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研究单穗留65、85、105、125粒果不同的疏果处理(以100粒为对照)对“克瑞森”无核葡萄果实着色和萎蔫程度、果梗拉力、单果粒重、果实硬度、可溶性糖和有机酸含量等相关果实品质因素的影响。结果表明:65和85粒处理果实紫红,着色均匀,几乎没有萎蔫出现。65粒处理果梗拉力最大。100粒处理果实有机酸含量明显高于其它处理。单果粒重、果实硬度和可溶性糖含量没有差异。综合果实品质评价指标,以留有65粒果处理最好。
The results showed that there was no significant difference in the color and wilting degree of fruit of “Kruseng” seedless grapes with fruit of 65,85,105,125 single fruit thinning treatments (taking 100 grains as control) Fruit firmness, soluble sugar and organic acid content and other related fruit quality factors. The results showed that the fruits of 65 and 85 grains were mauve with uniform coloring and almost no wilting appeared. 65 grain processing fruit pedicle maximum tension. The content of organic acids in 100 grains was obviously higher than other treatments. There was no difference in fruit weight, fruit firmness and soluble sugar content. Comprehensive evaluation of fruit quality indicators, leaving 65 fruit processing the best.