延后栽培对‘夏黑’葡萄果实品质的影响

Effect of delayed cultivation on fruit quality of ‘Summer Black’grapes

[目的]本文旨在探究延后栽培对‘夏黑’葡萄果实品质的影响。[方法]以‘夏黑’葡萄为材料,正常栽培方式为对照,延后栽培方式为处理,自花后30 d开始,每隔7 d收集葡萄果实直至果实成熟,测定并比较2个成熟期不同果实生长发育期的果实大小、果糖/苹果酸、糖组分、酶活性等指标。[结果]转色期后,对照果实着色较延后果果实深;花后30~70 d,延后果果实单粒重和果实体积明显较小;成熟期后,对照果实可溶性固形物较延后果高;延后果果实的果糖、葡萄糖和蔗糖含量与对照果实相比均未提高。与正常栽培相比,延后栽培成熟果实中的果糖比例从52.19%提高至54.68%,苹果酸比例从42.12%下降至26.10%,果糖/苹果酸比值从45.61提高至63.06。花后30~51 d,延后栽培果实的蔗糖合成酶SSⅠ活性比正常栽培的高,花后51 d后该酶活性降低。2种栽培模式下,果实发育中的转化酶、蔗糖磷酸合成酶、蔗糖合成酶活性均无显著性差异。[结论]与糖酸风味相关的果糖与苹果酸比值在延后果果实中比对照高,可能是延后果在风味上比对照果实好的原因。

[Objectives]This article aimed to explore the effect of delayed cultivation on the fruit quality of‘Summer Black’grape.[Methods]‘Summer Black’grape was used as material,normal cultivation method was used as control,and delayed cultivation method was used as treatment.Starting from 30 days after flowering,grape fruits were collected every 7 days until the fruits matured,and fruit size,fructose/malic acid,sugar composition,enzyme activity and other indicators in two ripening periods were measured and compared at different fruit growth and development stages.[Results]After veraison,the color of normal fruit was deeper than the delayed fruit.The single fruit weight and fruit volume of the delayed fruit were significantly smaller from 30 to 70 days after flowering;after the maturity period,the soluble solids contents of the control fruit were higher than those of the delayed fruit;the fructose,glucose and sucrose contents of delayed cultivation fruits did not increase compared with normal cultivation fruits.Compared with normal cultivation,the fructose percentage in mature fruits of delayed cultivation increased from 52.19%to 54.68%,the malic acid percentage decreased from 42.12%to 26.10%,and the ratio of fructose to malic acid increased from 45.61 to 63.06.The activity of sucrose synthase SSⅠin delayed fruits was higher than that in the control fruit from 30 to 51 days after flowering,and the enzyme activity decreased after 51 days after flowering.Under the two cultivation modes,there was no significant difference in the activities of invertase,sucrose phosphate synthase and sucrose synthase during fruit development.[Conclusions]The ratio of fructose to malic acid,which was related to the sugar-sour flavor,was higher in the delayed fruit than in the control fruit,which might be the reason why the delayed fruits had better flavor than the control fruits.