栽培中赤霉酸处理对葡萄品质和耐藏力的影响

Effect of GA_3 Treatment on Quality and Storage Tolerance of Grape in Growth

通过对比试验研究了栽培中不同赤霉酸(GA3)处理次数对葡萄品质和耐藏力的影响。结果表明:随着赤霉酸处理次数的增多,葡萄的果梗直径、果形指数、单果粒质量、脱粒率、脱粒指数、空腔率、空腔直径、褐变率和腐烂率升高,果刷长度、可溶性固形物含量和VC含量降低,且外观色泽变淡。综合考虑栽培中赤霉酸处理对葡萄品质和耐藏力的影响,建议用10 mg/kg赤霉酸花前10 d处理1次或花前10 d和花后10 d各处理1次来提高葡萄的单果粒质量,保持果实较低的褐变率和腐烂率。

Ef fects of different GA3（gibberellic acid） treatment times on quality and storage tolerance of grape in growth were studied by contrast test. The result showed that the fruit stalk diameter, fruit shape index, single fruit weight, threshing rate, threshing index, cavity rate, cavity diameter, browning rate and rotting rate were increased with the increase of the times of GA3 treatment, the fruit brush length, soluble solids content and VC content were decreased with the increase of the times of GA3 treatment, and the color became dimmer with the increase of the times of GA3 treatment. Comprehensively considering the effect of GA3 treatment on grape quality and storage tolerance in cultivation, it was suggested using one treatment before anthesis 10 days or one treatment before and after anthesis 10 days to increase the single fruit weight and maintain the low browning rate and rotting rate of grapes.