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当前位置: 首页 > 文章 > GA3与TDZ组合对巨玫瑰葡萄果实理化指标和苦涩味物质含量的影响 南方农业学报 2018,49 (5) 922-929
Position: Home > Articles > Effects of GA3 and TDZ combination on bitter and astringent taste compounds of Vitis vinifera×V. labrusca Journal of Southern Agriculture 2018,49 (5) 922-929

GA3与TDZ组合对巨玫瑰葡萄果实理化指标和苦涩味物质含量的影响

作  者：
程大伟;陈锦永;顾红;黄海娜;靳路真;张威远;张洋;郭西智
关键词：
巨玫瑰葡萄;赤霉素(GA3);噻苯隆(TDZ);果实品质;可溶性单宁;类黄酮;总酚
摘  要：
[目的]探讨赤酶素(GA3)与塞苯隆(TDZ)组合对巨玫瑰葡萄果实理化指标和苦涩味物质含量的影响,为科学使用植物生长调节剂进行葡萄保果和膨大提供参考依据.[方法]分别于巨玫瑰葡萄生理落果初期和膨果初期用25.0 mg/L GA3+2.5 mg/L TDZ浸蘸果穗,测定分析果实不同发育时期的基本生理指标及苦涩味物质含量.[结果]25.0 mg/L GA3+2.5 mg/L TDZ处理可明显提高巨玫瑰葡萄果实单粒重和增大果粒纵横径;显著降低成熟期果实的可溶性固形物含量(P<0.05,下同),抑制叶绿素和类胡萝卜素降解从而抑制果实着色;促进果实苦涩味物质(可溶性单宁、类黄酮和总酚)积累.相关性分析结果表明,巨玫瑰葡萄果实的可溶性固形物含量和着色指数与苦涩味物质含量呈显著负相关,叶绿素和类胡萝卜素含量与苦涩味物质含量呈显著正相关.[结论]在巨玫瑰葡萄生理落果初期和膨果初期以25.0 mg/kg GA3+2.5 mg/kg TDZ混合水溶液均匀浸蘸果穗,可提高其果实产量和增大其果粒,但会减缓果实叶绿素和类胡萝卜素降解,在一定程度上抑制果实着色,并促进苦涩味物质积累,不利于提高果实品质.
译  名：
Effects of GA3 and TDZ combination on bitter and astringent taste compounds of Vitis vinifera×V. labrusca
关键词：
Vitis vinifera × V. labrusca%gibberellin(GA3)%thidiazuron(TDZ)%fruit quality%soluble tannin%flavo-noid%total phenol
摘  要：
[Objective]The experiment was conducted to explore the effect of gibberellin(GA3)and thidiazuron(TDZ) on physicochemical parameters and the bitter and astringent taste compound contents of Vitis vinifera×V. labrusca to pro-vide references for the reasonable use of plant growth regulators for fruit preservation and expansion.[Method]The be-rries of V. vinifera×V. labrusca were dipped with 25.0 mg/L GA3+2.5 mg/L TDZ during the beginning of the physiological fruit drop period and fruit enlargement stage respectively. The basic physiological indexes and the bitter and astringent taste compound content at different development periods were measured and analyzed.[Result]Compared with control treatment,25.0 mg/L GA3+2.5 mg/L TDZ dipping could significantly improve the single berry weight,vertical diameter and transverse diameter of grape,significantly reduced soluble solids content in fruit at mature period(P<0.05,the same below),inhibited the degradation of chlorophyll and carotenoids to restrain the coloration of pericarp and promoted accu-mulation of the bitter and astringent taste compound contents(soluble tannin,flavonoid and total phenol)in fruits. Corre-lation analysis results showed that the bitter and astringent taste compound contents were significantly negatively correla-ted to soluble solids content and coloring index. And the bitter and astringent taste compound contents were significantly positively correlated to chlorophyll and carotenoids contents.[Conclusion]Uniformly dipping the berries with 25.0 mg/L GA3+2.5 mg/L TDZ mixed aqueous solution at the early stage of physiological fruit dropping and the early stage of fruit enlargement stage can increase the yield and size of V. vinifera×V. labrusca,but slow down the degradation of chlorophyll and carotenoids which inhibits the fruit coloring and promotes the accumulation of bitter and astringent taste compound contents to some extent. Therefore,the dipped treatment is bad for fruit quality improvement.

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