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当前位置: 首页 > 文章 > 不同颜色果袋对‘阳光玫瑰’葡萄果实品质及香气物质的影响 经济林研究 2019,37 (4) 35-43
Position: Home > Articles > Effects of different colors of fruit bags on berry quality and aromatic components of ‘Shine Muscat’ grape Nonwood Forest Research 2019,37 (4) 35-43

不同颜色果袋对‘阳光玫瑰’葡萄果实品质及香气物质的影响

作  者：
魏志峰;李秋利;高登涛;刘丽;刘军伟
单  位：
中国农业科学院郑州果树研究所
关键词：
‘阳光玫瑰’葡萄;套袋;果实品质;香气物质
摘  要：
为给果袋在葡萄生产中的科学使用提供技术支持和参考依据,以3年生‘阳光玫瑰’葡萄树为试材,分别采用白色、绿色、蓝色纯木浆纸袋的套袋处理,对不同颜色果袋处理下的光照强度、透光率、温湿度、果实品质及香气物质的含量变化情况进行了测定和分析。结果表明:白袋、绿袋和蓝袋的透光率分别约为50%、20%和10%。蓝袋内的温度、湿度均显著高于白袋。绿袋和蓝袋处理均提高了果面光洁度、果面亮度L*值和果实中的Vc含量,降低了其色泽指数(CIRG);绿袋和蓝袋处理的果实单粒质量、单穂质量、果粒的纵横径以及果形指数与白袋处理(对照)的相比,均无显著差异(P>0.05)。果实完全成熟时,绿袋处理显著提高了果实中可溶性固形物的含量,蓝袋处理降低了果实的固酸比,绿袋处理使‘阳光玫瑰’葡萄的成熟期推迟了1周,而蓝袋处理使其成熟期推迟了2周。‘阳光玫瑰’葡萄果实中的香气成分,以具有绿叶清香和果香的主成分2-己烯醛及己醛的醛类物质为主。从果实样品中检测出的化合物的种类,绿袋和蓝袋处理均少于白袋处理;但检测到的醛类化合物的数量和相对含量,绿袋和蓝袋处理均显著高于白袋处理。绿袋处理改善了‘阳光玫瑰’葡萄的果面色泽和光洁度,提高了果实中的可溶性固形物含量和Vc含量,且增加了‘阳光玫瑰’葡萄中醛类化合物的种类数量和相对含量,从成熟期的果实品质来看,绿袋处理的效果较好。
译  名：
Effects of different colors of fruit bags on berry quality and aromatic components of ‘Shine Muscat’ grape
作  者：
WEI Zhifeng;LI Qiuli;GAO Dengtao;LIU Li;LIU Junwei;Zhengzhou Fruit Research Institute, Chinese Academy of Agricultural Sciences;
关键词：
‘Shine Muscat' grape;;bagging;;fruit quality;;aromatic component
摘  要：
In order to provide some technical supports and references for scientific use of fruit bags in grape production,three-year-old ‘Shine Muscat’ grape trees (Vitis labruscana Bailey×V.vinifera L.) were used as test materials,and white,green and blue pure wood pulp paper bags were used for bagging treatment.Changes of different colors of fruit bags on light intensity,light transmittance,temperature,humidity,fruit quality and aromatic components of ‘Shine Muscat’ grape berry were measured and analyzed.The results showed that light transmittance of white bag,green bag and blue bag were about 50%,20% and 10%,respectively.Temperature and humidity in blue bag were significantly higher than those in white bag.Green bag and blue bag treatments improved surface smoothness,surface brightness L* value and Vc content in berry,but reduced its CIRG value.Single berry mass,single panicle mass,berry diameter and fruit shape index in green bag and blue bag treatments had no significant differences with those in the control (P>0.05).When fruits were fully mature,content of soluble solids in green bag was significantly higher than that in the control,but solid-acid ratio of fruit in blue bag treatment was reduced.Green bag treatment delayed maturity of ‘Shine Muscat’ grape berries by about one week,while blue bag treatment delayed maturity by about two weeks.Aroma components of ‘Shine Muscat’ grape berries were mainly composed of 2-hexenoic aldehyde and hexanal,which had green leaf and fruit fragrance.In green bag and blue bag treatments,kinds of compounds in berries detected were less than those in white bag treatment,but quantity and relative content of aldehyde compounds were significantly higher than those in white bag treatment.In conclusion,green bag treatment improved surface color,lustre and smoothness of ‘Shine Muscat’ grape berries,and increased soluble solids content,Vc content,number and relative content of aldehydes in ‘Shine Muscat’ grapes.In brief,green bag was better for fruit quality at ripening stage.

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