转色期乙醇与氯化钙处理对‘克瑞森无核’葡萄成熟特性及品质的影响

Effect of Ethanol and Calcium Chloride Treatment in Veraison on Ripening Properties and Quality of ’Crimson Seedless’ Grapes

【目的】以‘克瑞森无核’葡萄为试材,探究转色期乙醇与氯化钙处理对葡萄果实生长发育期间成熟特性及品质的影响。【方法】设置不同处理分别是:1%氯化钙(CaCl2)、15%乙醇(EtOH)中溶入1%氯化钙(CaCl2)、15%乙醇(EtOH)、以清水为对照,于转色期喷施果实。定期采样测定转色期至成熟期间葡萄单果重、纵横径、可溶性固形物(TSS)含量、可滴定酸含量(TA)、总酚含量等品质指标的变化以及色度角、果皮亮度、叶绿素含量、花色苷含量等着色相关生理指标的变化。【结果】15%乙醇(EtOH)中溶入1%氯化钙(CaCl2)可显著抑制采收期叶绿素含量的降解和花色苷含量的积累,对果实色泽和可溶性固形物含量无明显影响;显著延缓了果皮总酚含量的增加和可滴定酸含量的下降,增加了果实纵、横径,提高了单果重。【结论】15%乙醇(EtOH)中溶入1%氯化钙(CaCl2)延缓了葡萄果实的成熟进程,提高了果实品质。

【Objective】The present work is conducted to investigate the effects of ethanol and calcium chloride treatment in grapes veraison on the maturation process and quality.‘Crimsonseedless’grape were selected as the experiment subject.【Methods】Setting different treatments is 1%calcium chloride(CaCl2),15%ethanol(EtOH)dissolved in 1%calcium chloride(CaCl2),15%ethanol(EtOH)and were sprayed on the cluster during the veraison.For comparison,the other grapes were sprayed with fresh water in the veraison.The variations of quality Characteristics of the grapes such as fruit weight,berry length and diameter,soluble solids(TSS)content,titratable acid content,the total phenolic content and the variations of the physiological indexes with coloration characteristics like fruit color angle,peel brightness,chlorophyll content,and fruit ripeness during fruit ripening were also measured and studied periodically.【Results】The results showed that by using the 15%ethanol(EtOH)dissolved in 1%calcium chloride(CaCl2)inhibited the degradation of chlorophyll content and accumulation of anthocyanin content during harvesting,has no significant effect on the color and soluble solids content of fruits;and inhibited the accumulation of the skin total phenols in the grape were significantly and of the decline in the titratable acid content,and increasing the length and diameter of the berry and weight of single.【Conclusion】15%ethanol(EtOH)dissolved in 1%calcium chloride(CaCl2)delaying the ripening process of grapes;and promoting the quality of the fruit.