|Table of Contents|

Effects of Different Soil Moisture Content Treatment During Maturation Period on Phenolic Compounds Accumulation of ‘Beimei’ Grapevine

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2021年07
Page:
43-48
Research Field:
Publishing date:

Info

Title:
Effects of Different Soil Moisture Content Treatment During Maturation Period on Phenolic Compounds Accumulation of ‘Beimei’ Grapevine
Author(s):
LI Ping; LIU Chengmin; LI Yinglong; PING Jicheng; SHAN Shouming
(College of Agriculture,Ningxia University,Yinchuan,Ningxia 750021)
Keywords:
soil moisture content; phenolic compounds; fruit quality; wine grapevine
PACS:
-
DOI:
10.11937/bfyy.20201777
Abstract:
‘Beimei’ grape was used as material to explore the effects of different soil water content treatments on fruit quality and phenolic content at ripening stage,in order to provide a reference basis for improving the quality of wine grape in the eastern foot of Helan Mountain.The results showed that the treatment of reducing soil water content could increase the content of total soluble sugar and reduce the content of titratable acid in fruit.The treatment of 50%-60% relative soil water content significantly increased the contents of peonidin glucoside and delphinidin glucoside in fruits during harvest,and the increase of malvidin glucoside was significant.The content of total anthocyanin and tannin were significantly higher than that of CK,and the content of total phenol was also significantly higher than that of CK.According to the principal component analysis of phenols in fruits during harvest period，the comprehensive score of 50%-60% relative soil water content treatment was the highest.

References:

[1]樊玺,李记明.不同种酿酒葡萄酚类物质特性研究[J].中外葡萄与葡萄酒,2000(4):13-15.[2]OLLE D,GUIRAUD J L,SOUQUET J M,et al.Effect of pre-and post-veraison water deficit on proanthocyanidin and anthocyanin accumulation during shiraz berry development[J].Australian Journal of Grape Wine Research,2011,17(1):90-100.[3]CASTELLARIN S D,PFEIFFER A,SIVILOTTI P,et al.Transcriptional regulation of anthocyanin biosynthesis in ripening fruits of grapevine under seasonal water deficit[J].Plant Cell Environment,2007,30(11):1381-1399.[4]DES GACHONS C P,LEEUWEN C V,TOMINAGA T,et al.Influence of water and nitrogen deficition fruit ripening and aroma potential of Vitis vinifera L.cv Sauvignon blanc in field conditions[J].Journal of the Science of Food and Agriculture,2005,85(1):73-85.[5]DELOIRE A,OJEDA H,CARBONNEAU A.Influence of water deficits on grape berry growth[J].Vitis Journal of Grapevine Research,2001,40(3):141-145.[6]孔维萍,成自勇,张芮,等.不同时期亏水对设施延后栽培葡萄生长特性与品质的影响[J].广东农业科学,2014,41(17):33-37.[7]钟辉,钟公诒,杨筠文,等.生长后期节水灌溉对葡萄产量及品质的影响试验初探[J].南方园艺,2010,21(5):14-15.[8]李亚娟,陈伟.不同生育期水分胁迫对延后栽培葡萄质与品质的影响[J].农业与技术,2017,37(20):38-42.[9]黄学春,李映龙,单守明,等.调亏灌溉对“蛇龙珠”葡萄果实生长发育和品质的影响[J].北方园艺,2013(23):23-26.[10]房玉林,孙伟,方力,等.调亏灌概对酿酒葡萄生长及果实品质的影响[J].中国农业科学,2013,46(13):2730-2738.[11]王锐.贺兰山东麓土壤特征及其与酿酒葡萄生长品质关系研究[D].杨凌:西北农林科技大学,2016.[12]王利军,黎盛臣,范培格,等.优质抗寒抗病酿酒葡萄新品种‘北玫’[J].园艺学报,2009,36(7):1084.[13]郭鋆鋆,武东波,肖庆红,等.‘北红’和‘北玫’在宁夏地区生长发育及抗逆性的表现初报[J].河北林业科技,2015(4):57-58,64[14]李合生.植物生理生化实验原理和技术[M].北京:高等教育出版社,2000.[15]王华.葡萄与葡萄酒实验技术操作规范[M].西安:西安地图出版社,1999.[16]王美丽,吴鲁阳,张振文,等.HPLC法测定不同葡萄品种成熟过程中单体酚的变化[J].西北农林科技大学学报(自然科学版),2007,35(4):134-138.[17]郁松林,肖年湘,王春飞.植物生长调节剂对葡萄果实品质调控的研究进展[J].石河子大学学报,2008,26(4):439-443.[18]张腊腊,韩明虎,胡浩斌,等.基于主成分分析的苹果品质综合评价[J].江苏农业科学,2020,48(3):209-213.[19]王佐,蒋全熊,孙霄,等.基于主成分分析法的宁夏中部干旱带红枣果实品质比较研究[J].宁夏农林科技,2017,58(3):26-28.

Memo

Memo:
-
Last Update: 2021-06-10