[1]迟明,李梅花,张振文.不同整形方式对“赤霞珠”葡萄果实品质的影响[J].北方园艺,2014,38(18):50-53.
　CHI Ming,LI Mei-hua,ZHANG Zhen-wen.Effect of Different Training Systems on Quality of ‘Cabernet Sauvignon’ Grape Berries[J].Northern Horticulture,2014,38(18):50-53.
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不同整形方式对“赤霞珠”葡萄果实品质的影响

《北方园艺》[ISSN:1001-0009/CN:23-1247/S] 卷: 第38卷 期数: 2014年18期 页码: 50-53 栏目: 出版日期: 2014-09-30
Title:
Effect of Different Training Systems on Quality of ‘Cabernet Sauvignon’ Grape Berries
文章编号:
1001-0009（2014）18-0050-04
作者:
迟明1; 李梅花2; 张振文1; 3
1.西北农林科技大学 葡萄酒学院，陕西 杨凌 712100；
2.宜良县北古城镇人民政府 村镇规划建设服务中心，云南 宜良 530125；
3.陕西省葡萄与葡萄酒工程中心，陕西 杨凌 712100
Author(s):
CHI Ming1; LI Mei-hua2; ZHANG Zhen-wen1; 3
1.College of Enology，Northwest Agriculture and Forestry University，Yangling，Shaanxi 712100；2.The Rural and Urban Planning and Construction Service Center of the People’s Government of Beigu Town，Yiliang，Yunnan 530125；
3.Shaanxi Engineering Research Center for Viti-Viniculture，Yangling，Shaanxi 712100
关键词:
整形方式; 葡萄; 产量; 酚类
Keywords:
training systems; grape; yield; phenolics
分类号:
S 663.1
文献标志码:
B
摘要:
以陕西省泾阳地区“赤霞珠”葡萄为试材，于2012—2013年研究了单干单臂、单干双臂和单干双层双臂3种整形方式处理对葡萄果实产量及果实相关品质指标的影响。结果表明：单干单臂整形果实含糖量高，果实成熟度最好；单干双层双臂整形可以显著提高“赤霞珠”葡萄的产量，但其可滴定酸含量高于其它2种整形方式；单干单臂和单干双臂2种单层整形方式果实中总酚含量高于双层整形方式。结合经济效益和生产管理水平，泾阳口镇地区酿酒葡萄整形方式可以采用单干单臂和单干双层双臂整形相结合，提高产量的同时保证果实的品质。
Abstract:
Taking Vitis vinifera L. cv.Cabernet-Sauvignon grapes as test materials in 2012 and 2013,from a commercial vineyard in Jingyang，Shannxi province.Three training systems of Single Guyot，Vertical Shoot-Positioned and Four-Arm Kniffin were conducted for determining the vine yield and physicochemical indexes of grape berry including the contents of phenolics compounds of berry skin.The results showed that Single Guyot training system had high sugar content and the highest maturity.Four-Arm Kniffin training system improved the yield and had the highest acid.The total phenolics content were higher in single layer (Single Guyot and VSP) training systems than Four-Arm Kniffin.Considering the economic efficiency and management level of vineyard，the method by combined the Single Guyot and Four-Arm Kniffin could influence the berry quality positively with higher yields in Jingyang region.

参考文献/References:

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备注/Memo

第一作者简介：迟明（1985-），男，硕士研究生，研究方向为葡萄与葡萄酒。E-mail：chiming101@163.com.
责任作者：张振文（1960-），男，教授，现主要从事葡萄与葡萄酒等研究工作。E-mail：zhangzhw60@nwsuaf.cn.com.
基金项目：国家现代农业产业技术体系建设专项资助项目(CARS-30-zp-09)。
收稿日期：2014-04-17

更新日期/Last Update: 2014-11-26