无核葡萄给鲜食、制罐乃至加工酿酒都带来极大方便,愈来愈被人们所关注。利用SM剂(链霉素)生产无核葡萄,仅在日本刊物所见,我国至今未见报导。为探讨SM剂产生无核葡萄的效果及最佳浓度配方和喷布时期,依据日文《农耕与园艺》小笠原静彦的论文于86～87年进行了此试验,现将试验结果总结如下: Seedless grapes to food, cans and even processed wine has brought great convenience, more and more people are concerned about. The use of SM agents (streptomycin) production of seedless grapes, only seen in Japanese publications, our country has not been reported. In order to explore the effect of SM agent on the production of seedless grapes and the optimal concentration formula and spraying period, this experiment was conducted from 86 to 87 years according to the paper of Japanese “Farming and Horticulture” Ogasawara Yasushi. The test results are summarized as follows: