摘要
以5年生酿酒葡萄赤霞珠为试验材料,通过测定叶片光合特性以及成熟期果实品质,研究胶冻样芽孢杆菌对赤霞珠葡萄光合作用及果实品质的影响.结果表明:不同剂量胶冻样芽孢杆菌处理对葡萄叶片光合特性和果实品质均有显著影响,其中胶冻样芽孢杆菌1.0 kg/667 m^2处理提高叶片光合特性效果显著,而0.5 kg/667 m2处理改善果实品质的效果最为明显.胶冻样芽孢杆菌0.5 kg/667 m^2处理后葡萄果实中可溶性总糖、还原糖、蔗糖、总酚含量分别较对照增加18.51%、21.31%、27.11%、120.35%.因此,施用胶冻样芽孢杆菌0.5~1.0 kg/667 m^2能有效提高赤霞珠葡萄的光合特性,增强果实品质.
Taking 5-year-old wine grape Cabernet Sauvignon as experimental material to study the effect of Bacillus mucilaginosus on photosynthesis and berry quality of Cabernet Sauvignon grape beads, by measuring the leaf photosynthetic characteristics and the mature period of berry quality. Experiments show that the different doses of B. mucilaginosus process of grape leaf photosynthetic characteristics and berry quality were significantly affected, the acres of jelly like Bacillus 1.0 kg/667 m^2 improved leaf photosynthetic characteristics effect is remarkable, and B. mucilaginosus 0.5 kg/667 m^2 improve berry quality effect is most obvious. B. mucilaginosus 0.5 kg/667 m^2 processing grape berry total soluble sugar, reducing sugar, sucrose, total phenolic contents are increased by 18.51%, 21.31%, 27.11%, 120.35%compared with CK. Therefore, the application of B. mucilaginosus 0.5 kg/667 m^2 to 1.0 kg/667 m^2 can better increase of Cabernet Sauvignon and light characteristics, so as to enhance the quality of berry.
出处
《农业科学研究》
2016年第2期25-28,38,共5页
Journal of Agricultural Sciences
基金
国家现代农业产业体系项目"国家葡萄产业体系栽培生理与调控岗位"(CARS-30-zp)
关键词
赤霞珠
胶冻样芽孢杆菌
光合作用
果实品质
Cabernet Sauvignon
Bacillus mucilaginosus
photosynthesis
berry quality
