不同浓度外源SA对“赤霞珠”果实品质的影响  

Effects of Different Concentrations of Exogenous SA on Fruit Quality of‘Cabernet Sauvignon’

作　　者：徐菲 李光宗 李娟[1] 单守明[1] XU Fei;LI Guang-zong;LI Juan(College of Wine and Horticulture,Ningxia University,Yinchuan,Ningxia 750021)

机构地区：[1]宁夏大学葡萄酒与园艺学院,宁夏银川750021

出　　处：《安徽农业科学》2024年第21期50-53,70,共5页Journal of Anhui Agricultural Sciences

基　　金：宁夏自然科学基金项目(2020AAC03093)。

摘　　要：以8年生酿酒葡萄品种“赤霞珠”为试验材料,在葡萄转色期7月下旬到8月上旬喷施SA,探究在果实发育中SA对果实品质的影响,为改善酿酒葡萄品质提供参考。结果表明,对葡萄叶面喷施SA,整个生长周期“赤霞珠”百粒重无显著差异,葡萄进入转色期后,各SA处理下葡萄果实中糖类物质均逐渐增加,有机酸含量逐渐减少,采收期时,糖类物质含量达到最高,有机酸含量达到最低。采收期(花后110 d),5 mmol/L SA处理可以明显降低葡萄中可滴定酸含量,3 mmol/L SA处理可以显著提高葡萄果实中糖类物质和酚类物质含量。3 mmol/L SA处理有利于“赤霞珠”葡萄果实品质的改善。Eight-year-old wine grape variety‘Cabernet Sauvignon’was sprayed with SA from late July to early August during the grape color transformation period to explore the effect of SA on fruit quality during fruit development,to provide reference for improving wine grape quality.The results showed that there was no significant difference in 100-seed weight of‘Cabernet Sauvignon’during the whole growth period when the grape was sprayed with SA,the content of organic acid decreased gradually.At harvest time,the content of carbohydrate reached the highest and the content of organic acid reached the minimum.5 mmol/L SA treatment at harvest time(110 days after anthesis)could significantly reduce the content of titratable acid in grape fruit,while 3 mmol/L SA treatment could significantly increase the content of carbohydrate and phenol in grape fruit.The SA treatment could improve the quality of‘Cabernet Sauvignon’grape fruit.

关 键 词：酿酒葡萄 SA 果实品质 有机酸 

分 类 号：S663.1[农业科学—果树学]