黄腐酸钾对‘蛇龙珠’葡萄果实糖酸代谢及香味物质的影响  

Effects of Fulvic Acid Potassium on Sugar-Acid Metabolism and Aroma Substances in‘Cabernet Gernischt’Grape Berries

作　　者：陈亚娟 金鑫[1] 杨江山[1] 戴子博 李斗 邵璋 CHEN Yajuan;JIN Xin;YANG Jiangshan;DAI Zibo;LI Dou;SHAO Zhang(College of Horticulture,Gansu Agricultural University,Lanzhou 730070,China)

机构地区：[1]甘肃农业大学园艺学院,兰州730070

出　　处：《园艺学报》2025年第2期406-422,共17页Acta Horticulturae Sinica

基　　金：甘肃省科技计划项目(21CX6NA080);甘肃省科技重大专项(18ZD2NA006-4)。

摘　　要：为探究外源黄腐酸钾(FA-K)对酿酒葡萄果实糖酸代谢及香味物质的影响,以酿酒葡萄‘蛇龙珠’为试材,设置30、60、90和120 mg·L^(-1)FA-K溶液处理,以清水作对照,于开花期、坐果期、果实膨大期和转色期进行叶面喷施,测定其对葡萄不同生育期果实糖、酸组分和香味物质含量及相关代谢酶活性的影响。结果表明:FA-K处理促进了果实可溶性总糖、葡萄糖、果糖和蔗糖含量的积累,特别是90 mg·L^(-1)FA-K处理效果最为显著,在成熟期果实糖组分含量达到峰值,分别较对照提高了25.96%、30.04%、41.48%和36.17%,而不同浓度FA-K处理下果实有机酸(苹果酸、酒石酸、草酸、柠檬酸)的含量均降低。FA-K处理有利于提高蔗糖合成酶合成方向、蔗糖磷酸合成酶、NADP–苹果酸酶、NAD–异柠檬酸脱氢酶和线粒体乌头酸酶的活性,降低蔗糖合成酶分解方向、酸性转化酶、中性转化酶、磷酸烯醇式丙酮酸羧化酶、NAD–苹果酸脱氢酶、柠檬酸合酶和细胞质乌头酸酶的活性。利用GC–MS技术检测出‘蛇龙珠’葡萄果实中共含有51种香味物质,其中正己醛、正己醇、甲酸环己酯、2–己烯醛及2–环己烯–1–醇为主要的香味物质。不同浓度FA-K处理果实香味成分及含量存在一定差异,90 mg·L^(-1)处理对酮、醇、醛、酯和酚类香味物质的影响最明显,分别较于对照增加1、3、1、1、1种,含量提高了650.39%、321.45%、233.93%、127.65%和125.07%。综上,FA-K处理能够提高‘蛇龙珠’葡萄果实糖、酸代谢关键酶的活性进而促进糖酸组分的积累,并对果实香味物质的积累具有积极作用,从而显著改善果实的风味品质,其中以90 mg·L^(-1)FA-K处理的效果最显著。In order to investigate the effects of exogenous fulvic acid potassium(FA-K)on sugar-acid metabolism and aroma substances in wine grape berries.In this experiment,‘Cabernet Gernischt’grapes were used as the experimental material,which were treated with 30,60,90 and 120 mg·L^(-1)FA-K solution treatments,with water as control treatment,were applied as foliar sprays at anthesis,fruit set,fruit expansion and color change stages.The effects of FA-K on the content of sugar,acid components and aroma substances as well as the activities of related metabolizing enzymes were determined during the different reproductive periods of grapes.The results showed that FA-K treatment promoted the accumulation of total soluble sugar,glucose,fructose and sucrose content.Especially,the effect of 90 mg·L^(-1)FA-K treatment was the most significant.The content of sugar components in the fruit reached the peak at the mature stage,and increased by 25.96%,30.04%,41.48%and 36.17%,respectively compared with the control,while the content of organic acids(malic acid,tartaric acid,oxalic acid and citric acid)in the fruit decreased under different concentrations of FA-K treatment.In addition,FA-K treatment favored the activities of sucrose synthase synthesis direction(SS-ss),sucrose phosphate synthase(SPS),NADP-malic enzyme(NADP-ME),NAD-isocitrate dehydrogenase(NAD-IDH)and mitochondrial aconitase(Mit-ACO),and decreased the activities of sucrose synthase decomposition direction(SS-sc),acid invertase(AI),neutral invertases(NI),phosphoenolpyruvate carboxylase(PEPC),NADP-malate dehydrogenase(NAD-MDH),citrate synthase(CS)and cytoplasmic aconitase(Cyt-ACO).A total of 51 aroma substances were detected in‘Cabernet Gernischt’grape berries using GC–MS,among which n-hexanal,n-hexanol,cyclohexyl formate,2-hexenal and 2-cyclohexen-1-ol were the main aroma components.There were some differences in the aroma substances and contents of fruits with different concentrations of FA-K treatment,among which 90 mg·L^(-1)treatment had the most obvious effe

关 键 词：酿酒葡萄 黄腐酸钾 糖 酸 代谢 品质 风味 

分 类 号：S663.1[农业科学—果树学]