遮阴处理对酿酒葡萄‘西拉’果实皱缩的影响

Effect of Shading on Fruit Shrinkage of Wine Grape ‘Syrah’

为探讨河西走廊酿酒葡萄转色期皱缩现象,以‘西拉’为试材,分析了遮阳网不同遮光率(40%、60%和80%)处理对转色期果实皱缩的抑制作用及其对果实着色和果实周际环境的影响。结果表明:遮阳网遮光降低了果实周际微环境的日最高温度和气温日较差,增加了相对湿度,太阳光辐射能变化趋于稳定;不同遮光处理后,果实单粒重、单穗重、果实纵横径显著提高,果实的皱缩现象明显改善,产量增加了1倍以上;遮阴处理果实的可溶性固形物、可滴定酸含量、总酚、单宁含量降低,遮光率40%和60%处理的果实品质指标降幅不大,各处理的可溶性糖含量无显著性差异;各处理的光泽明亮度(L^(*))和色泽饱和度(C^(*))显著低于对照,遮光率40%和60%处理的果实红色度(a^(*))与对照无显著性差异,80%遮阴处理的a^(*)显著低于对照,各处理的果实蓝色度b^(*)和果实颜色指数(CIRG)均高于对照,CIRG均大于6,且果实均呈蓝黑色。综上,在‘西拉’果实转色期进行遮光率40%~60%遮阴处理,能有效改善果实的皱缩现象,研究结果对改善酿酒葡萄转色期皱缩现象及提高葡萄品质具有一定的指导意义。

In order to explore the shrinkage phenomenon of wine grape at turning-color period in Hexi corridor,taking Vitis vinifera L. cv. Syrah as material,the effects of shading nets(different shading rates of 40%,60% and 80%)on fruit shrinkage,fruit coloring and fruit surrounding environment during changed-color period were analyzed. The results showed that the shading net decreased the daily maximum temperature and the daily diurnal temperature of the microenvironment around the fruit,and increased the daily average humidity,and the solar radiation energy tended to be stable. After different shading treatments,the berry weight,cluster weight,longitudinal and horizontal diameter of fruit significantly increased,the fruit shrinkage significantly improved,and the yield increased more than one fold;the content of soluble solid,titratable acid,total phenol and tannin were decreased. The fruit quality index of 40% and60% shading rate treatments did not evidently decrease,and the soluble sugar content between treatments had no significant difference. The L^(*)and C^(*)of each treatment were significantly lower than that of the control,and there was no significant difference in a^(*)between the 40% and 60% shading treatments,while a^(*)of 80% shading treatment was significantly lower than the control. The b^(*)and CIRG of each treatment were higher than those of the control,the CIRG were more than 6,and the fruit was blue black. To sum up,shading treatment with shading rate of 40%~60% could effectively improve the fruit shrinkage during the turning-color period of ’Syrah’. Those results provided guiding significance for improving the shrinkage phenomenon and improving the quality of wine grape.