ZHAO Ronghua,BAI Shijian,LI Chao,et al.Effect of GA3 Treatment on Quality and Coloration of ‘Lihongbao’ Grape Berry[J].Northern Horticulture,2016,40(19):35-39.[doi:10.11937/bfyy.201619009]
赤霉素处理对‘丽红宝’葡萄果实品质及着色的影响
- Title:
- Effect of GA3 Treatment on Quality and Coloration of ‘Lihongbao’ Grape Berry
- Keywords:
- ‘Lihongbao’ grape; quality of grape berry; coloration
- 文献标志码:
- A
- 摘要:
- 以‘丽红宝’葡萄为试材，于花前7 d使用不同浓度（25、50 mg?L-1）赤霉素处理，结合花后10 d使用不同浓度（100、150、200 mg?L-1）赤霉素处理花果穗，研究不同赤霉素处理对‘丽红宝’葡萄果实品质及着色的影响。结果表明：花前7 d使用浓度为25 mg?L-1的赤霉素处理花穗，结合花后10 d使用浓度为100 mg?L-1的赤霉素处理果穗效果最好，能有效拉长‘丽红宝’葡萄果穗，显著增加‘丽红宝’葡萄果粒质量、可溶性固形物含量、鲜果硬度、还原型维生素C含量及果皮中花色苷含量，果实色泽为鲜红色，使果实整体品质得到提高。
- Abstract:
- In order to study the effects of GA3 on quality and coloration of ‘Lihongbao’ grape berry，‘Lihongbao’ grape was treated with different concentration (25，50 mg?L-1) of GA3 at seven days before flowering and different concentration (100，150，200 mg?L-1) of GA3 at 10 days after blooming.The results showed that the application of 〖JP4〗25 mg?L-1 GA3 at seven days before flowering and 100 mg?L-1 GA3 at 10 days after blooming had the best effect，effectively elongated cluster，significantly increased berry mass，soluble solids content，fruit firmness，reduced vitamin C content and anthocyanin content in skin，coloration of grape berry was bright red,and the overall quality of berries was improved.
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备注/Memo
第一作者简介：赵荣华（1980-），女，本科，高级农艺师，现主要从事葡萄栽培技术研究及推广等工作。E-mail：316085230@qq.com.责任作者：蔡军社（1968-），男，本科，副研究员，现主要从事葡萄育种与栽培等研究工作。E-mail：abc8303099@126.com.基金项目：国家现代农业产业技术体系建设专项资金资助项目（CARS-30-24）；自治区科研机构创新发展专项资金资助项目（2015005）。