红宝石无核和红地球葡萄果实着色与糖、酸含量的关系  

Relationship between berry coloration and the contents of sugar and acid of Ruby Seedless and Red Globe

作　　者：曹雄军[1] 石雪晖[1] 金燕[1] 邓海燕[2] 

机构地区：[1]湖南农业大学园艺园林学院,长沙410128 [2]广西大学农学院,南宁530004

出　　处：《中外葡萄与葡萄酒》2009年第5期12-15,共4页Sino-Overseas Grapevine & Wine

基　　金：农业部农业公益性行业科研项目"葡萄现代产业技术体系研究与建立"(编号:nyhyzx07-027)

摘　　要：以避雨栽培条件下欧亚种葡萄红宝石无核和红地球为试材,测定套袋果实果皮中的色素(叶绿素、类胡萝卜素、花色苷)及果肉中的总糖、总酸含量,分析果实着色与果肉糖、酸含量的关系。结果表明,在果实成熟过程中,果肉中的糖、酸含量是果实着色的重要影响因子,红宝石无核和红地球果皮中的叶绿素、类胡萝卜素、花色苷的含量与果肉中糖积累的相关性均达到极显著水平,与果肉中的酸含量均呈极显著的负相关。The correlation between grape berry coloration and the contents of sugar and acid in sarcocarp of the Ruby Seedless and Red Globe （Vitis vinifera L.） cultivars grown in a rain-shelter-cultivation was studied, in which the pericarpial pigments （chlorophyll, carotenoid, anthocyanin） were measured for berry coloration parameters. The results showed that the sugar and the acid were the important factors influencing berry coloration during fruit maturation. There were significant positively correlation between the contents of chlorophyll, carotenoid, and anthocyanin in nerry pericarp and the sugar accumulation in sarcocarp, The correlations between the periearpial pigment contents and the sarcocarpial acid were negatively significant at 0.01 level.

关 键 词：红宝石无核 红地球 着色 糖 酸含量 

分 类 号：Q945.65[生物学—植物学]