两种植物生长调节剂对无核白鸡心葡萄果实品质的影响

Effect of two plant growth regulators on the fruit quality of‘Centennial Seedless’grapes

为探究不同植物生长调节剂对葡萄果实品质与香气的影响,筛选提升果实品质、增加香气含量的最佳处理,以乌鲁木齐地区树龄9年的无核白鸡心葡萄为试验材料,设置赤霉素(GA_(3))(30、50、70 mg·L^(-1))加氯吡脲(CPPU)(0、1、2 mg·L^(-1))9个植物生长调节剂处理,于果实膨大期蘸施,以清水为对照,测定成熟期果实纵横径、粒重、可溶性固形物含量、维生素C(VC)含量、酚类物质含量和保护酶活性,并采用气相色谱质谱(GC-MS)法测定香气物质成分。结果表明,不同处理对提高果实品质效果显著(P<0.05),与对照相比,70 mg·L^(-1)GA_(3)+1 mg·L^(-1)CPPU处理后果实纵径、果实横径、粒重、果形指数分别提高33.93%、10.06%、56.18%、19.02%,可溶性固形物含量提高5.79百分点,可滴定酸含量下降0.14百分点,固酸比提升69.44%。此外,GA_(3)和CPPU组合处理对果实中多酚、原花青素、黄烷醇等酚类物质含量的增加效果显著。果实中共检测出74种香气物质,其中玫瑰香型物质有β-大马士酮、香叶醇、月桂烯、香茅醇、α-松油醇、(+)-柠檬烯。与对照相比,50 mg·L^(-1)GA_(3)+2 mg·L^(-1)CPPU处理后β-大马士酮含量提高47.00%,70 mg·L^(-1)GA_(3)+2 mg·L^(-1)CPPU处理后香叶醇、月桂烯、香茅醇、α-松油醇含量分别提高16.67%、18.05%、50.65%、1043.46%,50 mg·L^(-1)GA_(3)+1 mg·L^(-1)CPPU处理后(+)-柠檬烯含量是对照的6.57倍。综上可知,无核白鸡心葡萄经过70 mg·L^(-1)GA_(3)+1 mg·L^(-1)CPPU处理后,能显著提高果实品质,经70 mg·L^(-1)GA_(3)+2 mg·L^(-1)CPPU处理后香气物质含量显著提升。

To investigate the impact of different plant growth regulators on the quality and aroma of grape fruits,and screen the optimal treatment that enhances fruit quality and increases aroma content.9-year-old‘Centennial Seedless’grapes from the Urumqi region were used as the experimental material.9 different plant growth regulator treatments,including gibberellin(GA_(3))(30,50,70 mg·L^(-1))combined with forchlorfeuron(CPPU)(0,1,2 mg·L^(-1))were applied during the fruit enlargemen period,with water as the control.The longitudinal and transverse diameters,grain weight,soluble solids content,vitamin C(V C)content,phenolic substances content,and protective enzyme substance activity of mature fruits were measured.Additionally,we used gas chromatography-mass spectrometry(GC-MS)to analyze the aroma compounds.The results showed that the different treatments had significant effect on improving fruit quality.Compared to the control,the fruit quality indicators such as longitudinal and transverse diameters,grain weight,fruit shape index were significantly(P<0.05)improved after 70 mg·L^(-1) GA_(3)+1 mg·L^(-1) CPPU treatment,increasing by 33.93%,10.06%,56.18%,19.02%,respectively,and soluble solids content increased by 5.79 percentage points,titratable acid content decreased by 0.14 percentage points,and the sugar-acid ratio increased by 69.44%.Furthermore,the combined treatment of GA_(3) and CPPU significantly increased the content of phenolic substances such as polyphenols,anthocyanins,and flavonols in the fruits.A total of 74 aroma compounds were detected in the fruits.Among them,the rose-scented compounds,includingβ-damascenone,geraniol,myrcene,citronellol,α-terpineol and(+)-limonene,showed the greatest increase in content;Compared with the control,β-damascenone content increased by 47.00%after 50 mg·L^(-1) GA_(3)+2 mg·L^(-1) CPPU treatment,The contents of geraniol,myrcene,citronellol,α-terpineol were increased by 16.67%,18.05%,50.65%and 1043.46%,respectively,after 70 mg·L^(-1) GA_(3)+2 mg·L^(-1) CPPU treatment,(+)-limonene content treated with 50 mg·L^(-1) GA_(3)+1 mg·L^(-1) CPPU was 6.57 times higher than that of the control.The results indicated that the‘Centennial Seedless’grapes treated with 70 mg·L^(-1) GA_(3)+1 mg·L^(-1) CPPU significantly improved fruit quality,while the significant increase in aroma compound content was observed in the treatment with 70 mg·L^(-1) GA_(3)+2 mg·L^(-1) CPPU.