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当前位置: 首页 > 文章 > 叶幕厚度对赤霞珠果实品质及酚类物质的影响 西北农林科技大学学报(自然科学版) 2018 (10) 117-125
Position: Home > Articles > Effect of canopy thickness on berry quality and phenolic compounds of Cabernet Sauvignon Journal of Northwest A & F University(Natural Science Edition) 2018 (10) 117-125

叶幕厚度对赤霞珠果实品质及酚类物质的影响

作  者：
王珍;刘迪迪;吴佳颖;梁攀;张振文
关键词：
赤霞珠;机械修剪;叶幕厚度;果实品质
摘  要：
【目的】探究机械修剪预留的叶幕厚度对赤霞珠葡萄果实品质及酚类物质的影响,为完善夏季叶幕管理技术提供理论参考。【方法】在山西尧京酒庄葡萄种植基地,设置叶幕厚度85cm+人工除副梢(H85+C)及叶幕厚度70cm(H70)、85cm(H85)、100cm(H100)4种处理,于果实成熟后采样测定还原糖、总酸、单宁等指标,并通过高效液相色谱-质谱法(HPLC/MS)检测单体花色苷及非花色苷单体酚类物质,采用主成分分析法(PCA)对葡萄品质进行综合评价。【结果】H85+C及H70处理能够促进果实成熟,其中H85+C处理葡萄还原糖、总酚及总花色素含量较H100处理分别提高13.8%,8.3%和29.3%,总酸和单宁含量较H100处理分别降低15.8%和17.6%;H70处理葡萄还原糖及总花色素含量较H100处理分别提高了12.5%和9.3%,总酸、总酚及单宁含量分别降低10.6%,4.3%和27.7%。叶幕厚度对非花色苷单体酚类物质及单体花色苷的组成无影响,H85+C和H70处理单体花色苷含量较H100处理分别提高39.7%和28.8%,H70处理非花色苷单体酚类物质含量最高。【结论】山西襄汾地区赤霞珠葡萄叶幕厚度85cm+人工除副梢或叶幕厚度70cm处理是较优的修剪管理模式,但考虑成本因素,建议叶幕厚度以70cm为宜。
译  名：
Effect of canopy thickness on berry quality and phenolic compounds of Cabernet Sauvignon
作  者：
WANG Zhen;LIU Didi;WU Jiaying;LIANG Pan;ZHANG Zhenwen;College of Enology,Northwest A&F University;Shaanxi Engineering Research Center for Viti-Viniculture;
单  位：
WANG Zhen%LIU Didi%WU Jiaying%LIANG Pan%ZHANG Zhenwen%College of Enology,Northwest A&F University%Shaanxi Engineering Research Center for Viti-Viniculture
关键词：
Cabernet Sauvignon;;mechanical trimming;;canopy thickness;;fruit quality
摘  要：
【Objective】In order to improve the canopy management technology of grape,the research studied the effect of canopy thickness pruned by machine on fruit quality and phenolic compounds of Cabernet Sauvignon.【Method】In vineyard of Shanxi Yaojing winery,four canopy thicknesses were disposed as85 cm trimmed by machine and manpower(H85+C),70 cm,85 cm,and 100 cm trimmed only by machine(numbered H70,H85,H100,respectively),and the content of reducing sugar,total acid,tannin,phenol,total anthocyanin were measured after ripening.The mono-anthocyanin and mono-phenol were detected by high performance liquid chromatography-mass spectrometry(HPLC/MS),and the main components analysis(PCA)were applied for comprehensive assessment of berry quality.【Result】Treatment of H85+C and H70 promoted berry maturity,and compared with H100,H85+C improved the content of reducing sugar,total phenol and anthocyanin by 13.8%,8.3%,29.3%,respectively,and total acid and tannin content were reduced by 15.8% and 17.6%,respectively.H70 improved the content of reducing sugar and anthocyanin by 12.5% and 9.3%,total acid,total phenol and tannin content were reduced by 10.6%,4.3% and27.7%,respectively.Canopy thickness has no effect on the composition of the phenolic compounds;compared with H100,H85+C and H70 improved the mono-anthocyanin content by 39.7%and 28.8%,respectively.While mono-anthocyanin phenol content of H70 was the highest.【Conclusion】H85+C and H70 were preferable trimming systems for Cabernet Sauvignon in Xiangfen area of Shanxi province,considering the cost,H70 was suggested.

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