延迟环剥处理对克瑞森葡萄果实品质的影响  

Delayed Girdling Treatment Affects the Quality of Crimson Seedless Grapes

作　　者：韩守安[1] 王敏 张捷 谢辉[1] 张付春[1] 钟海霞[1] 艾尔买克·才卡斯木[1] 潘明启[1] 张雯[1] HAN Shou-an;WANG Min;ZHANG Jie(Institute of Horticultural Crops,Xinjiang Academy of Agricultural Science/Scientific Observing and Experimental Station of Pomology(Xinjiang),Ministry of Agriculture and Rural Affairs,Urumqi,Xinjiang 830091;Xinjiang Forestry School,Urumqi,Xinjiang 830026)

机构地区：[1]新疆农业科学院园艺作物研究所/农业农村部新疆地区果树科学观测试验站,新疆乌鲁木齐830091 [2]新疆林业学校,新疆乌鲁木齐830026

出　　处：《安徽农业科学》2024年第20期32-38,共7页Journal of Anhui Agricultural Sciences

基　　金：新疆维吾尔自治区自然科学基金项目(2021D01B67);新疆维吾尔自治区重点研发项目(2022B02045-2,2022B02034-2);新疆维吾尔自治区天山创新团队(2022D14014);财政部和农业农村部:国家现代农业产业技术体系资助项目。

摘　　要：以优质鲜食葡萄品种克瑞森无核为试材,设置一次环剥和延迟环剥2个处理,以常规管理为对照。于7月28日至9月17日每隔10 d采样1次,共采集6次,对单粒重、粒径、果形指数、色差等外在指标,可溶性固形物、可滴定酸、V_(C)、糖酸组分含量等内在指标进行测定,以期为新疆产区克瑞森无核葡萄促早提质栽培技术的应用提供理论依据。结果表明,延迟环剥处理对克瑞森葡萄果形指数无显著影响,一次环剥处理可以显著提高单粒重,延迟环剥处理对单粒重无显著影响;一次环剥和延迟环剥处理均显著促进果实中可溶性固形物的积累,显著提高固酸比,促进果实成熟;糖酸组成及含量比例有很大的不同,其中,葡萄糖含量、果糖含量最高的都是一次环剥处理。一次环剥处理明显提高了糖含量。延迟环剥对酒石酸、苹果酸与柠檬酸含量有显著加速下降的趋势,一次环剥草酸含量有所降低。克瑞森葡萄一次环剥和延迟环剥处理V_(C)含量显著提高,表明延迟环剥对克瑞森葡萄V_(C)含量增加有明显作用。克瑞森葡萄不同时期环剥处理中,延迟环剥处理能明显改善克瑞森的着色,提高亮度,促进果实着红色。High-quality fresh Crimson seedless grapes were used as test material to investigate the effects of a single girdling and a delayed girdling intervention compared to conventional cultivation practices.The experiments were done from July 28 to September 17,with sampling every 10 days-totaling six collections.Parameters such as berry weight,berry diameter,fruit shape index,color difference for external indicators,and soluble solids,titratable acidity,vitamin C,as well as sugar-acid ratio for internal quality indicators were measured.The aim was to provide a theoretical basis for the application of early ripening and quality improvement cultivation techniques for Crimson seedless grapes in the Xinjiang production region.Results indicated that delayed girdling did not significantly affect the grape fruit shape index,whereas a single girdling treatment significantly increased the weight per berry without affecting the berry weight with delayed girdling.Both treatments significantly enhanced the accumulation of soluble solids and improved the sugar-acid ratio,facilitating fruit maturation.There were significant differences in sugar-acid composition and content ratios among the treatments,with glucose and fructose contents being the highest in the initial girdling treatment.The single girdling significantly increased sugar content.Delayed girdling showed a marked trend in accelerating the decline of tartaric,malic,and citric acid contents,while single girdling reduced the oxalic acid content.Both girdling treatments significantly increased the V_(C) content of Crimson grapes,verifying that delayed girdling markedly enhances the V_(C) content.In terms of girdling treatments at different stages,delayed girdling noticeably improved the coloring of Crimson grapes,increased brightness,and promoted red coloration in the fruit.

关 键 词：克瑞森葡萄 延迟环剥 糖酸 V_(C) 色差 

分 类 号：S663.1[农业科学—果树学]