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当前位置: 首页 > 文章 > 24-表油菜素内酯处理对蛇龙珠葡萄果实品质的影响 云南农业大学学报(自然科学) 2020 (3) 483-488
Position: Home > Articles > Effect of 24-Epibrassinolide Treatment on the Quality of Vitis vinifera cv. Cabernet Gernischet Grape Fruit Journal of Yunnan Agricultural University(Natural Science) 2020 (3) 483-488

24-表油菜素内酯处理对蛇龙珠葡萄果实品质的影响

作  者：
赵现华;王丽莎;栾丽英;李华
单  位：
关键词：
24-表油菜素内酯;酿酒葡萄;花色素;果实品质
摘  要：
【目的】研究油菜素内酯处理对葡萄成熟及着色过程中果实品质的影响。【方法】以酿酒葡萄蛇龙珠(Vitis vinifera cv. Cabernet Gernischet)为试验材料,分别采用质量浓度为0.1、0.4和0.8 mg/L的24-表油菜素内酯(EBR)在葡萄转色之前进行喷洒果穗处理,以0.1%的乙醇和0.1%的吐温-80水溶液处理为对照(CK),并从处理开始时每隔14 d取样,测定果粒6个主要品质指标。【结果】与对照相比,EBR处理可显著提高成熟葡萄浆果中的还原糖、可溶性固形物以及浆果果皮中的总花色苷、总酚以及单宁的含量(P<0.05),而显著降低了可滴定酸含量(P<0.05)。【结论】3个不同质量浓度EBR处理明显促进了蛇龙珠葡萄果实的成熟,对蛇龙珠葡萄果实品质起着积极的影响,其中0.4 mg/L的EBR处理效果最明显。
译  名：
Effect of 24-Epibrassinolide Treatment on the Quality of Vitis vinifera cv. Cabernet Gernischet Grape Fruit
作  者：
ZHAO Xianhua;WANG Lisha;LUAN Liying;LI Hua;College of Life Sciences and Enology, Taishan University;School of Life Sciences, Ludong University;College of Enology, Northwest A&F University;Shaanxi Engineering Research Center for Viti Viniculture;
关键词：
24-epibrassinolide;;grapevine;;anthocyanidin;;fruit quality
摘  要：
[Purpose]To study the effect of 24-epibrassinolide(EBR) treatment on the fruit quality during grape ripening and coloring.[Methods]Vitis vinifera cv. Cabernet Gernischet was used as the experimental material. EBR with mass concentrations of 0.1, 0.4, and 0.8 mg/L were sprayed before the grapes were colored, controlled by water containing 0.1% ethanol and 0.1% Twain-80(CK),and samples were taken every 14 d when the time of the treatment to determine the six main quality indicators of the grains.[Results]The contents of reducing sugar, soluble solids and total anthocyanins, total phenols and tannins in the fruit of ripe grapes were significantly increased by different mass concentrations of EBR compared with that of water treatment(CK)(P<0.05), and the tickable acid contents were significantly reduced(P<0.05).[Conclusion]Three different mass concentrations of EBR treatment obviously promoted the maturation of the fruit, and had a positive effect on the quality of the fruit. 0.4 mg/L EBR had the best effect.

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