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Influence of 24-epibrassinolide on the Quality of ‘Cabernet Sauvignon’ and the Activity of Sucrose-destabilizing Enzymes(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2016年15
Page:
38-41
Research Field:
Publishing date:

Info

Title:
Influence of 24-epibrassinolide on the Quality of ‘Cabernet Sauvignon’ and the Activity of Sucrose-destabilizing Enzymes
Author(s):
LIU Qiaozhen12QIN Chenliang12DAI Hongjun12
(1.School of Agriculture,Ningxia University,Yinchuan,Ningxia 750021;2.Grape and Wine Engineering Research Center for Education Ministry,Ningxia University,Yinchuan,Ningxia 750021)
Keywords:
‘Cabernet Sauvignon’grape24-epibrassinolidequalitysucrose-destabilizing enzyme
PACS:
-
DOI:
10.11937/bfyy.201615009
Abstract:
‘Cabernet Sauvignon’ wine grape was used as experimental material,and different treatments were set 0.05 mg?L-1,0.10 mg?L-1,0.50 mg?L-1 for EBR in grape clusters,meanwhile,the quality of grape berry and the activity of sucrose-destabilizing enzymes were measured.The results showed that the dispose of 0.05 mg?L-1EBR promoted the accumulation of anthocyanin and total phenols in grape cabernet sauvignon,the dispose of 0.50 mg?L-1EBR promoted the accumulation of tannin,reduced the content of total acid.The dispose of 0.10 mg?L-1EBR had a good effect of increasing the activity of sucrose-destabilizing enzymes,and influenced the total soluble solids.

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Last Update: 2016-08-26