摘要
为明确不同葡萄品种在天津地区最佳采收时间以及果实品质差异,选择6种葡萄作为试验材料,观测植株生长及果实发育情况,使用天农葡萄数据库进行试验数据的记录及分析。结果表明:不同品种葡萄间动态变化趋势基本一致,夏黑与红富士葡萄可溶性固形物含量显著高于寒香蜜、红巴拉多和红宝石;红巴拉多、黑巴拉多可滴定酸含量显著低于其他品种;固酸比越高,越接近果实成熟,红巴拉多和黑巴拉多显著高于其他品种;红宝石单果重显著低于其他品种。不同品种间果实生长发育所需时间不同,其中寒香蜜最短(90 d),红宝石所需时间最长(115 d)。在本研究的6个葡萄品种中,红巴拉多、黑巴拉多果实品质较高,糖酸含量适中,果粒较大。寒香蜜在采收期可滴定酸含量仍较高,建议适当延长采收期。综上,本研究为天津地区鲜食葡萄栽培提供了理论依据和数据参考。
In order to determine the best harvest time and fruit quality difference of different grape varieties in Tianjin.In this experiment,6 kinds of grapes were selected as test materials to observe the plant growth and fruit development,and the test data were recorded and analyzed using the Tiannong grape database.The results showed that the dynamic change trend of different varieties of grapes was basically the same.The soluble solid content of Xiahei and Hongfuji grapes was significantly higher than that of Hanxiangmi,Hongbalador and Ruby.The content of titratable acid in red balador and black balador was significantly lower than that in other varieties.The higher the ratio of solid to acid,the closer to the fruit maturity,and the higher the ratio of red balador and black balador than other varieties.Ruby single fruit weight was significantly lower than other varieties.The time required for fruit growth and development was different among different varieties,among which Hanxiangmi took the shortest time(90 days)and Ruby took the longest time(115 days).In conclusion,among the six grape varieties studied in this study,Hongbalador and Heibalador have higher fruit quality,moderate sugar and acid content,and larger fruit grains.The titratable acid content of Hanxiang honey was still high in the harvest period,so it was recommended to extend the harvest period appropriately.In conclusion this study provides theoretical basis and data reference for the cultivation of fresh grape in Tianjin.
作者
李志成
田淑芬
王荣
王超霞
马闯
LI Zhicheng;TIAN Shufen;WANG Rong;WANG Chaoxia;MA Chuang(Tianjin Agricultural University,Tianjin 300392,China)
出处
《天津农业科学》
CAS
2023年第4期23-28,共6页
Tianjin Agricultural Sciences
