基于主成分分析评价整形方式对不同成熟期‘梅鹿辄’葡萄品质的影响

Effects of Different Training System on the Quality of ‘Merlot’ Grapes at Different Ripening Stages Based on Principal Component Analysis

以‘梅鹿辄’葡萄为试材,研究直立龙干、"厂"字形、"V"形3种整形方式对‘梅鹿辄’葡萄在不同成熟阶段基本理化指标、酚类物质的影响,并运用主成分分析法对这些指标进行综合评价,以期探明不同整形方式对‘梅鹿辄’葡萄不同成熟期品质的影响,为贺兰山东麓地区酿酒葡萄架形的选择提供参考依据。结果表明:‘梅鹿辄’葡萄完全转色后,果实中的酚类物质呈先上升后下降的变化趋势,L*、a*呈缓慢下降趋势,而b*缓慢上升。整形方式对葡萄品质影响显著,9月17日,"厂"字形处理果实中的还原糖、总酚、总花色苷、总类黄酮、总黄烷醇分别较直立龙干处理提高了7.31%、10.95%、21.01%、12.65%、17.48%;主成分分析表明"厂"字形处理得分最高,可显著促进葡萄品质的提高,并对葡萄的成熟有促进作用。

‘Merlot’grapes were used as materials,the basic physical and chemical indexes and phenolic substances were determined for ‘Merlot’grape at different maturity stages with different training system(vertical cordon,‘厂’-VSP,‘V’-shaped),and principal component analysis were used to comprehensively evaluate these indicators.To explore the effects of different training system on the quality of‘Merlot’grapes at different maturity stages,and provide experimental basis for the selection of training system of grapes in the eastern of Helan Mountain.The results showed that from the beginning of whole color conversion to the end of harvest stage,the content of phenolic compounds in grapes showed a trend of rising first and then falling,the value of L*and a*showed a slowly decreasing trend,and the value of b*rose slowly.The training system had a significant impact on quality of grapes.On September 17 th,the reducing sugar,total phenol,total anthocyanins,total flavonoids,and total flavanols of grape berries in M-VSP treatment were increased by 7.31%,10.95%,21.06%,12.65%,and 17.48%,compared to the vertical cordon treatment.Based on PCA results of grapes in ‘厂’-VSP treatment got the highest comprehensive score,and ‘厂’-VSP could significantly promote the improvement of grape quality.