不同酿酒葡萄品种对磷素的吸收利用及其效应研究

The Study on Absorbing and Using Phosphorus by Different Varieties of Wine Maing Grapes

采用水培试验和大田试验对干红、干白的两个葡萄品种进行比较研究 ,结果表明 :两个品种的干物质积累最大值时的介质浓度不同 ,白诗南 (干白 )的介质浓度高于梅麓特 (干红 )品种 ,二者的生长速率、磷素吸收效率、植株体内磷浓度和根冠比都有显著差异。干红酿酒葡萄品种对土壤磷素依存率低 ,磷肥利用率较高 ,而干白品种则相反 ,磷肥利用率低。磷素对于根重、根长、根数、百粒重、果穗重等均有明显的影响 ,且可使酿酒葡萄含糖量、酒精和出汁率增加 ,使总酸度降低。

A comparative study was carried out on two grape varieties for making red and white wines. The results showed that the concentractions of medium were different when the accumulation of dry weight reached the maximum. The concentration of white grape is higher than that of red one, and the growth rate, rate of phosphorus absorption,concentration of phosphorus in plant,as well as the rate of root to crown were significantly different. The depending rate of red grapes was lower than that of white one, but higher in the rate of phosphorus absorption. Phosphorus can effectively influence the characters of the plant,such as weight of plant, root lenghth, root number, weight of hundred grains, rate of fruit bearing branch. It also can increase the contents of sugar and alcohol as well as rate of juice, and decrease the total acidity.