茉莉酸酯类对‘圣诞玫瑰’葡萄果实着色及品质的影响  

Effect of jasmonates on coloration and quality of the 'Christmas Rose' grape berry

作　　者：孙晓文[1] 高登涛[1] 魏志峰[1] 郭景南[1] 曹锰[1] 

机构地区：[1]中国农业科学院郑州果树研究所,郑州450009

出　　处：《果树学报》2016年第1期43-51,共9页Journal of Fruit Science

基　　金：中国农业科学院科技创新工程专项经费项目(CAAS-ASTIP-2015-RIP-04-07);河南省科技攻关项目(142102110075);公益性行业(农业)科研专项经费(nyhyzx 201203075-05)

摘　　要：【目的】研究不同浓度二氢茉莉酸丙酯(PDJ)、茉莉酸甲酯(MeJA)对葡萄果实着色及品质的影响,为合理利用PDJ、MeJA改善葡萄果实色泽、提高果实品质提供理论依据。【方法】以葡萄品种‘圣诞玫瑰’为试材,于转色期分别对果穗进行不同质量浓度(10 mg·L^(^(-1)),50 mg·L^(-1))PDJ、MeJA处理,研究花色苷、叶绿素、总酚、类黄酮、可溶性固形物等色泽、品质指标的变化。【结果】PDJ、MeJA处理能够显著提高果皮中花色苷含量,降低叶绿素a、b含量,改善果实色泽;PDJ、MeJA处理后红绿色差指标a*值以及颜色指数CIRG值显著升高,而果面亮度L*值和黄蓝色差指标b*值显著下降,果实着色程度显著提高。PDJ、MeJA处理能够显著提高果实可溶性固形物、维生素C含量,促进果皮中总酚、类黄酮的积累,改善果实品质。在改善果实着色、提高果实品质方面,同浓度PDJ处理作用效果优于MeJA;50 mg·L^(-1)PDJ、MeJA处理效果分别好于10 mg·L^(-1)PDJ、MeJA处理。【结论】2种不同浓度PDJ、MeJA处理均改善了‘圣诞玫瑰’葡萄果实着色及品质,其中以50 mg·L^(-1)PDJ处理作用效果最佳。【Objective】The‘Christmas Rose＇grape is a type of the late-maturing cultivars which is widelyplanted in China. It is favored by consumers because of its delicate flesh,resistance to storage and trans-portation,and high quality. However,in some areas,the coloration of the‘Christmas Rose＇grape wasnot very good because of high temperature and humidity,which affected its internal and external quali-ties. In recent years,researchers found that jasmonates,which widely exist in plants,could improve col-oration of fruit by promoting the accumulation of anthocyanin. This study is to explain the effect of differ-ent concentrations of exogenous prohydrojasmon（PDJ）,methyl jasmonate（MeJA） on the coloration andquality of the‘Christmas Rose＇grape so as to provide some theoretical evidence to improve colorationand quality of this grape berry.【Methods】The trial was conducted at the experimental farm of the Zheng-zhou Fruit Research Institute,CAAS,on uniform 6-year-old‘Christmas Rose＇grapevines. All treat-ments were applied in three replications and arranged in a complete randomized block design,with a sin-gle grapevine for each replication. Two different concentrations（10 mg·L-1,50 mg·L-1） of prohydrojas-mon,methyl jasmonate were respectively applied to the‘Christmas Rose＇grape berries. The aqueous so-lutions of both treatments and control involved 0.1% Tween-80 and 1% ethanol. The experimental grapeberries were sprayed uniformly with aqueous solution twice at the beginning of veraison and 7 days laterafter the first application. After the first treatment,samples were taken every 10 days until the fruit wasripe when the seeds were completely brown and the soluble solids content no longer increased. A total of40 single berries from the top,middle and bottom parts of randomly selected 10 grape bunches werepicked and brought to the laboratory for analysis. The coloration of the grape berry was measured by a Mi-nolta colorimeter and expressed as the L＊value（the fruit surface light brightne

关 键 词：葡萄果实 二氢茉莉酸丙酯 茉莉酸甲酯 果实色泽 果实品质 

分 类 号：S663.1[农业科学—果树学]