ABA和BR对葡萄果实花色素苷和可溶性糖含量的影响  

Effect of ABA and BR on Anthocyanin and Soluble Sugar of Grape Seeds

作　　者：胡春霞[1] 王丽[1] 

机构地区：[1]抚顺师范高等专科学校,辽宁抚顺113006

出　　处：《鞍山师范学院学报》2009年第2期42-44,共3页Journal of Anshan Normal University

摘　　要：以京亚、藤稔、山葡萄品种为试验材料,于果实转熟期用ABA、BR处理葡萄果穗,对果实花色素苷含量与可溶性糖含量及相关关系进行研究.结果表明,ABA和BR能特异地促进果皮中花色素苷的形成,增加可溶性糖的含量,有促进着色的效果,京亚、山葡萄两品种果皮花色素苷含量与果实内可溶性糖含量呈高度正相关.Taking Jingya grapes,Tengren grapes, and wild grapes as experimental materials, the experiment adopts ABA and BR to process the ears of the grapes when they are getting into the mature stage. With a thorough analysis on the correlation between the anthocyanin content and the soluble sugar content of the grape seeds, the experiment reveals that, on the one hand, ABA and BR can promote the formation of anthocyanin in the grape skin and increase the soluble sugar content with a special effect on grape colors;on the other hand.The antocyanin content in the skin and the soluble sugar content in the flesh of the Jingya grapes and wild grapes are distinctively in positive correlation.

关 键 词：ABA BR 葡萄 花色素苷 可溶性糖 

分 类 号：S663.1[农业科学—果树学]