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彭言劼,魏雪莲,周勇,胡强,胡霞,宋春草.不同果袋对‘红富士’葡萄果实品质的影响[J].中国南方果树,2022,51(2):
不同果袋对‘红富士’葡萄果实品质的影响
Effects of different fruit bags on fruit quality of ‘Benni Fuji’ grape
投稿时间:2021-10-29  修订日期:2021-10-29
DOI:10.13938/j.issn.1007-1431.20210688
中文关键词:  果袋  ‘红富士’葡萄  品质  果色
英文关键词:Fruit bag  ‘Benni Fuji’ grape  quality  berry color
基金项目:四川省科技计划项目(2020YJ0351);乐山市科技局重点研究项目( 20NZD002);乐山师范学院高层次人才科研启动项目(RC202005);竹类病虫防控与资源开发四川省重点实验室科研项目(ZL2019006)。
作者单位E-mail
彭言劼 乐山师范学院
峨眉山生物多样性保护与利用研究所 
309890524@qq.com 
魏雪莲 乐山师范学院 1343406195@qq.com 
周勇 乐山师范学院 38990899@qq.com 
胡强 乐山师范学院 37086088@qq.com 
胡霞 乐山师范学院 250095515@qq.com 
宋春草* 乐山师范学院 820018343@qq.com 
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中文摘要:
      以‘红富士’葡萄为试材,研究了不同果袋对果实品质的影响。结果表明:不同类型的果袋对‘红富士’葡萄果实大小和形状的影响各有不同,其中,半透明果袋的果实粒质量、纵径和横径最大,分别较对照提高了26.0%、10.5%和8.6%。半透明果袋促进了果实转色,着色率达到100%,且果实红绿色差值最大;仅半透明袋的果实总花色苷含量显著高于对照,较对照提高了77.8%;半透明袋的果实可溶性固形物含量和可溶性糖含量均较对照有所提升,且可滴定酸含量最低,固酸比最高,达到了23.27:1。综合来看,半透明套袋处理使‘红富士’葡萄果粒增大、转色更好,提升了果实的外观品质,在保持高含糖量的同时降低了可滴定酸含量,提升了果实口感,对果实内在品质也有较好的改良效果。
英文摘要:
      The ‘Benni Fuji’ grape was taken as the research material to study the effects of different fruit bags on fruit quality of ‘Benni Fuji’ grape. The results showed that: different effects of the 5 fruit bags on berry size and shape of ‘Benni Fuji’ were observed. Berries in semitransparent bags were the biggest and heaviest, their grain weight, longitudinal diameter and equatorial diameter increased 26.0%, 10.5% and 8.6%, respectively, compared to control. Semitransparent bags promoted berry coloring, in which the berries had 100% coloration rate and had the largest red green color difference index. The total anthocyanins content of the berries in was significantly higher than control only in semitransparent bags, and it increased 77.8% compared to control. The berries in semitransparent bags had more soluble solid, as well as soluble sugar, and the least titratable acid. It had the highest solid to acid ratio, which was 23.27:1. Comprehensively, bagging with semitransparent bags could improve external quality of ‘Benni Fuji’ grape by increasing berry size and promoting coloring, and could improve internal quality by reducing titratable acid content and improving taste while maintaining high sugar content.
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