处理对酿酒葡萄果实品质的影响,并利用主成分分析法确定了适宜叶果比,以期探索提高"品丽珠"葡萄品质的最佳叶果比。结果表明:提高叶果比可以提高果实中可溶性总糖、花色苷、单宁和总酚含量,降低可滴定酸含量,采收时果实的品质均得到提高。在处理过程中,果实中可溶性总糖含量和花色苷含量显著正相关,与滴定酸、单宁、总酚含量显著负相关。在葡萄果实采收时,20cm2·粒-1疏果处理果实可溶性总糖、花色苷、单宁和总酚含量分别比对照(15cm2·粒-1)提高了16.9%、19.1%、15.7%和15.9%,和对照间的差异达到显著水平。结果表明该处理的果实品质综合得分最高,为最适叶果比,可以显著提高贺兰山东麓"品丽珠"葡萄果实的品质。
3-year-old‘Cabernet Franc’was used as materials,and principal component analysis was used to study the efffects of thinning leaf and berry manipulation treatment after anthesis on sugar and phenols content in berry,in order to explore the suitable rate of foliar areas to berry number on‘Cabernet Franc’,in eastern foot of Helan Mountain.The results showed that the rate of foliar areas to berry number which was increased after anthesis could increase the content of total soluble soluble sugar,anthocyanin,tannin and total phenol,and the titrate acid content was decreased,berry quality atharvest time were increased.The total sugar content during experiment period was significant positive correlated with anthocyanin content,and significantly negative correlated with tannin,total phenol and titrate acid contents.The contents of total soluble sugar,anthocyanin,tannin and total phenols in the berry of 20 cm^2 per berry were 16.9%,19.1%,15.7%and 15.9%higher than those in CK(15 cm^2 per berry),respectively,and the differences all reached significant levels.Berry quality of different treatment were determined by using principal component analysis,the berry quality comprehensive socre of 20 cm^2 per berry was highest than other treatment.So,20 cm^2 per berry was the most suitable leaf-berry ratio,and this rate of foliar areas to berry number could significantly improve the‘Cabernet Franc’berry quality in eastern foot of Helan Mountain.
作者
孙霄
单守明
许亚丽
刘成敏
李映龙
SUN Xiao;SHAN Shouming;XU Yali;LIU Chengmin;LI Yinglong(College of Agriculture,Ningxia University,Yinchuan,Ningxia 75002)
出处
《北方园艺》
CAS
北大核心
2019年第8期53-58,共6页
Northern Horticulture
基金
国家自然科学基金资助项目(31560539)
关键词
葡萄
叶果比
果实品质
主成分分析
grape
leaf-berry ratio
berry quality
principal components analysis
