不同处理对阳光玫瑰葡萄鲜食品质的影响

Effects of Different Treatments on Fresh Quality of Shine Muscat Grape

本试验以五年生阳光玫瑰葡萄为试验材料,研究不同浓度赤霉素(12.5、25.0、50.0 mg/L)、噻苯隆(1、2、4 mg/L)处理和2 mg/L噻苯隆与25 mg/L赤霉素复配处理以及DBY(decently beneficial yield)处理对阳光玫瑰葡萄果实鲜食品质的影响。结果表明:与清水对照相比,于盛花期和花后10 d使用赤霉素处理可以改善阳光玫瑰葡萄果实的果皮颜色、果形指数,提高果实硬度、单粒重量,降低阳光玫瑰葡萄果实的可滴定酸含量,提高其可溶性固形物含量,进而提高阳光玫瑰葡萄的鲜食品质;噻苯隆处理也可以改善果实的果皮颜色、果形指数、硬度、可滴定酸含量、可溶性固形物含量等指标,但经其处理的果实偏小、感官评分不高。赤霉素处理较噻苯隆处理的效果好,最佳的赤霉素处理浓度为25 mg/L。赤霉素和噻苯隆复配处理可以适当降低2种植物生长调节剂的副作用。

In this study,five-year-old Shine Muscat grape was selected as test materials,the effects of different concentrations of GA_(3)(12.5 mg/L,25.0 mg/L and 50.0 mg/L)and TDZ(1 mg/L,2 mg/L and 4 mg/L),the combination of 2 mg/L TDZ and 25 mg/L GA_(3),DBY treatments on the fresh quality of Shine Muscat grape were studied.The results showed that compared with the clear water control,the treatments with GA_(3) at full bloom and 10 days after bloom could improve the skin color,fruit shape index,fruit hardness and weight of Shine Muscat grape,reduce the titratable acid content,increase soluble solid content,and improve the fresh quality of the grape fruit.Treatments with TDZ could also improve the skin color,fruit shape index,hardness,titratable acid content and soluble solid content of Shine Muscat grape,but the fruit treated with TDZ was small,with inferior sensory score.The effect of GA_(3) treatment was better than that of TDZ,and the optimal concentration of GA_(3) treatment was 25 mg/L.The combined treatment of GA_(3) and TDZ could appropriately reduce the side effects of the two plant growth regulators.