摘要
以‘丽红宝’葡萄为试材,于花前7d使用不同浓度(25、50mg·L^(-1))赤霉素处理,结合花后10d使用不同浓度(100、150、200mg·L^(-1))赤霉素处理花果穗,研究不同赤霉素处理对‘丽红宝’葡萄果实品质及着色的影响。结果表明:花前7d使用浓度为25mg·L^(-1)的赤霉素处理花穗,结合花后10d使用浓度为100mg·L^(-1)的赤霉素处理果穗效果最好,能有效拉长‘丽红宝’葡萄果穗,显著增加‘丽红宝’葡萄果粒质量、可溶性固形物含量、鲜果硬度、还原型维生素C含量及果皮中花色苷含量,果实色泽为鲜红色,使果实整体品质得到提高。
In order to study the effects of GA3 on quality and coloration of ＇ Lihongbao＇ grape berry, ＇ Lihongbao＇ grape was treated with different concentration （25, 50 mg ·L^- 1） of GA3 at seven days before flowering and different concentration （100,150,200 mg ·L^- 1） of GA3 at 10 days after blooming. The results showed that the application of 25 mg ·L^- 1 GA3 at seven days before flowering and 100 mg ·L^- 1 GA3 at 10 days after blooming had the best effect, effectively elongated cluster, significantly increased berry mass, soluble solids content ,fruit firmness, reduced vitamin C content and anthocyanin content in skin,coloration of grape berry was bright red,and the overall quality of berries was improved.
出处
《北方园艺》
CAS
北大核心
2016年第19期35-39,共5页
Northern Horticulture
基金
国家现代农业产业技术体系建设专项资金资助项目(CARS-30-24)
自治区科研机构创新发展专项资金资助项目(2015005)
关键词
'丽红宝’葡萄
果实品质
着色
＇ Lihongbao＇ grape
quality of grape berry
coloration
