不同架式对设施葡萄光合特性及果实品质的影响  

The Effect of Different Grape Training Structures on the Photosynthetic Character and Fruit Quality

作　　者：单守明[1] 平吉成[1] 王振平[1] 冯美[1] 王文举[1] 张亚红[1] 

机构地区：[1]宁夏大学农学院国家葡萄产业技术体系栽培与质量控制研究室,宁夏银川750021

出　　处：《山地农业生物学报》2010年第2期107-111,共5页Journal of Mountain Agriculture and Biology

基　　金：宁夏大学博士科研启动基金资助;宁夏大学自然科学基金项目(ZR200830)资助;银川市科技攻关项目"设施葡萄标准化栽培技术集成示范"资助;国家科技支撑项目(2007BAD57B05)资助

摘　　要：以设施红提葡萄为试材,研究不同的整形方式对葡萄叶片光合特性和光合关键酶活性的影响。结果表明:与扇形整形方式相比,L形和FI形整形方式可明显提高叶面积;在果实迅速发育时期,L形整形方式显著提高了叶绿素含量,Rubisco及Rubisco活化酶活性显著升高;同时,叶片质膜ATPase和叶绿体膜ATPase活性也显著升高,从而提高了叶片的光合速率。L形、FI形和V形整形方式均不同程度提高了平均单果质量、可溶性固形物含量,降低了可滴定酸含量,而L形则显著地提高了果实的品质。因此,适当的整形方式可通过调节提高设施葡萄的叶绿含量、光合关键酶和ATPase活性来提高光合速率,最终提高果实的品质。The effect of different grape training sing Vitis vinifera （var Red Globe） in greenh structures on the photosynthetic character and fruit quality uouse were investigated in the current case. The results showed that compared with the conventional training structure of fan type, the types of L and FI significantly increased the leaf area. In the rapid berry growth period, type L obviously elevated chlorophyll content and Rubisco, Rubisco activase activities. Also, the activity of P - ATPase or F ATPase was remarkably increased, resulting in an obvious increase in photosynthetic rate. The type L, FI or V might diversely increase the average berry weight and the content of soluble solid. Conversely, these types decreased the content of titratable acidity. Type L significantly enhanced the berry quality. Therefore, appropriate training structure may increase fruit quality via adjusting chlorophyll content, the photosynthetic key enzymes and ATPase activity in greenhouse.

关 键 词：葡萄 设施栽培 架势 光合特性 品质 

分 类 号：S663.1[农业科学—果树学]