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作 者:付艳东[1] 杜远鹏[1] 马艳春[1] 翟衡[1]
机构地区:[1]山东农业大学园艺科学与工程学院/作物生物学国家重点实验室,山东泰安271018
出 处:《中外葡萄与葡萄酒》2013年第2期8-11,共4页Sino-Overseas Grapevine & Wine
基 金:现代农业产业技术体系专项资金(CARS-30)
摘 要:以早熟巨峰为试材,采用南开大学研制的一种生长延缓剂,于花前10 d和花后10 d进行2种浓度的处理,测定主梢和副梢生长量及果实品质,发现该制剂能够抑制葡萄新梢生长,对副梢的抑制作用强于主梢,并且随处理浓度的增加,抑制作用增强。0.5 mL/L浓度处理后的副梢长度、质量及节数分别比对照减少41.84%、54.90%、36.22%,节间长度和粗度分别比对照减少32.77%和19.28%;各处理对14节以下主梢节间长度没有明显抑制作用,对上部节位节间抑制减少2.4%~5.5%。0.25 mL/L和0.5 mL/L浓度处理分别使穗重比对照增加了20.79%和52.53%,使果实可滴定糖含量分别比对照增加3.1 g/L和5.4 g/L;高浓度处理增加了果实可滴定酸含量,降低了花青素含量,但差异不显著。各处理显著增加了枝条中的束缚水/自由水,降低了游离氨基酸含量,但对枝条的可溶性糖和淀粉含量没有显著影响。Early-ripening Kyoho was used as material to be treated with "Nankai preparation" at 10 days pre-flowering and 10 days after flowering. The primary shoot and secondary shoot growth, fruit quality were tested. The results indicated that "Nankai preparation" could inhibit the shoot growth; the secondary shoot growth was more inhibited than primary shoot. In addition, its functional intensity built up gradually with the concentration increase. Compared with the control, the secondary shoot length, shoot weight and node number decreased by 41.84%, 54.90%, 36.22% respectively and the node length and width decreased by 32.77% and 19.28%. The "Nankai preparation" had no effect on the lower 14 nodes length of primary shoot, while the upper nodes length decreased by 2.4%- 5.5%. The fruit cluster weight increased by 20.79% and 52.53% under the 0.25 mL/L和30.5 mL/L "Nankai preparation" treatment, and the soluble sugar content increased by 3.1 g/L and 5.4 g/L. 0.5 mL/L "Nankai preparation" treatment increased the titrable acid content(p〈0.05), and decreased anthocyanin content(p〈0.05). All "Nankai preparation" treatments significantly increased the ratio of bound water/free water and decreased cane free amino acid content, but had no significant effect on the soluble sugar and starch contents in cane.
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