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以“火焰无核”葡萄为试材,在葡萄刚转色时摘叶,采用去除结果枝果穗下叶片全部摘除、保留靠近果穗1片叶、去叶不去叶柄等3种摘叶方式,以不摘叶为对照,测定果实品质的相关指标,研究不同摘叶方式对“火焰无核”葡萄果实品质的影响,筛选出适合提高“火焰无核”葡萄果实品质的摘叶处理方式。结果表明:在“火焰无核”葡萄的成熟期采样,3种摘叶方式和对照的果穗质量、果实硬度、枝条成熟度和可溶性固形物含量均没有明显的差异。从果实风味来看,保留靠近果穗1片叶摘叶方式的总糖含量、可滴定酸含量和有机酸含量均高于其它摘叶方式,且其有机酸含量与其余摘叶方式存在明显的差异;保留靠近果穗1片叶摘叶方式的糖酸比和固酸比最低。从色差指标看,所有摘叶方式色差的L值均比对照低;a值为保留靠近果穗1片叶摘叶方式小于对照,但无差异;b值为保留靠近果穗1片叶摘叶方式较对照偏黄程度低。经综合评价,在该试验中,保留靠近果穗1片叶摘叶方式是一种适合提高“火焰无核”葡萄果实品质的摘叶方式。
With “Flame Seedless” grapes as test material, the leaves were picked off just after transferring grapes, and all the leaves were removed with the result of removing branches. One leaf remained close to the ear and the other leaves were not petioles , Taking non-picking leaves as the control, determining the related indexes of fruit quality, studying the effect of different ways of picking leaves on the quality of “Flame Seedless” grape and screening the suitable fruit of “Flame Seedless” grape Leaf treatment. The results showed that there was no significant difference in the quality of the ear, fruit firmness, branch ripeness and soluble solids content of the three kinds of leaf-picking methods and controls at the “Flame Seedless” grape ripening stage. From the fruit flavor, the total sugar content, titratable acid content and organic acid content of 1 leaves leaf picking leaves near the ear were higher than those of other leaf pick-off methods, and there was a significant difference between the organic acid content and the other methods of picking the leaves ; Keep close to the ear 1 leaf pick leaves way sugar acid ratio and the lowest acid-base ratio. From the color difference index, the L values of all the abscission methods were lower than the control; a value was close to the ear of a leaf picking leaves less than the control, but no difference; b value is close to the ear of a leaf pick leaves way Control of the degree of yellow is low. After a comprehensive evaluation, in this experiment, the method of picking leaves close to the ear of a leaf remains a method of picking leaves suitable for improving the quality of “Flame Seedless” grape fruits.