脱落酸对淑女红葡萄品质的影响

Study on the Effects of Abscisic Acid Treatment on Fruit Quality of Crimson(Vitis vinifera L. Crimson)

以淑女红(克瑞森)葡萄为材料,在转色初期分别用50、100、150、200、300 mg/L 5个浓度的脱落酸溶液处理果穗,研究其对果实着色及相关品质的影响。结果表明:脱落酸处理对淑女红葡萄穗重和单粒重的影响不大;200 mg/L浓度处理的葡萄果实可溶性固形物和着色度指数最高,可滴定酸含量最低,且果肉不软化,果穗不掉粒;说明在本试验范围内200 mg/L脱落酸处理对淑女红葡萄果实品质和着色的改善具有促进作用。

In this paper,Crimson（Vitis vinifera L.Crimson）grape cultivar was used as test material ,and it＇s fruit cluster was treated with abscisic acid with different concentration such as 50 mg/L, 100 mg/L, 150 mg/L, 200 rag/L, 300 mg/L at co]our changed stage, and studied the fruit coloring and associated fruit quality. The results showed that abscisic acid treatment had little effect on kernel weight of Crimson ,but the soluble solids and coloring index expressed high level after treated with 200 mg/L ABA ,and the lowest titratable acidity content ,flesh didn＇t not soften ,fruit cluster afford tablets. These results indicated that the 200 mg/L ABA treatment had a role in promoting than could improve fruit quality and coloring of Crimson.