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当前位置: 首页 > 文章 > 不同留叶量及不同时间摘叶处理对高海拔香格里拉地区“霞多丽”葡萄果实品质的影响 北方园艺 2016 (22) 30-35
Position: Home > Articles > Effect of Different Deaf Number and Different Time to Remove Leaves on Berry Quality of ‘Chardonnay' at High Altitude Grapevine in Shangri-La Northern Horticulture 2016 (22) 30-35

不同留叶量及不同时间摘叶处理对高海拔香格里拉地区“霞多丽”葡萄果实品质的影响

作  者：
张义杰;张国涛;王文鹏;朱书生;朱有勇;何霞红
单  位：
云南农业大学农业生物多样性应用技术国家工程研究中心
关键词：
霞多丽葡萄;留叶数量;摘叶时间;果实品质;树体营养
摘  要：
以8年生"霞多丽"葡萄为试材,比较分析了不同留叶量及不同时间摘叶处理对葡萄果实品质指标(总糖、总酸、糖酸比、pH、总酚、丹宁)及一年生葡萄枝条的总糖、淀粉含量与茎髓比的影响。结果表明:结果枝留叶量为8或10片时与在葡萄转色后期进行摘叶处理均可明显改善果实层的通透性,显著提高葡萄果实品质,糖度增加,酸度降低,糖酸比、pH均有提高,酚类物质有效合成;不同留叶量与不同时间摘叶处理使树体总糖、淀粉含量及茎髓比均有不同程度的降低,而结果枝留10片叶与转色后期2种处理对果树枝条的碳素营养没有造成显著影响。
译  名：
Effect of Different Deaf Number and Different Time to Remove Leaves on Berry Quality of ‘Chardonnay' at High Altitude Grapevine in Shangri-La
作  者：
ZHANG Yijie;ZHANG Guotao;WANG Wenpeng;ZHU Shusheng;ZHU Youyong;HE Xiahong;The National Center for Agricultural Biodiversity,Yunnan Agricultural University;
关键词：
‘Chardonnay'grape;;leaf number;;removing leaf time;;grape quality;;plants nutrition
摘  要：
Eight-year-old‘Chardonnay'grape were used as test material to investigate the effect of different leaf number and different time to remove leaves from fruit branches on grape quality index total sugar,total acid,sugar-acid ratio,pH,total phenols,tannins and total sugar,starch contents and stem-pulp ratio of one-year-old branches.The results showed when 8or 10 leaves was leaved on single fruit branch and leaf removing of after veraison could improve the fruit surrounding microenvironment significantly,and had improved fruit quality significantly,the total sugar,total phenol,tannin contents,pH and sugar acid ratio increased in different degree,the content of acid decreased,one-year-old branches total sugar,starch content and stem-pulp ratio all decreased after different leaf number and different time removing leaves treatment,but keeping 10 leaves of single branch and leaf removing of after veraison had no significant effect on carbon nutrition of the branches.

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