LV Wan-xiang,XI Zhu-mei.Effect of Nitrogen Forms on Quality of ‘Cabernet Sauvignon’ Grape[J].Northern Horticulture,2012,36(14):5-8.
不同形态氮素对“赤霞珠”葡萄果实品质的影响
- Title:
- Effect of Nitrogen Forms on Quality of ‘Cabernet Sauvignon’ Grape
- 文章编号:
- 1001-0009(2012)14-0005-04
- Keywords:
- ‘Cabernet Sauvignon’; nitrate; ammonium; grape quality
- 分类号:
- S 663.1
- 文献标志码:
- A
- 摘要:
- 以酿酒葡萄“赤霞珠”为试材，向土壤施等量纯氮，其硝铵比分别为100∶0，75∶25，50∶50，25∶75，0∶100和不施肥6种处理，研究不同形态氮素配比对“赤霞珠”葡萄果实品质的影响。结果表明：不同硝铵比处理的葡萄果实硝态氮含量从高到低依次为100∶0＞75∶25＞50∶50＞25∶75＞CK＞0∶100，硝态氮与铵态氮混合配施的果实百粒重、还原糖、可溶性蛋白质、总酚、总花色苷、类黄酮、单宁含量均高于全硝、全铵和CK，而可滴定酸含量较低。其中硝铵比为75∶25处理的葡萄果实还原糖、总酚、总花色苷、类黄酮、单宁含量较高，可滴定酸含量较低，其果实还原糖、总花色苷、单宁含量与对照及其它4种施氮处理之间差异均达显著水平；硝铵比50∶50处理的葡萄果实百粒重和可溶性蛋白质含量均显著高于其它处理。说明硝铵比75∶25和50∶50是赤霞珠葡萄较适宜的氮素形态配比。
- Abstract:
- Taking ‘Cabernet Sauvignon’ as the test material，the effects of nitrogen forms on quality of grape with six treatments including no fertilizer and five NO3--N/NH4-N ratios as 100∶0，75∶25，50∶50，25∶75，0∶100 with total nitrogen being equal amout were studied.The results indicated that the sequence of nitrate content of fruit was NO3--N/NH4+-N ratios as 100∶0＞75∶25＞50∶50＞25∶75＞CK＞0∶100,contents of 100 berries weight，sugar，soluble protein，total polyphenols，total anthocyanin，flavonoids and tannin of ‘Cabernet Sauvignon’ grape fertilized with mixed nitrogen forms were higher than that fertilized with single nitrogen form and no fertilizer treatment，the content of titratable acid was lower.Contents of sugar，total polyphenols，total anthocyanin，flavonoids and tannin were higher with the treatment of NO3--N/NH4+-N for 75∶25，and the content of titratable acid was lower.Contents of sugar，total anthocyanin and tannin were significantly difference with other treatments.100 berries weight and soluble protein contents with the treatment of NO3--N/NH4+-N for 50∶50 were significantly higher than other treatments.The experiment proved that NO3--N/NH4+-N ratios for 75∶25 and 50∶50 were appropriate for the ‘Cabernet Sauvignon’ grape.
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备注/Memo
第一作者简介：吕万祥（1987-），男，安徽巢湖人，在读硕士，现主要从事葡萄与葡萄酒学等研究工作。E-mail：fengyewuchuziji@126.com.
责任作者：惠竹梅（1969-），女，博士，副教授，硕士生导师，现主要从事葡萄与葡萄酒学等研究工作。E-mail：xizhumei@nwsuaf.edu.cn.
基金项目：现代农业产业技术体系建设专项资金资助项目（CARS-30）；陕西省自然科学基金资助项目（2011JM3004）；西北农林科技大学基本科研业务费专项资金资助项目（QN2009059）。
收稿日期：2012-03-29