| 浆果生长期水杨酸和乙烯利处理对梅鹿辄葡萄品质的影响 |
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| 引用本文： | 张 燕,任 磊,代红军.浆果生长期水杨酸和乙烯利处理对梅鹿辄葡萄品质的影响[J].西北农业学报,2014,23(11):110-117. |
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| 作者姓名： | 张 燕 任 磊 代红军 |
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| 作者单位： | （1.宁夏大学 农学院，银川 750021；2.宁夏大学 葡萄与葡萄酒教育部工程研究中心，银川 750021） |
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| 基金项目： | 国家自然科学基金（31260456）。 |
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| 摘 要： | 为了探索浆果生长期不同质量浓度的水杨酸和乙烯利处理对酿酒葡萄果实品质的影响,以贺兰山东麓产区玉泉营4a生梅鹿辄葡萄为试材,在葡萄浆果生长期设置50、100、200 mg·L-1的水杨酸和300、600、900mg·L-1的乙烯利处理,研究不同果实的可溶性固形物、总糖、总酸、总酚、单宁以及总花色素含量等品质指标的影响,并运用主成分分析法对各指标进行综合分析评价。结果表明,不同处理可有效提高果实品质,且影响显著。其中经600 mg·L-1乙烯利处理果实的总糖、总酚、总花色素分别较对照提高10.76%、22.32%、39.96%;尤其经100mg·L-1水杨酸处理的效果更明显,果实的总糖、总酚、单宁较对照分别提高13.64%、44.24%、44.74%。说明,100mg·L-1水杨酸及600mg·L-1乙烯利处理最有利于酿酒葡萄果实品质提高。
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| 关 键 词： | 酿酒葡萄 水杨酸 乙烯利 品质 |
Effects of Salicylic Acid and Ethephon on Quality of Wine Grapes during Growth and Development Period |
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| ZHANG Yan,REN Lei and DAI Hongjun.Effects of Salicylic Acid and Ethephon on Quality of Wine Grapes during Growth and Development Period[J].Acta Agriculturae Boreali-occidentalis Sinica,2014,23(11):110-117. |
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| Authors: | ZHANG Yan REN Lei and DAI Hongjun |
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| Abstract: | The study was to elucidate effect of different concentration of salicylic acid and ethephon on quality of wine grape. Merlot wine grape was used as experiment material, and different treatments were set 50 mg·L-1, 100 mg·L-1 and 200 mg·L-1 for salicylic acid, and 300 mg·L-1, 600 mg·L-1 and 900 mg·L-1 for ethephon, and the measured grape quality indicators included TTS, total soluble sugar, total acid, total phenols, tannin and anthocynidin etc. The principal component analysis method was applied to evaluate main quality factors. The results showed that different treatments had significant impacts on fruit maturity, which could effectively improve fruit quality. Compared with the control, the ethephon treatment with 600 mg·L-1 could increase total soluble sugar, total phenols and anthocynidin by 10.76%, 22.32% and 39.96%, respectively. In particular, salicylic acid treatment with 100 mg·L-1 could increase total soluble sugar, total phenols and tannin by 13.64%, 44.24% and 44.74%, respectively, compared to the control. These results indicated that the recommended concentration is 100 mg·L-1 for salicylic acid and 600 mg·L-1 for ethephon, which will improve the quality of wine grapes. |
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| Keywords: | Wine grape Salicylic acid Ethephon Quality |
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