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以6年生“赤霞珠”葡萄为试材,比较了香格里拉高海拔地区葡萄在留结果枝为12枝/株与18枝/株的条件下,不同时间摘叶处理对果实品质的影响。结果表明:于葡萄转色前期和中期摘除“赤霞珠”葡萄果穗及果穗以下的全部叶片可显著增加果实含糖量,降低酸度,摘叶处理对果实糖酸比、pH值、总酚、丹宁等多项果实品质指标均有不同程度的提高。不同时间摘叶处理使葡萄枝条的总糖与淀粉含量均有所降低,而在转色中期(8月16日)进行摘叶处理对果树枝条的碳素营养没有造成显著影响。
Taking 6-year-old “Cabernet Sauvignon” grapes as test materials, the effects of picking leaves on the fruit quality at different times were compared under the conditions of 12 branches / 18 branches / plant in Shangri-La high altitude area. The results showed that removing all the leaves under “Cabernet Sauvignon” grape and ear below grapevine could significantly increase the sugar content and reduce the acidity in the early and middle stages of grape color change. Phenol, tannin and many other fruit quality indicators have improved in varying degrees. Leaf pick-up at different times reduced the total sugar and starch content of the shoots, while picking the leaves at the mid-turn (August 16) had no significant effect on the carbon nutrition of the shoots.