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农学学报 ›› 2017, Vol. 7 ›› Issue (12): 76-80.doi: 10.11923/j.issn.2095-4050.cjas17050020

所属专题: 生物技术 园艺

• 林学 园艺 园林 食用菌 • 上一篇    下一篇

微肥对酿酒葡萄‘赤霞珠’生理和品质的影响

黄丽萍,王敏,赵旗峰,马小河   

  1. 山西省农业科学院果树研究所,山西省农业科学院果树研究所,山西省农业科学院果树研究所,山西省农业科学院果树研究所
  • 收稿日期:2017-05-16 修回日期:2017-07-09 接受日期:2017-07-28 出版日期:2017-12-15 发布日期:2017-12-15
  • 通讯作者: 马小河 E-mail:hlp-23@163.com
  • 基金资助:
    山西省科技重点研究项目“葡萄产业提质增效技术开发与示范”(201603D211105);现代农业产业技术体系建设专项资金(CARS-30-5);农 业部农作物种质资源保护项目“物种资源保护”(1120162130135252002);山西省资源平台建设项目“葡萄种质资源多样性分析及其初级核心种质的 构建”(2015091004-0105)。

Effects of Micro-Fertilizer on Physiology and Quality of Grape‘Cabernet Sauvignon’

  • Received:2017-05-16 Revised:2017-07-09 Accepted:2017-07-28 Online:2017-12-15 Published:2017-12-15

摘要: 为探明微肥“魔云”对酿酒葡萄品种‘赤霞珠’生理和品质的影响,以6年生‘赤霞珠’葡萄为试材进行试验。结果表明:‘赤霞珠’葡萄增施“魔云”后,(1)增加了叶片的单叶重、单叶厚度及叶片面积均增加及叶绿素含量,有利于叶片进行光合作用;(2)葡萄果实的果穗纵径增加了2.72cm,横径增加了1.22cm,质量增加了55.32g;果粒纵径增加了0.13cm、横径增加了0.05cm,百粒重增加了19.75g;(3)葡萄果实的总酚含量增加了3.4mg/g,花色苷含量增加了3.53mg/g,可溶性固形物含量增加了1.64%,单宁含量增加了1.47mg/g,还原糖含量增加了3.14g/L,酒石酸含量增加了0.35g/L。由此可以看出,增施“魔云”既可以促进赤霞珠葡萄叶片的生长,增加叶片的光合作用,又可以提高果实品质,为葡萄高产优质提供有利的保障。

关键词: circRNA, circRNA, 生成方式, 研究方法, 生物学功能, 家畜动物

Abstract: To investigate the effects of micro- fertilizer‘Moyun’on physiology and quality of wine grape ‘Cabernet Sauvignon’, 6-year-old wine grape‘Cabernet Sauvignon’was taken as the test material. The results showed that: with the application of micro-fertilizer‘Moyun’, (1) the single-leaf weight increased, the single-leaf thickness and area and the content of chlorophyll increased, which helped the leaves to conduct the photosynthesis; (2) the longitudinal diameter of the grape fruit increased by 2.72 cm, the horizontal diameter increased by 1.22 cm, and the quality increased by 55.32 g; the diameter of fruit grain increased by 0.13 cm, the transverse diameter increased by 0.05 cm, and the 100-grain weight increased by 19.75 g; (3) the total phenol content of grape increased by 3.4 mg/g, the anthocyanin content increased by 3.53 mg/g, the soluble solids content increased by 1.64%, and the tannin content increased by 1.47 mg/g, reducing sugar content increased by 3.14 g/L, tartaric acid content increased by 0.35 g/L. These indicated that‘Moyun’could help the leaves of‘Cabernet Sauvignon’to grow, increase the photosynthesis of the leaves, and improve the grape quality, which could guarantee high yield and high quality of‘Cabernet Sauvignon’.