冠菌素对‘火焰无核’葡萄果实着色及品质的影响  

Effects of coronatine on coloration and quality of“Flame Seedless”grape berry

作　　者：麦斯乐 王艳蒙 朱学慧 韩守安[2] 王敏 谢辉[2] 杭林枫 周龙[1] 张雯[2] MAI Sile;WANG Yanmeng;ZHU Xuehui;HAN Shou’an;WANG Min;XIE Hui;HANG Linfeng;ZHOU Long;ZHANG Wen(College of Horticulture,Xinjiang Agricultural University,Urumqi 830052,Xinjiang,China;Institute of Horticulture Crops,Xinjiang Academy of Agricultural Sciences,Urumqi 830091,Xinjiang,China;Chengdu Newsun Crop Science Co.,Ltd.,Chengdu 611630,Sichuan,China)

机构地区：[1]新疆农业大学园艺学院,新疆乌鲁木齐830052 [2]新疆农业科学院园艺作物研究所,新疆乌鲁木齐830091 [3]成都新朝阳作物科学股份有限公司,四川成都611630

出　　处：《经济林研究》2024年第1期201-210,共10页Non-wood Forest Research

基　　金：新疆维吾尔自治区重点研发项目(2022B02045-2);国家现代农业产业技术体系专项资金(CARS-29-ZP-08);新疆维吾尔自治区天山创新团队(2022D14014);“天山英才”青年科技拔尖人才项目(2022TSYCCX0068);新疆鲜食葡萄宜机标准化综合栽培技术研究(2022B02034-2)。

摘　　要：【目的】研究新型植物生长调节剂冠菌素Coronatine(COR)对‘火焰无核’葡萄果实着色及品质的影响,以期筛选出COR的最佳处理浓度,探明COR对葡萄果实着色及品质的影响,为COR的推广应用和葡萄生产提供理论依据和技术参考。【方法】以优良早熟葡萄品种‘火焰无核’葡萄为试材,果实转色初期设置3个COR蘸穗浓度处理,处理后至成熟期分6次采样,对果粒质量、果粒纵横径、果柄耐拉力、硬度、可溶性固形物、总酸、果实色泽、果皮花色苷、叶绿素、胡萝卜素、类胡萝卜素和酚类物质等指标进行连续测定,通过综合分析确定COR的最佳处理浓度。【结果】COR不同浓度处理均可以显著提高果实的单粒质量、可溶性固形物含量,降低总酸含量,提高果实固酸比,提高果皮花色苷含量,降低叶绿素含量,改善果实品质,促进果实着色。其中以COR 2000倍处理的综合品质最佳,与对照相比,可溶性固形物含量提高了8.43%,总酸含量降低了26.19%,固酸比提高了46.31%,花色苷含量提高了1.53倍,叶绿素含量降低了18.18%,a^(*)值提高了1.01倍,CIRG值提高了38.04%,h°值下降了67.13%;COR 3000倍处理促进着色的效果最佳,与对照相比,花色苷含量提高了1.61倍,叶绿素含量降低了27.27%,胡萝卜素降低了20%,a^(*)值提高了1.24倍,CIRG值提高了52.17%,h°值下降了82.78%。【结论】COR不同浓度处理均可提高‘火焰无核’葡萄果实品质,促进果实着色,其中在提高果实品质方面,COR2000倍处理效果最好;在促进果实着色方面,COR 3000倍处理效果最好。【Objective】To study the effects of coronatine(COR),a new plant growth regulator,on the coloration and quality of“Flame Seedless”grape berry,in order to screen out the optimal treatment concentration of COR,and to explore the effects of COR on the coloration and quality of grape berry,so as to provide theoretical basis and technical reference for the production and application of COR and grape production.【Method】Taking the excellent early-maturing grape variety“Flame Seedless”grape as the test material,three COR dipping concentration treatments were set up at the initial stage of fruit color conversion,and six samplings were taken from the treatment to the mature period.The berry mass,longitudinal diameter,transverse diameter,pedicel endurable pulling force,firmness,total soluble solids,total acid,fruit color parameters,anthocyanin,chlorophyll,carotene,carotenoid and phenolic compounds were continuously measured.The optimal treatment concentration of COR was determined by comprehensive analysis.【Result】Different concentrations of COR could significantly increase berry mass,total soluble solid content,reduce total acid content,increase TSS/TA,and improve fruit quality.Among them,COR 2000 times treatment had the best comprehensive quality.Compared with the control,total soluble solid content increased by 8.43%,total acid content decreased by 26.19%,TSS/TA increased by 46.31%,anthocyanin content increased by 1.53 times,chlorophyll content decreased by 18.18%,a^(*)value increased by 1.01 times,CIRG value increased by 38.04%,and h°value decreased by 67.13%.COR 3000 times treatment promoted the best coloring effect.Compared with the control,anthocyanin content increased by 1.61 times,chlorophyll content decreased by 27.27%,carotene content decreased by 20%,a^(*)value increased by 1.24 times,CIRG value increased by 52.17%,and h°value decreased by 82.78%.【Conclusion】Different concentrations of COR could improve the quality of“Flame Seedless”grape berry and promote fruit coloring.Among them,CO

关 键 词：冠菌素 ‘火焰无核’葡萄 果实着色 果实品质 

分 类 号：S663.1[农业科学—果树学]