赤霉素处理对‘无核白’葡萄糖酸比的影响

Effects of Gibberellin Treatment for Thompson Seedless Grape′s Sugar Acid Ratio

为提高‘无核白’葡萄可溶性固形物含量、调整总酸含量、控制产量、调节糖酸比,改善‘无核白’葡萄主要商品品质,根据葡萄果实生长发育过程中因酸作为呼吸基质氧化分解,有机酸含量减少、糖含量增加的原理,于2012年5—8月,在新疆吐鲁番市红柳河园艺场‘无核白’葡萄园内,采用低浓度多梯度赤霉素处理‘无核白’葡萄,在提高总酸的基础上,提高可溶性固形物含量,调整总酸含量,调节糖酸比。其中赤霉素处理浓度依次为70、70、90g/kg,能使‘无核白’葡萄可溶性固形物含量在8月中旬达23%,总酸0.612%,糖酸比为37.58,产量达到28102.95 kg/hm2。能较好地调节糖酸比,显著提高‘无核白’葡萄商品品质。

In order to improve grape soluble solids content ,total acid content,adjusting control production, adjusting the sugar acid ratio, to improve the product quality of thompson seedless grape. According to the acid as a respiratory substrate oxidation decomposition due to the process of growth and development of fruit, the content of organic acid,reducing sugar content increased principle,in 2012 May to August,in Xinjiang Turpan Hongliu River horticultural field Grape Garden,was treated by low concentration gradient gibberellin thompson seedless grapes,with the improvement of total acid,raise soluble solids content,adjusting the total acid content,adjusting the sugar acid ratio. The gibberellin concentration of （70＋70＋90）g/kg process can make the thompson seedless grape soluble solids content in the middle of August reached 23% ,total acid was 6.12 g/L,the sugar acid ratio is 37.58,the yield was 28 102.95 kg/hm2. Can adjust the ratio of sugar to acid better, si^nifieantlv imorove the grane mlalitv nf f^nmmnditw