|Table of Contents|

Effects of Probiotics on Disease Resistance and Fruit Quality of Grapes

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2021年04
Page:
34-40
Research Field:
Publishing date:

Info

Title:
Effects of Probiotics on Disease Resistance and Fruit Quality of Grapes
Author(s):
WANG Yu1; SHAN Wenhui1; YANG Shunlin2; GUO Shuping2; YANG Fang3; WANG Qi1
(1.College of Plant Protection，China Agricultural University，Beijing 100193；2.Thermal Eco-agricultural Research Institute，Yunnan Academy of Agricultural Sciences，Yuanmou，Yunnan 651300；3.Sino Green Agri-Biotech Co.Ltd.,Beijing 102101)
Keywords:
probiotics; grapes; sour rot; black aspergilli; fruit quality
PACS:
-
DOI:
10.11937/bfyy.20202538
Abstract:
In order to provide scientific basis for effectively preventing grape sourrot and black aspergilli and solving specific problems in production practice，the main cultivars of Sichuan Province and Yunnan Province were used as materials，supplemented by probiotics on the basis of conventional fungicides，to determine the control effect of grape sour rot and black aspergilli and its influence on fruit quality.The results showed that the probiotics could increase the size and 100-grain weight of grape fruit，and increase the sugar-acid ratio.The use of Lyukangwei on the basis of traditional fungicides had the best control effect on grape sour rot and black aspergilli，reaching 52.3% and 42.4% respectively.Using Lyudikang No.3 on the basis of conventional fungicides，the effect to control grape sour rot and black aspergilli were 31.3% and 21.9%.Both of the probiotics showed good control effect.The effects of chemical agents in the early stage and probiotics agents alone in the later stage were not obvious.

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Last Update: 2021-06-07