葡萄日灼病阈值温度及主要影响因子分析  

Analysis of the Main Factors and Threshold Temperature on Vitis Berry Sunburn

作　　者：蒯传化[1] 刘三军[1] 吴国良[2] 杨朝选[1] 陈勇朋[1] 王鹏[3] 刘崇怀[1] 于巧丽[1] 

机构地区：[1]中国农业科学院郑州果树研究所,郑州450009 [2]河南农业大学园艺学院,郑州450002 [3]河南省农业科学院园艺研究所,郑州450002

出　　处：《园艺学报》2009年第8期1093-1098,共6页Acta Horticulturae Sinica

基　　金：农业行业科研专项(NYHYZX07-027);国家科技支撑计划项目(2008BAD92B04);现代农业产业技术体系建设专项;河南省重点攻关项目(092102110066)

摘　　要：以8年生‘红地球’葡萄为试材,从诱发果实日灼病发生的阈值温度(临界果面温度)研究入手,探索气温、光照、风速等对果面温度的影响。结果表明:果面高温是果实发生日灼的直接原因。在果实快速生长期测得日灼病发生的阈值温度为42.0～42.8℃(平均值42.3℃);遮阴下的果实突然暴露在阳光下12min果面温度可达最高;强烈光照是日灼病发生的最重要原因。在夏季晴天无风的中午,每10000lx的光照强度可使果面温度增高1℃左右;无风时果面温度显著高于风速1.5m.s-1以上时。风速3.0m.s-1,6min内果面温度降至最低;在相同的光温条件下,较高的空气湿度促进日灼的发生。The experiments were conducted in 8 years old grape Red Globe, studied the effect of sunlight, air temperature, wind speed and other factors on grape berry sunburn. The results showed that the higher temperature on fruit surface was the direct factor inducing grape sunburn. The threshold temperatures to induce sunburn ranged from 42.0℃ to 42.8℃ （ average temperature was 42.3℃） during fruit fast swell stage. It would reach to maximum after 12 minutes if the berries were suddenly exposed to the sunlight. The excessive sunlight increased both air temperature and fruit surface temperature. Therefore, excessive sunlight was the most important factor causing grape sunburn. The illumination per 10 000 lx could add about 1 ~C on fruit surface at noon of a shiny and windless day in summer. The fruit surface temperature was significantly higher on the days without wind than that when the wind speed was 1.5 m·s^-1 When wind speed approached 3.0 m·s^-1, the fruit surface temperature decreased to a very low level within 6 minutes. The higher relative humidity increased grape sunburn under the same light and temperature conditions.

关 键 词：葡萄 日灼病 阈值温度 温度 光照 风速 湿度 

分 类 号：S663.1[农业科学—果树学] Q945[农业科学—园艺学]