摘要
以多年生蛇龙珠与赤霞珠葡萄为试验材料,在转色期用不同浓度的脱落酸和赤霉素处理葡萄果穗,通过检测果实发育过程中的糖、酸及pH值,探讨其对葡萄果实糖、酸及pH值的影响,从而为生产实践提供一定的理论参考依据。结果表明,脱落酸和赤霉素处理对蛇龙珠、赤霞珠葡萄果实糖含量的提高与酸的降低都有明显的促进作用,且随着脱落酸和赤霉素浓度的升高,促进作用越大;脱落酸显著提高了葡萄果实的pH值,且随着脱落酸浓度的升高,提高幅度越大;赤霉素对葡萄果实pH值无明显影响。
In the experiment, perennial Cabernet Gernischt and Cabernet Sauvignon grape were used as research objects, ABA and GA3 of different concentration were used to treat grape at veraison, and their effects on the quality of grape were explored through the detection of acids, sugar and pH values in grape during fruit growth. The results suggested that, ABA/GA3 treatment could evidently increase sugar content and reduce acid content in Cabernet Gernischt and Cabernet Sauvignon, and ABA/GA3 of higher concentration had more significant effects, ABA treatment could significantly increase pH value in grape and such enhancement increased with ABA concentration, however, GA3 treatment had no significant effects on pH values in grape.
出处
《酿酒科技》
2017年第9期65-70,74,共7页
Liquor-Making Science & Technology
