脱落酸对巨峰葡萄着色和果实品质的影响  

Effect of abscisic acid on the color and fruit quality of Kyoho grape

作　　者：曹慕明[1] 白先进[1] 李杨瑞[2] 谢太理[1] 文仁德[1] 刘金标[1] 

机构地区：[1]广西农科院南方葡萄研究中心,广西南宁530007 [2]广西作物遗传改良生物技术重点开放实验室,广西南宁530007

出　　处：《广东农业科学》2010年第2期111-113,共3页Guangdong Agricultural Sciences

基　　金：广西农业科学院发展基金(2007015);广西农业科学院作物遗传改良生物技术重点实验室开放课题(0815011-6-1-12);广西农业科学院基本科研业务专项(200931)

摘　　要：为提高巨峰葡萄夏收果的着色指数和综合品质,并达到提前上市、提高葡萄种植经济效益的目的,对巨峰葡萄用不同浓度ABA作浸果处理。结果表明,250mg/L的ABA能显著提高巨峰葡萄的着色指数,而且成熟早、转色快,可溶性固形物和总糖含量都得到不同程度的提高;且果肉不软化,果穗不掉粒,果实散发出浓郁香气。To improve the grape harvest in fruit color index and improve the comprehensive quality of fruit and to achieve early market, improve the economic benefits of grape cultivation, abscisic acid （ABA） was applied to dup Kyoho grape berries, a local main grape variety. The results from two-year investigation showed that compared with the non-ABA-treated controls, ABA of 250 mg/L could accelerate grapes ripening and coloring, increase coloring levels moreover, improve soluble solids and total sugar; Besides, the ABA-treated grapes hardly softened, droped from the brushes, and had a significant fruit aroma.

关 键 词：巨峰葡萄 ABA 葡萄着色 果实品质 

分 类 号：S663.1[农业科学—果树学]