茉莉酸酯类对火焰无核葡萄果实着色及品质的影响

丁平; 白云岗; 户金鸽; 刘洪波; 郑明

茉莉酸酯类对火焰无核葡萄果实着色及品质的影响

1. 新疆水利水电科学研究院;
2. 新疆维吾尔自治区葡萄瓜果研究所

基金项目:

新疆维吾尔自治区自然科学基金项目(2020D01A80)

国家自然科学基金-新疆联合基金项目(U1803112)

新疆维吾尔自治区公益类科研院所基本科研专项资金项目(ky2021079)

详细信息

作者简介:
丁平(1982-),男,助理工程师,从事节水灌溉技术研究。E-mail:395491008@qq.com

通讯作者:
白云岗(1974-),男,博士,教授级高级工程师,从事农业水土工程研究及技术推广工作。E-mail:xjbaiyg@si-na.com

中图分类号: S663.1
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出版历程
- 收稿日期: 2021-03-20
- 刊出日期: 2021-06-09

Effect of Jasmonate Esters on Coloring and Quality of Flame Seedless Grape

1. Xinjiang Institute of Water Resour and Hydropower Research;
2. Research Institution of Grapes and Melons in Xinjiang Uighur Automomous Region

摘要

摘要: 为科学合理地使用茉莉酸酯,改善葡萄果实品质及着色,以火焰无核葡萄为试验材料,于着色前期喷施不同浓度(20、60和100mg·L^-1)茉莉酸甲酯（MeJA）和二氢茉莉酸丙酯（PDJ）,定期测定果皮中的叶绿素、花色苷含量,果实成熟时测定果粒大小、果粒纵横径、果柄拉力、果粒硬度、可溶性固形物含量、可滴定酸、VC含量。结果表明:果实成熟过程中,茉莉酸酯类处理后果实着色指标+a逐渐增大,对L、b和C值影响效果不明显;叶绿素含量逐渐减少,但始终高于对照,花色苷含量增加,PDJ着色效果优于MeJA,PDJ 100mg·L^-1处理后的花色苷含量是对照的4.8倍,果实成熟后期花色苷含量下降;MeJA和PDJ处理可以促进果粒增大、可溶性固形物含量增加,PDJ效果优于MeJA,PDJ 60mg·L^-1显著提高了果粒重量,比对照提高了13.44%,但与PDJ 100mg·L^-1差异不显著,而MeJA 100 mg·L^-1增大效果较差,使得可溶性固形物含量比对照增加了1.58%,茉莉酸酯类对果粒硬度、果柄拉力、果粒纵横径、果形指数、可滴定酸、VC含量影响不大。不同浓度MeJA和PDJ处理均可提高果实品质,改善着色,PDJ效果优于MeJA,其中MeJA 60 mg·L^-1和PDJ100mg·L^-1的效果较好。
- 火焰无核 /
- 茉莉酸酯类 /
- 果实品质 /
- 着色
Abstract: In order to use jasmonate esters scientifically and reasonably,improve grape fruit quality and coloring,flame seedless grapes were used as experimental materials,methyl jasmonate（MeJA）and propyl dihydrojasmonate（PDJ）were sprayed with different concentrations(20,60 and 100 mg·L^-1)at the early coloring stages,the contents of chlorophyll and anthocyanin in pericarp were measured regularly.The fruit size,vertical and horizontal diameter,stem pull,hardness,soluble solid content,titratable acid and VC content were measured when the fruit was ripe.The results showed that during fruit ripening,after jasmonates treatment,fruit coloration index+a increased gradually,but had no significant effect on L,b and C values.The content of chlorophyll decreased gradually,but always higher than that of the control,and the content of anthocyanin increased,and the coloring effect of PDJ was better than that of MeJA,and the content of anthocyanin after PDJ 100 mg·L^-1 treatment was 4.8 times of that of the control,and the content of anthocyanin decreased at the later stage of fruit ripening.MeJA and PDJ treatments could increase the fruit size and soluble solid content,and the effect of PDJ was better than that of MeJA.PDJ 60 mg·L^-1 significantly increased the fruit weight by 13.44%,but there was no significant difference with PDJ 100 mg·L^-1,however,the effect of MeJA 100 mg·L^-1 was poor,which increased the content of soluble solid increased by 1.58%compared with the control.Jasmonates esters had little effect on fruit hardness,stem tension,fruit diameter,fruit shape index,titratable acid and VC content.Different concentrations of MeJA and PDJ could improve fruit quality and color,and the effect of PDJ was better than that of MeJA,the effect of MeJA 60 mg·L^-1 and PDJ 100 mg·L^-1 was better.
- flame seedless /
- jasmonate esters /
- fruit quality /
- coloration

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参考文献(20)

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施引文献(5)

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