链霉素在葡萄果粒中的残留分析及膨大剂的处理效果

Residue of Streptomycin in Berry and the Effect of Expanding Reagents on Berry Quality in 'uscat Hamburg' Grape

以12年生‘玫瑰香’葡萄为实验材料,探讨了无核诱导剂(链霉素)在果实中的残留及对无核果粒的膨大的影响。结果表明,于盛花前3 d用赤霉酸50 mg.L-1+链霉素400 mg.L-1的混合液浸蘸花穗,无核率达96%。果粒中链霉素的残留量在浸蘸10 d后即下降到处理日的1/10,到成熟时不足1 mg.kg-1。应用数学灰色系统理论分析表明,CPPU 5 mg.L-1+GAs 50 mg.L-1 、 GAs 100 mg.L-1、 GAs 50 mg.L-1和CPPU 5 mg.L-1在盛花后2周浸蘸无核处理过的‘玫瑰香’果穗,无核果粒的膨大及品质良好。

year-old ‘Muscat Hamburg’ grape was used as a experimental material to study theenlargement effect of streptomycin on seedless berry and its residue in fruit. The results indicatedthat the rate of seedless was up to 96% if the clusters of flowers were soaked with mixture of GAs 50mg.L-1 and streptomycin 400 mg.L-1 before 3 days when the flowers is blooming fully. The residualamount of streptomycin in fruit at the tenth day after treatment decreased as 10% as that of beginning,and less than 1 mg.kg-1 when the fruit matured. Date analysis on the base of the gray system theoryindicated that fruit was enlarged and its quality was improved when ‘Muscat Hamburg’ wassoaked with CPPU 5 mg.L-1 and GAs 50 mg.L-1, GAs 100 mg.L-1 or GAs 50 mg.L-1 and CPPU5 mg.L-1 2 weeks after full blooming fully.