前言伴随葡萄果实的成熟,呈现品种所特有的果色,即绿色、黄色、橙色、红色、紫色、黑色,以及它们的中间色等。生食葡萄的品质主要决定和食味有关的精度,酸度等要素,而从商品性角度看,果粒大小、果色的种类和其它性状的优劣,则是支配果实价值的重要因子。已知着色品种上色不良的原因如下。即,果面受光不足,其需求量因品种而异;还因生育期中的温度条件而有各种表现,可看到若成熟期夜温高,易着色不良,树体温度20℃,果实温度15℃,巨锋果皮中花青素的含量增加。小林氏用熟石灰调节土壤的PH为7.6～7.2底拉洼着色良好。即使除这些环境以外,由于结果过多,病虫危害和病毒的 Preface Accompanied by the ripening of the grape fruit, presents the peculiar fruit color of the variety, namely green, yellow, orange, red, purple, black, and their intermediate colors. The quality of raw grapes mainly determines factors such as precision and acidity related to eating habits. From the commercial point of view, the fruit size, the type of fruit color and the quality of other traits are the important factors that control the fruit value. Known coloring varieties poor color for the following reasons. That is, the fruit surface is insufficient, the demand for different varieties; also due to the growth of the temperature conditions and have a variety of performance, you can see that if the ripening night temperature is high, easy to poor coloring, tree temperature 20 ℃, fruit temperature 15 ℃, Ju Feng Peel anthocyanin content increased. Kobayashi’s use of hydrated lime to adjust the soil’s pH of 7.6 ~ 7.2 lala depressions good. Even in addition to these environments, due to over-fruiting, pests and viruses