微生物酵素对威县巨峰葡萄果实品质的影响  

Effects of Microbial Enzymes on Fruit Quality of Kyoho Grape in Wei County, Xingtai

作　　者：朱秀敏[1] 潘丽娟 张丽珍 李鸿雁 赵素美 王世彬 

机构地区：[1]邢台学院,河北 邢台 [2]邢台现代职业学校,河北 邢台 [3]威县林业局,河北 邢台

出　　处：《农业科学》2020年第6期343-351,共9页Hans Journal of Agricultural Sciences

摘　　要：目的:探究微生物酵素栽培对威县巨峰葡萄果实品质的影响。方法:以3年生微生物酵素栽培和常规栽培的巨峰葡萄为试材,对不同发育时期葡萄果实的平均果粒质量、果粒横径、可溶性固形物含量、可滴定酸含量、维生素C含量、可溶性蛋白质及成熟期果实质地等品质指标进行测定。结果:微生物酵素栽培的威县巨峰葡萄可溶性固形物含量、可滴定酸含量、糖酸比、维生素C含量、可溶性蛋白含量优于常规栽培,平均果粒质量、果粒横径在整个果实发育期相差不大,但成熟期比常规栽培短10~15天。结论:微生物酵素栽培可以改善威县巨峰葡萄的品质。Purpose: The aim of this research was to explore the effects of microbial enzyme cultivation on the quality of Kyoho grape in Wei County, Xingtai. Methods: Three year-old Kyoho grape under microbial enzyme cultivation and conventional cultivation were used as materials, fruit weight, fruit diameter, total soluble solids (TSS) content, titratable acid (TA) content and Vitamin C (VC) soluble protein in different development periods of grape were determined. Results: The contents of soluble solid, titratable acid, sugar-acid ratio, vitamin C and soluble protein of Wei County, Xingtai Kyoho grape cultivated with microbial enzyme were better than those of conventional cultivation, the average fruit quality and fruit diameter were similar in the whole fruit development period, but the mature period was 10 - 15 days shorter than that of conventional cultivation. Conclusion: The quality of Kyoho grape can be improved by cultivation with microbial enzymes.

关 键 词：微生物酵素 常规栽培 巨峰葡萄 果实品质 

分 类 号：S66[农业科学—果树学]