中外葡萄与葡萄酒
中外葡萄與葡萄酒
중외포도여포도주
SINO-OVERSEAS GRAPEVINE & WINE
2013年
2期
8-11
,共4页
付艳东%杜远鹏%马艳春%翟衡*
付豔東%杜遠鵬%馬豔春%翟衡*
부염동%두원붕%마염춘%적형*
生长延缓剂%早熟巨峰%新梢%调控
生長延緩劑%早熟巨峰%新梢%調控
생장연완제%조숙거봉%신소%조공
growth retardant%early-ripening Kyoho%shoot%regulation
以早熟巨峰为试材,采用南开大学研制的一种生长延缓剂,于花前10 d和花后10 d进行2种浓度的处理,测定主梢和副梢生长量及果实品质,发现该制剂能够抑制葡萄新梢生长,对副梢的抑制作用强于主梢,并且随处理浓度的增加,抑制作用增强.0.5 mL/L浓度处理后的副梢长度、质量及节数分别比对照减少41.84%、54.90%、36.22%,节间长度和粗度分别比对照减少32.77%和19.28%;各处理对14节以下主梢节间长度没有明显抑制作用,对上部节位节间抑制减少2.4%~5.5%.0.25 mL/L和0.5 mL/L浓度处理分别使穗重比对照增加了20.79%和52.53%,使果实可滴定糖含量分别比对照增加3.1 g/L和5.4 g/L;高浓度处理增加了果实可滴定酸含量,降低了花青素含量,但差异不显著.各处理显著增加了枝条中的束缚水/自由水,降低了游离氨基酸含量,但对枝条的可溶性糖和淀粉含量没有显著影响.
以早熟巨峰為試材,採用南開大學研製的一種生長延緩劑,于花前10 d和花後10 d進行2種濃度的處理,測定主梢和副梢生長量及果實品質,髮現該製劑能夠抑製葡萄新梢生長,對副梢的抑製作用彊于主梢,併且隨處理濃度的增加,抑製作用增彊.0.5 mL/L濃度處理後的副梢長度、質量及節數分彆比對照減少41.84%、54.90%、36.22%,節間長度和粗度分彆比對照減少32.77%和19.28%;各處理對14節以下主梢節間長度沒有明顯抑製作用,對上部節位節間抑製減少2.4%~5.5%.0.25 mL/L和0.5 mL/L濃度處理分彆使穗重比對照增加瞭20.79%和52.53%,使果實可滴定糖含量分彆比對照增加3.1 g/L和5.4 g/L;高濃度處理增加瞭果實可滴定痠含量,降低瞭花青素含量,但差異不顯著.各處理顯著增加瞭枝條中的束縳水/自由水,降低瞭遊離氨基痠含量,但對枝條的可溶性糖和澱粉含量沒有顯著影響.
이조숙거봉위시재,채용남개대학연제적일충생장연완제,우화전10 d화화후10 d진행2충농도적처리,측정주소화부소생장량급과실품질,발현해제제능구억제포도신소생장,대부소적억제작용강우주소,병차수처리농도적증가,억제작용증강.0.5 mL/L농도처리후적부소장도、질량급절수분별비대조감소41.84%、54.90%、36.22%,절간장도화조도분별비대조감소32.77%화19.28%;각처리대14절이하주소절간장도몰유명현억제작용,대상부절위절간억제감소2.4%~5.5%.0.25 mL/L화0.5 mL/L농도처리분별사수중비대조증가료20.79%화52.53%,사과실가적정당함량분별비대조증가3.1 g/L화5.4 g/L;고농도처리증가료과실가적정산함량,강저료화청소함량,단차이불현저.각처리현저증가료지조중적속박수/자유수,강저료유리안기산함량,단대지조적가용성당화정분함량몰유현저영향.
Early-ripening Kyoho was used as material to be treated with"Nankai preparation"at 10 days pre-flowering and 10 days after flowering. The primary shoot and secondary shoot growth, fruit quality were tested. The results indicated that "Nankai preparation"could inhibit the shoot growth;the secondary shoot growth was more inhibited than primary shoot. In addition, its functional intensity built up gradual y with the concentration increase. Compared with the control, the secondary shoot length, shoot weight and node number decreased by 41.84%、54.90%、36.22%respectively and the node length and width decreased by 32.77%and 19.28%. The"Nankai preparation"had no effect on the lower 14 nodes length of primary shoot, while the upper nodes length decreased by 2.4%~5.5%. The fruit cluster weight increased by 20.79%and 52.53%under the 0.25 mL/L和0.5 mL/L"Nankai preparation"treatment, and the soluble sugar content increased by 3.1 g/L and 5.4 g/L. 0.5 mL/L"Nankai preparation"treatment increased the titrable acid content(p<0.05), and decreased anthocyanin content(p<0.05). All"Nankai preparation"treatments significantly increased the ratio of bound water/free water and decreased cane free amino acid content, but had no significant effect on the soluble sugar and starch contents in cane.
