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叶面喷施酵母多糖对美乐葡萄果实品质的影响 预览 被引量:1

Effects of leaf spraying different concentrations of yeast polysaccharide on the quality of Merlot berry
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摘要 为探究不同浓度酵母多糖对美乐葡萄果实品质的影响,以6年生美乐为试材,于花后53d和64d在叶面喷布200倍、300倍、400倍、500倍、600倍酵母多糖稀释溶液,蒸馏水为对照,测定不同处理条件下葡萄浆果中总糖、有机酸、果皮花色苷、单宁、总酚、类黄酮等含量。结果表明:叶面喷施酵母多糖对美乐葡萄品质具有明显促进作用。与对照相比,400倍酵母多糖稀释液可明显提高葡萄果实品质,总糖提高5.98%,有机酸降低35.50%,果皮花色苷含量增加5.69%,类黄酮含量增加6.25%,单宁含量增加22.44%,总酚含量增加31.13%。因此,400倍酵母多糖处理可提高美乐葡萄的果实品质。 In order to explore the effects of different concentrations of yeast polysaccharide on Merlot berry quality,6-year-old Merlot was used as test materials.Before and after veraison,the200times,300times,400times,500times and600times diluted solution of yeast polysaccharide were used to spray grapevine leaves,taking the water as control,the variation of grape berry quality was analyzed during berry development.The results showed that:spraying grapevine leaves with yeast polysaccharide had a certain role to improve the quality of berry,the treatment with400times diluted solution(T3)was optimum.Compared with control,T3treatment could obviously improved grape quality,total sugar content increased5.98%,titratable acid content reduced35.50%,anthocyanin enhanced5.69%,flavonoids increased6.25%,tannin and total phenols advanced22.44%and31.13%respectively.Therefore,400times diluted solution of yeast polysaccharide could obviously improved Merlot grape quality.
作者 李栋梅 齐慧 胡宏远 丁小玲 马丹阳 王振平 LI Dongmei;QI Hui;HU Hongyuan;DING Xiaoling;MA Danyang;WANG Zhenping;School of Agriculture, Ningxia University;
机构地区 宁夏大学农学院
出处 《中外葡萄与葡萄酒》 2017年第5期19-23,共5页 Sino-Overseas Grapevine & Wine
基金 国家现代农业产业技术体系项目(CARS-30-zp-8) 国家自然基金(31360463)
关键词 美乐 酵母多糖 果实品质 叶面喷施 Merlot yeast polysaccharide berry quality leaf spraying
作者简介 李栋梅(1991-),女,硕士研究生,主要从事葡萄逆境生理与分子生物学。E-mail:244410995@qq.com;通讯作者:王振平(1965-),男,陕西绥德人,研究员,博士,主要从事葡萄栽培与酿造。E-mail:dr.wangzhp@163.com
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