摘要
以“马瑟兰”和“美乐”为试材,分别设置A肥和B肥5个施肥浓度梯度处理(A为自制葡萄专用肥、B为商业顺宝液体有机肥),浓度梯度分别为667 m^(2)施0、5、10、15、20、25 kg,研究施用A肥和B肥5个浓度梯度处理下对不同时期葡萄浆果的花色苷、可溶性固形物、单宁及总酚含量的影响,以期为葡萄园酿酒葡萄品质的提高提供参考依据。结果表明:与A1和B1相比,A4和B4处理显著提高“马瑟兰”和“美乐”葡萄果实花色苷含量,分别增加了59.56%、28.47%和39.93%、48.92%;A4和B3处理显著提高“马瑟兰”和“美乐”果实可溶性固形物含量,分别增加了3.95%、8.30%和0.08%、8.91%;A3和B4处理显著提高“马瑟兰”和“美乐”果实单宁含量,分别增加了10.32%、2.81%和21.40%、24.65%;A4和B3处理显著提高“马瑟兰”和“美乐”果实总酚含量,分别增加了16.37%、35.97%和8.68%、7.73%。综合评价后得出,667 m^(2)施15 kg和20 kg的施肥梯度效果最佳,显著提高了葡萄浆果的品质。667 m^(2)施15 kg和20 kg的施肥量能够改善葡萄品质,提高葡萄产量。
Taking‘Marselan’and‘Merlot’as experimental materials,five concentration gradients of A fertilizer and B fertilizer(A is self-made organic fertilizer,B is commercial organic fertilizer)were set up,and the concentration gradients were 0,5,10,15,20,25 kg per 667 m^(2),respectively.The effects of five concentration gradients of A fertilizer and B fertilizer on anthocyanin,soluble solids,tannin and total phenol content of grape berries in different periods were studied,in order to provide reference for improving the quality of wine grapes in vineyards.The results showed that compared with A1 and B1,A4 and B4 treatments significantly increased the anthocyanin content of‘Marselan’and‘Merlot’grape fruits by 59.56%,28.47%and 39.93%,48.92%,respectively.A4 and B3 treatments significantly increased the soluble solids content of‘Marselan’and‘Merlot’fruits by 3.95%,8.30%and 0.08%,8.91%,respectively.A3 and B4 treatments significantly increased the tannin content of‘Marselan’and‘Merlot’fruits by 10.32%,2.81%and 21.40%,24.65%,respectively.A4 and B3 significantly increased the total phenolic content of‘Marselan’by 16.37%and 35.97%,respectively.A4 and B4 treatments significantly increased the total phenolic content of‘Merlot’fruit by 8.68%and 7.73%,respectively.After comprehensive evaluation,the fertilization gradient of 15 kg per 667 m^(2)and 20 kg per 667 m^(2)had the best effect and significantly improved the quality of grape berries.The application rate of 15 kg per 667 m^(2)and 20 kg per 667 m^(2)could improve the quality and yield of grape.
作者
撒晓梅
李明
SA Xiaomei;LI Ming(School of Agriculture,Ningxia University,Yinchuan,Ningxia 750021;School of Food and Wine,Ningxia University,Yinchuan,Ningxia 750021)
出处
《北方园艺》
CAS
北大核心
2023年第6期26-33,共8页
Northern Horticulture
基金
宁夏回族自治区重点研发资助项目(2021BBF03006)
西夏区科技局资助项目(021904220004)。
关键词
浓度梯度
酿酒葡萄
浆果品质
concentration gradient
bine grapes
berry quality
