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以‘丽红宝’葡萄为试材,于花前7d使用不同浓度(25、50mg·L~(-1))赤霉素处理,结合花后10d使用不同浓度(100、150、200mg·L~(-1))赤霉素处理花果穗,研究不同赤霉素处理对‘丽红宝’葡萄果实品质及着色的影响。结果表明:花前7d使用浓度为25mg·L~(-1)的赤霉素处理花穗,结合花后10d使用浓度为100mg·L~(-1)的赤霉素处理果穗效果最好,能有效拉长‘丽红宝’葡萄果穗,显著增加‘丽红宝’葡萄果粒质量、可溶性固形物含量、鲜果硬度、还原型维生素C含量及果皮中花色苷含量,果实色泽为鲜红色,使果实整体品质得到提高。
The experiment was carried out on the ’Li Hongbao’ grape at different concentrations (25 and 50 mg · L -1) gibberellic acid 7 days before flowering and 10 days after flowering with different concentrations (100, 150 and 200 mg · L ~ (-1) gibberellin) to study the effects of different GA3 treatment on the fruit quality and coloration of ’Lihongbao’ grape. The results showed that the treatment of spikes with GA of 25 mg · L -1 on the 7th day before flowering and the treatment of GA at the concentration of 100 mg · L -1 after 10 days of flowering were the best, Which can effectively elongate the ear of “Li Hongbao” grape and significantly increase the fruit quality, soluble solids content, fresh fruit hardness, reduced vitamin C content and peel anthocyanin content in ’Li Hongbao’ grape. The fruit color is bright red, The overall quality of the fruit is improved.