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以淑女红(克瑞森)葡萄为材料,在转色初期分别用50、100、150、200、300 mg/L 5个浓度的脱落酸溶液处理果穗,研究其对果实着色及相关品质的影响。结果表明:脱落酸处理对淑女红葡萄穗重和单粒重的影响不大;200 mg/L浓度处理的葡萄果实可溶性固形物和着色度指数最高,可滴定酸含量最低,且果肉不软化,果穗不掉粒;说明在本试验范围内200 mg/L脱落酸处理对淑女红葡萄果实品质和着色的改善具有促进作用。
The effects of different concentrations of 50, 100, 150, 200 and 300 mg / L abscisic acid solution on the fruit coloration and related quality . The results showed that the abscisic acid treatment had little effect on the spike weight and single grain weight of red grape. The soluble solid content and color index of the grape treated with 200 mg / L were highest, the titratable acid content was the lowest, No spike of ear was observed. It indicates that 200 mg / L ABA promoted the fruit quality and coloration of Ladies Red Grape in the range of this test.