不同浓度的NaCl处理对葡萄果实品质形成的影响

Impacts of different concentrations of NaCl on formation of grape berry quality

本文测定了不同浓度的盐(NaCl)长期喷施叶片对葡萄果实品质形成的影响。各浓度的盐处理均大幅度提高了果实Na^+含量。低浓度(20 mmol·L^(-1))和中浓度(50 mmol·L^(-1))的盐对果实生长未造成显著影响,而高浓度(100和150 mmol·L^(-1))的盐在发育后期利于单果重增加。中、低浓度,尤其是50 mmol·L^(-1)的盐促进了花青素积累,提高了果实可溶性固形物含量和发育后期的固酸比;而高浓度的盐不利于着色和可溶性固形物含量积累,对果实酸度影响不大,降低了固酸比。不同浓度的盐处理均显著降低了果实总的香气种类和浓度;果实中酯类物质对盐敏感,盐处理提高了(E)-2-己烯^(-1)-醇和(E)-4-己烯^(-1)-醇的含量。总之,盐处理不利于果实香气的形成;中、低浓度,尤其是50 mmol·L^(-1)的盐有利于着色和糖酸积累,高盐则不利于品质形成,原因之一在于影响了叶片功能。

The impacts of different concentrations of salt（NaCl） on grape berry quality were determined in this study. The content of fruit Na~＋ was largely increased by different concentrations of salt treatments. The low（20 mmol·L^（-1）） and medium（50 mmol·L^（-1）） concentrations of NaCl did not generate significant effects on single berry weight, while high（100 and 150 mmol·L^（-1）） concentrations of NaCl increased single berry weight at late developmental stages. Medium and low concentrations of salt, especially 50 mmol·L^（-1）, promoted the accumulation of anthocyanins and increased the TSS content and the ratio of sugar to acidity in the late fruit development; in contrast, the high-level salt treatment reduced pigmentation and the content of TSS, imparted slight effects on acidity, and decreased the ratios of TSS to acidity. Total aroma variety and concentration were significantly reduced by salt treatment and additionally, they showed the negative correlation to salt concentration. Esters were sensitive to salt but（E）-2-hexen^（-1）-ol and（E）-4-hexen^（-1）-ol were enhanced by salt. Taken together, fruit aromas were sensitive to salt treatment; 20 and especially 50 mmol·L^（-1） NaCl favored pigmentation and sugar accumulation while high concentrations of salt produced adverse effects on quality via affecting the function of leaves.