LI Ping,LIU Chengmin,LI Yinglong,et al.Effects of Different Soil Moisture Content Treatment During Maturation Period on Phenolic Compounds Accumulation of ‘Beimei’ Grapevine[J].Northern Horticulture,2021,(07):43-48.[doi:10.11937/bfyy.20201777]
成熟期土壤含水量对‘北玫’葡萄果实中酚类物质积累的影响
- Title:
- Effects of Different Soil Moisture Content Treatment During Maturation Period on Phenolic Compounds Accumulation of ‘Beimei’ Grapevine
- 文献标志码:
- A
- 摘要:
- 以‘北玫’葡萄为试材，采用HPLC法测定葡萄果实中单体酚类物质的含量，研究了成熟期不同土壤含水量处理对果实品质和酚类物质含量的影响，以期为贺兰山东麓酿酒葡萄产区酿酒葡萄品质的提高提供参考依据。结果表明：降低土壤含水量处理可以提高果实中可溶性总糖含量，降低可滴定酸含量。50%~60%相对土壤含水量处理极显著提高了采收期果实中甲基花青素、花翠素葡萄糖苷的含量，显著提高了二甲花翠素的含量；总花色苷和单宁含量极显著高于CK，总酚含量也显著高于CK。对采收期果实中酚类物质指标进行主成分分析，50%~60%相对土壤含水量处理综合得分最高。
- 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.
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备注/Memo
第一作者简介：李萍（1994-），女，硕士研究生，研究方向为葡萄与葡萄酒学。E-mail:1284930682@qq.com.责任作者：刘成敏（1964-），男，硕士，研究员，现主要从事园艺植物生物学等研究工作。E-mail:1791526108@qq.com.基金项目：宁夏农业育种专项资助项目(NXNYYZ20150201）。收稿日期：2020-04-29