副梢处理方式对赤霞珠葡萄光合作用及果实品质的影响

Effects of Lateral Shoot Treatment on Photosynthesis and Fruit Quality of Cabernet Sauvignon Grape

以晚熟酿酒葡萄品种赤霞珠为试材,通过控制其副梢叶片的数量,研究不同副梢处理对葡萄新梢光合、枝条贮藏营养及果实品质的影响。结果表明,5片摘心处理显著增加了叶幕厚度;不同处理的光合速率随物候期变化,坐果期以第5节位的光合能力最大,膨大期和转色期分别是第7节位和第9节位叶片光合能力最高;2片和1片摘心处理有利于果实糖分和可溶性固形物的积累;枝条成熟度及枝条贮藏营养以2片摘心处理的增加幅度最大。综合分析可得,留2片副梢叶片摘心有利于果实品质的提高及树体贮藏营养的积累。

Using the late-maturing wine grape variety Cabernet Sauvignon as material,the impacts of lateral shoot treatment on photosynthesis of new shoots,fruit quality and nutrition storage in branches of grape were studied through controlling the number of leaves on the lateral shoots. The results indicated that the treatment of keeping 5 leaves and pinching significantly increased the canopy thickness. The leaf photosynthetic rate of different treatments performed differently along with the phenological period. In the period of fruiting period,the maximum leaf net photosynthetic rate appeared at the 5th node,while in enlargement and veraison period,the maximum leaf net photosynthetic rate appeared at the 7th node and 9th node respectively. Keeping1 leaves and pinching and keeping 2 leaves and pinching treatment respectively increased the total sugar content and soluble solids content in fruits. Reserving lateral shoot leaves improved the nutrition storage and maturity of branches,especially the treatment of keeping 2 leaves and pinching. In general,keeping 2 leaves and pinching treatment was benefit for the fruit quality and nutrition storage in branches.