柠檬酸与草酸不同施用浓度对葡萄产量、品质及养分吸收的影响  

Effects of different concentrations of citric acid and oxalic acid on yield,quality and nutrient absorption of grape

作　　者：司鹏 邵微[2,3] 徐国益[2] 于会丽 谢宁 杜国强[1] SI Peng;SHAO Wei;XU Guoyi;YU Huii;XIE Ning;DU Guoqiang(College of Horticulture,Hebei Agricultural University,Baoding 071000,Hebei,China;Zhengzhou Fruit Research Institute,Chinese Academy of Agricultural Sciences,Zhengzhou 450009,Henan,China;College of Forestry,Henan Agricultural University,Zhengzhou 450002,Henan,China)

机构地区：[1]河北农业大学园艺学院,河北保定071000 [2]中国农业科学院郑州果树研究所,郑州450009 [3]河南农业大学林学院,郑州450002

出　　处：《果树学报》2023年第8期1606-1614,共9页Journal of Fruit Science

基　　金：中央级公益性科研院所基本科研业务费专项(Y2022XC05);河北省现代农业产业技术体系创新团队建设专项资金(13000022P00E90410004M)。

摘　　要：【目的】探讨柠檬酸、草酸与氮磷钾肥配施对葡萄产量、果实品质、养分吸收的影响,并筛选出最适低分子质量有机酸与应用浓度,为阳光玫瑰葡萄提质增香专用肥料的研发提供参考。【方法】以施用氮磷钾肥为对照,设置5%与10%的柠檬酸(LC与HC)、草酸(LO与HO)与氮磷钾肥配施为处理,测定葡萄单果质量、产量、品质、养分及香气物质含量等指标。【结果】与对照相比,10%草酸处理葡萄产量显著升高36.18%,硬度显著升高11.94%。5%草酸处理下果实可溶性固形物含量与可溶性糖含量均为最高,分别较对照显著升高18.75%与69.21%;5%柠檬酸、草酸处理果实糖酸比显著升高,10%柠檬酸、草酸处理果实维生素C含量显著升高。草酸处理显著提高了葡萄果实感官肉质风味与综合评价指标。5%草酸处理较对照显著降低了叶片中NPK含量,而10%柠檬酸处理果实NPK含量均有所升高,其中P与K含量较对照显著升高60.42%与24.02%;施用柠檬酸与草酸均增加了葡萄果实香气物质含量,其中10%柠檬酸处理醛类物质含量最低,为61%。【结论】草酸与氮磷钾配施提升了阳光玫瑰葡萄产量与品质,其中以10%草酸效果最佳。【Objective】Shine Muscat grape is characterized by large berry size,yellow-green peel,crisp and juicy flesh,and rose fragrance,with soluble solids content higher than 20%.In addition,this grape variety has the advantages of disease resistance,high yield,high quality,and good storage and transportation performance.It has been favored by consumers,with high economic value and great market potential.Due to excessive expansion of fruit production and unscientific fertilization,soil hardening and the soil ecosystems deterioration is becoming more and more serious,leading to tree malnutrition and fruit quality decline.All these ultimately seriously restrict the high-quality and efficient development of the grape industry.Citric acid and oxalic acid,as rhizosphere exudates,can activate mineral elements in soil by affecting the rhizosphere microenvironment and microbial community,and participate in the nitrogen cycle,thereby enhancing plant nutrient absorption.Therefore,citric acid and oxalic acid have the potential as fertilizer synergists,but there are few reports on their effects in improving the quality and aroma of grapes and on utilization rate of fertilizers.The effects of citric acid and oxalic acid combined with NPK fertilizer on berry quality,nutrients,and aroma substances were examined and the optimum organic acid application concentrations were screened to provide a reference for the research and development of special fertilizer for improving the quality and aroma of Shine Muscat grape.【Methods】In this paper,application of NPK fertilizer alone was used as the control,and the combination with application of 5% or 10% citric acid(LC or HC,respectively) or 5% or 10% oxalic acid(LO or HO,respectively) was set.Berry quality,yield,nutritional components,and aroma content were determined.【Results】Compared with the control,fruit firmness was significantly increased by HO treatment but significantly decreased by citric acid treatment.Compared with the control,the grape yield of HO treatment was significant

关 键 词：葡萄 柠檬酸 草酸 果实品质 产量 

分 类 号：S663.1[农业科学—果树学]