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2种整形方式对‘赤霞珠’葡萄光合特性及果实品质的影响 预览 被引量:30

Effect of training system on photosynthesis and fruit characteristics of Cabernet Sauvignon
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摘要 【目的】探究不同整形方式对酿酒葡萄光合作用及果实品质的影响,进而对多主蔓扇形及厂字形在我国新疆产区表现的优劣作出评价。【方法】以多主蔓扇形和厂字形2种整形方式的‘赤霞珠’葡萄为试材,利用LI-6400便携式光合测定系统分别测定成熟叶片光合作用相关参数及光响应曲线,调查植株叶幕特征,测定采收期浆果的理化指标并利用HPLC-MS对花色苷总量进行分析。【结果】与多主蔓扇形相比,厂字形整形增强叶片光合速率的同时提高果实品质,这主要归因于厂字形整形方式为树体带来以下3方面的改变:1)增加植株叶面积总量;2)增强叶幕光照透射率;3)增加果际周围光合有效辐射(PAR)。与多主蔓扇形相比,厂字形整形下的叶片光合能力更强,代谢速率更快,并且具备更强的利用弱光和抵御强光的能力。虽然厂字形整形使得植株的产量降低,但其果穗质量更小,更加松散,且采收期果实含有的种子和果皮鲜质量更大,种子数量更多。另外,厂字形整形下的果实可溶性固形物含量以及花色苷浓度也高于多主蔓扇形。【结论】与传统的多主蔓扇形相比,厂字形整形方式更有利于果实酿酒品质的提升。 【Objective】To investigate the effect of training system on photosynthesis and fruit quality,andevaluate the performance of‘Modified VSP'(slope trunk with a vertical shoot positioning training system)and F-MT(Fan training system with multiple trunks) in Xinjiang of China.【Methods】the two trainingsystems were taken in‘Cabernet Sauvignon'. The photosynthetic parameters and light response curveswere determined by LI-6400 portable photosynthesis system. The canopy characteristics and grape com-position were measured. The total content of anthocyanins was analyzed by HPLC-MS.【Results】The re-sults from the two-year study confirmed that in‘Cabernet Sauvignon',M-VSP resulted in improvementin photosynthesis of the leaves and grape composition compared with F-MT.The improvement mainly re-sulted from the following significant changes made by M-VSP:(1)bigger total leaf area per vine;(2) im-proved light transmittivity;and(3) increased the PAR level in the fruiting zone. Compared with the leavesin F-MT system,the leaves from vines trained to M-VSP had the most powerful growth potential,thefastest metabolic rate and the excellent ability to utilize weak light. Additionally,M-VSP not only had thesmaller and looser clusters,but it also produced the berry with desired wine-making quality due to the heavier seed and skin,and more seeds per berry. The total soluble solids and anthocyanin content at har-vest were increased as well. However,M-VSP had lower yield than F-MT.【Conclusion】M-VSP showedbetter performance in improving the quality of wine grape than F-MT.
作者 成果 陈立业 王军 陈武 张振文 CHENG Guo;CHEN Liye;WANG Jun;CHEN Wu;ZHANG Zhenwen;College of Enology,Northwest A&F University;Center for Viticulture and Enology,College of Food Science & Nutritional Engineering,China Agricultural University;Citic Guoan Wine Co.,Itd;
出处 《果树学报》 CAS CSCD 北大核心 2015年第2期215-224,共10页 Journal of Fruit Science
关键词 '赤霞珠’葡萄 整形方式 光合作用 浆果成分 'Cabernet Sauvignon' grape Training system Photosynthesis Berry composition
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