LIU Xiao-mei,AI Jun,WANG Zhen-xing,et al.Effect of Priming Leaf on Quality of Vitis AmurensisRupr.‘Zuoyouhong’[J].Northern Horticulture,2014,38(05):42-44.
摘叶对山葡萄“左优红”果实品质的影响
- Title:
- Effect of Priming Leaf on Quality of Vitis AmurensisRupr.‘Zuoyouhong’
- 文章编号:
- 1001-0009(2014)05-0042-03
- Keywords:
- Vitis amurensisRupr.; veraison stage; priming leaf; berries quality
- 分类号:
- S 663.1
- 文献标志码:
- B
- 摘要:
- 以山葡萄杂交品种“左优红”为试材，研究了果实进入转色期后不同时期摘叶对果实品质的影响。结果表明：所有摘叶处理均能不同程度提高果实糖含量和果皮单宁含量、总酚含量、花色苷含量，降低果实酸含量，其中8月27日摘叶效果最好；与对照相比，8月27日摘叶显著提高了果实糖含量、果皮单宁含量、总酚含量、花色苷含量，提高幅度依次达3.55％、38.45％、29.90％、4.38％，并显著降低了果实酸含量，降幅为7.25％。
- Abstract:
- Taking hybrid variety of Vitis amurensisRupr.‘Zuoyouhong’ as material，the effect of priming leaf in different periods on Vitis amurensisRupr. quality were studied when entered into veraison stage.The results showed that priming leaf increased the sugar content in berries and the tannins,total phenols,anthocyanins content in peel and decreased the titrable acidity content in berries，to different degrees，priming leaf in August 27thshowed best effect than other priming leaf treatments.Compared with non-defoliated treatment，the contents of sugar，tannins,total phenols,anthocyanins in peel significantly increased by 3.55％，38.45％，29.90％ and 4.38％ respectively，and the contents of titrable acidity in berries significantly decreased by 7.25％.
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备注/Memo
第一作者简介：刘晓梅(1982-)，女，硕士研究生，现主要从事山葡萄栽培技术及山葡萄果实和酒品质评价等研究工作。E-mail：liuxiaomei989898@163.com.