果实成熟期土壤含水量对‘北红’葡萄花色苷和果实品质的影响

Effects of different soil moisture content treatment during fruit maturation period on anthocyanins accumulation and berry quality of'Beihong'grapevine

为了提高酿酒葡萄的果实品质,以‘北红’葡萄为试材,在果实成熟期进行不同土壤含水量处理,研究其对果实品质、花色苷和酚类物质含量的影响。结果表明:降低土壤相对含水量明显提高了葡萄果实总糖含量,降低了可滴定酸含量;50%~60%的土壤相对含水量显著提高了采收期果实中花青素葡萄糖苷、甲基花翠素葡萄糖苷、二甲花翠素葡萄糖苷的含量,总花色苷、单宁、总酚含量也显著高于CK。利用主成分分析法对采收时果实中单体花色苷和果实品质指标分析结果表明,50%~60%的土壤相对含水量处理果实品质综合得分最高,也与实际情况相符。这表明在贺兰山东麓酿酒葡萄产区,‘北红’葡萄果实成熟期土壤相对含水量为50%~60%时可显著提高果实品质。

In order to improve the wine grape berry quality, this paper studied the effects of different soil moisture content treatment during fruit maturation period on anthocyanins, phenolic compounds content and berry quality of the ‘Beihong’ grape. The main results showed: the total sugar content in berry was significantly increased and titratable acid content was significantly decreased by reducing soil water content. At harvest time, the content of cyanidin 3-O-glucoside, petunidin 3-O-glucoside and malvindin 3-O-glucoside in 50%~60% relative moisture content treatment were significantly higher than CK, and the total anthocyanins, tannins and total phenols content were significantly increased too. Berry quality and species of anthocyanins of different treatment were determined by using principal component analysis, the berry quality comprehensive score of 50%~60% relative moisture content treatment was highest, and the results was coincident with the fact. So, it is concluded that 50%~60% relative moisture content during fruit maturation period can improve the ‘Beihong’ grape berry quality in the eastern foot of Helan mountain.