赤霉素处理对波尔莱特葡萄及葡萄干品质的影响

doi:10.13304/j.nykjdb.2024.0231

摘要/Abstract

摘要：

为探究外源赤霉素（gibberellic acid， GA₃）处理对波尔莱特葡萄及葡萄干品质的影响，设置花期不进行GA₃处理（A）、花序盛开75%时进行75 mg·L^-1GA₃处理（B）、花序盛开100%时进行75 mg·L^-1GA₃处理（C）、花后2 d进行75 mg·L^-1GA₃处理（D）和花后4 d进行75 mg·L^-1GA₃（E），以上5种处理均在花后10 d时用150 mg·L^-1GA₃ 进行处理，以花期和花后10 d均不进行GA₃处理为对照（CK），测定葡萄、葡萄干品质及产量指标。结果表明，GA₃处理可显著增大波尔莱特葡萄果穗、果粒质量，提高鲜果硬度，但会显著降低可溶性固形物含量；经GA₃处理的波尔莱特葡萄所制葡萄干单粒质量显著增大，酚类物质含量及抗氧化活性提高，但饱满度降低、褐变度增大；花期GA₃处理可显著增大葡萄及葡萄干果形指数，促进葡萄及葡萄干色泽变绿。D处理的葡萄干产量最高，为12.56 t·hm^-2，葡萄干单粒质量最大，为1.30 g，果形指数2.42，较饱满。主成分分析结果直观地反映了各处理葡萄及葡萄干品质、产量分布状况，建立综合评价模型得出D处理综合得分最高。波尔莱特葡萄采用花后2 d施GA₃75 mg·L^-1+花后10 d施GA₃150 mg·L^-1处理效果最优。以上研究结果为进一步优化和规范波尔莱特葡萄GA₃使用技术、提升葡萄及葡萄干品质提供技术参考。

关键词: 波尔莱特葡萄, 赤霉素, 葡萄品质, 葡萄干品质

Abstract:

In order to investigate the effect of exogenous gibberellic acid （GA₃） treatment on the quality of Perlette grapes and raisins， 5 treatments were set including no GA₃treatment during bloom（A）， inflorescence 75% blooming with 75 mg·L^-1 GA₃ treatment （B）， inflorescence 100% blooming with 75 mg·L^-1 GA₃ treatment （C）， 2 d post-bloom with 75 mg·L^-1 GA₃ treatment （D）， and 4 d post-bloom with 75 mg·L^-1 GA₃ treatment （E）. All the above treatments were treated with GA₃ 150 mg·L^-1 at 10 d post-bloom， and no spraying GA₃ during bloom and post-bloom was as the control （CK）， berries quality， raisin quality and yield were assessed. The results showed that berry mass， cluster mass and berry hardness of Perlette grape was significantly increase by GA₃ treatment， but the total soluble solids content was significantly decreased. The single raisin mass was significantly increased by GA₃treatment， phenolic content and antioxidant activity were enhanced， but plumpness was decreased， browning was decreased. The shape index of grapes and raisins were significantly increased by GA₃ treatment during bloom， and promoted the color of grapes and raisins turn to green. The yield of raisins and the single mass of raisins were the highest in treatment D， with 12.56 t·hm^-2， 1.30 g， respectively， and the raisin shape index was 2.42， relatively plump. The results of principal component analysis intuitively reflect the quality and yield distribution of grapes and raisins in each treatment. A comprehensive evaluation model was established， and it was found that treatment D had the highest comprehensive score. The best effect was treatment of 2 d post-bloom with 75 mg·L^-1 GA₃+10 d post-bloom with 150 mg·L^-1 GA₃. Above results provided technical reference for further optimizing and standardizing the use of GA₃ in Perlette grapes， and improved the quality of grapes and raisins.

Key words: Perlette grape, gibberellin acid, berry quality, raisin quality

中图分类号:

S646.1+2

白世践, 户金鸽. 赤霉素处理对波尔莱特葡萄及葡萄干品质的影响[J]. 中国农业科技导报, 2025, 27(6): 158-169.

Shijian BAI, Jinge HU. Effects of Gibberellic Acid on Berry and Raisin of Perlette Grape[J]. Journal of Agricultural Science and Technology, 2025, 27(6): 158-169.

图/表 12

表1 GA3处理下波尔莱特葡萄的果穗、果粒性状

Table 1 Cluster and berry characteristics of Perlette grape by GA3 treatment

处理 Treatment	果穗质量 Cluster mass/g	果穗紧密度Cluster compactness	果粒质量 Berry mass/g	果粒纵径 Longitudinal diameter of berry/mm	果粒横径 Transverse diameter of berry/mm	果形指数 Berry shape index	果梗直径 Stem diameter/mm	穗轴硬化程度 Spike-stalk hardenability
CK	721.82±228.59 d	5.00±0.00 b	3.54±0.36 d	19.93±1.14 d	15.51±0.69 e	1.29±0.08 cd	1.26±0.33 c	4.00±0.00 a
A	1 031.00±175.09 cd	5.36±0.81 b	6.03±0.34 bc	23.93±0.92 c	19.38±0.89 bc	1.24±0.05 d	2.00±0.16 b	4.00±0.00 a
B	880.00±439.03 cd	3.89±1.50 c	5.41±0.10 c	24.50±2.77 c	16.39±1.25 d	1.49±0.11 b	2.03±0.13 b	2.86±0.64 b
C	1 225.00±240.05 bc	5.18±0.60 b	6.37±0.32 b	31.11±1.42 a	18.62±0.82 c	1.67±0.08 a	2.17±0.21 ab	3.86±0.35 a
D	1 555.00±480.71 ab	5.73±1.01 b	7.21±0.28 a	29.86±1.32 ab	20.14±0.94 b	1.49±0.11 b	2.29±0.17 a	3.86±0.35 a
E	1 788.33±476.80 a	7.00±1.55 a	7.93±0.16 a	28.52±2.20 b	21.35±0.97 a	1.34±0.10 c	2.35±0.16 a	4.00±0.00 a

表2 GA3处理下波尔莱特葡萄理化指标

Table 2 Physicochemical indicators of Perlette grape by GA3 treatment

处理 Treatment	鲜果硬度 Berry hardness/（kg·cm^-2）	可溶性固形物含量 TSS content/（°Brix）	可滴定酸含量 TA content/%	固酸比 TSS/TA	维生素C含量 VC content/ （mg·kg^-1）
CK	1.06±0.13 d	20.48±0.26 a	0.90±0.04 bc	22.77±0.98 a	32.34±0.18 b
A	1.69±0.19 ab	16.00±0.67 d	0.93±0.02 ab	17.39±1.30 b	33.45±0.55 ab
B	1.31±0.17 c	17.08±0.59 c	0.98±0.00 a	17.40±0.68 b	36.41±2.03 a
C	1.55±0.18 b	18.80±0.49 b	0.86±0.00 cd	21.72±0.67 a	35.85±0.37 a
D	1.75±0.23 ab	18.78±0.15 b	0.81±0.02 d	23.15±0.55 a	36.59±2.59 a
E	1.78±0.19 a	15.93±0.38 d	0.89±0.02 bc	17.91±0.17 b	21.25±0.55 c

表3 GA3处理下波尔莱特葡萄色泽指标

Table 3 Color index of Perlette grape by GA3 treatment

处理 Treatment	亮度L	红绿色差a	黄蓝色差b	饱和度C	色调角h°	总色差值ΔE
CK	38.88±1.43 ab	-1.72±0.48 a	9.21±1.23 ab	9.38±1.17 ab	101.39±2.50 c	40.00±1.58 abc
A	37.33±1.61 b	-2.62±0.84 b	7.11±1.28 c	7.59±1.44 c	109.25±3.92 a	38.10±1.84 c
B	38.31±1.56 ab	-2.39±0.45 ab	9.14±1.00 ab	9.47±0.91 ab	104.82±4.23 abc	39.47±1.68 abc
C	39.76±3.05 ab	-2.54±0.56 b	9.02±1.60 ab	9.40±1.52 ab	106.88±5.05 ab	40.86±3.30 ab
D	39.99±1.00 a	-2.46±0.31 b	10.54±1.45 a	10.83±1.42 a	103.42±2.55 bc	41.45±1.19 a
E	37.72±1.99 ab	-2.50±0.45 b	7.57±1.40 bc	7.98±1.43 bc	107.89±1.80 ab	38.57±2.21 bc

表4 GA3处理下波尔莱特葡萄干理化指标及感官性状

Table 4 Physicochemical and sensory traits of Perlette raisins by GA3 treatment

处理 Treatment

单粒质量Single raisin mass/g

纵径Longitudinal diameter/mm

横径Transverse diameter/mm

果形指数Raisin shape index

可溶性固形物含量

TSS content/（°Brix）

可滴定酸含量

TA content/%

固酸比TSS/TA

维生素C含量

VC content /（mg·kg^-1）

饱满度

Plumpness

褐变度

Browning（A_{420 nm}）

0.78±

0.04 c

17.07±

1.04 d

9.66±

0.75 c

1.78±

0.18 c

85.67±

0.29 b

3.69±

0.11 a

23.24±

0.66 ab

67.45±

6.47 c

3.89±

0.31 a

0.47±

0.01 e

1.03±

0.05 b

22.13±

1.37 c

10.71±

0.86 bc

2.07±

0.17 bc

84.33±

0.29 c

4.25±

0.22 a

19.88±

0.95 b

97.95±

1.85 ab

3.00±

0.67 b

0.50±

0.01 d

1.09±

0.07 b

27.51±

1.69 a

10.85±

1.02 b

2.56±

0.32 a

85.33±

0.76 b

4.19±

0.11 a

20.38±

0.40 ab

76.69±

2.78 c

3.22±

0.42 b

0.60±

0.01 a

1.14±

0.06 a

26.83±

1.40 ab

10.20±

0.93 bc

2.65±

0.29 a

87.33±

0.29 a

3.69±

0.11 a

23.70±

0.75 a

73.00±

0.92 c

3.33±

0.47 b

0.51±

0.01 d

1.30±

0.03 a

27.97±

1.56 a

11.58±

0.70 ab

2.42±

0.19 a

87.33±

0.29 a

3.81±

0.11 a

22.92±

0.61 ab

89.63±

0.92 b

3.11±

0.57 b

0.54±

0.01 c

1.21±

0.11 a

25.62±

1.34 b

12.40±

1.04 a

2.08±

0.17 b

86.33±

0.29 ab

3.94±

0.50 a

22.15±

2.62 ab

101.64±

5.54 a

2.22±

0.63 c

0.56±

0.00 b

表5 GA3处理下波尔莱特葡萄干色泽指标

Table 5 Color index of Perlette raisins by GA3 treatment

处理 Treatment	亮度L	红绿色差a	黄蓝色差b	饱和度C	色调角h°	总色差值ΔE
CK	34.50±2.50 ab	4.16±0.52 a	12.24±1.26 a	12.94±1.26 a	71.16±2.31 b	36.87±2.40 ab
A	31.24±3.78 b	4.62±1.19 a	12.23±2.08 a	13.12±2.05 a	69.15±5.34 b	33.93±3.89 b
B	34.33±3.38 ab	1.88±1.18 c	13.59±2.52 a	13.78±2.42 a	81.54±5.86 a	37.05±3.51 ab
C	35.87±2.81 a	2.36±0.70 bc	14.20±0.70 a	14.42±0.78 a	80.68±3.58 a	38.67±2.75 a
D	34.30±2.91 ab	2.73±1.28 b	13.85±1.43 a	14.17±1.37 a	78.66±5.31 a	37.15±2.92 ab
E	33.92±3.49 ab	2.64±1.06 bc	13.65±2.95 a	13.97±2.81 a	78.27±5.90 a	36.73±4.01 ab

图1 GA3处理下波尔莱特葡萄干酚类物质含量注：不同小写字母表示不同处理间在P<0.05水平差异显著。

Fig. 1 Phenolic compounds contents of Perlette raisins by GA3 treatmentNote：Difference lowercase letters indicate significant differences between different treatments at P<0.05 level.

图2 GA3处理下波尔莱特葡萄干抗氧化活性注：不同小写字母表示不同处理间在P<0.05水平差异显著。

Fig. 2 Antioxidant activity of Perlette raisins by GA3 treatmentNote：Difference lowercase letters indicate significant differences between different treatments at P<0.05 level.

图3 GA3处理下波尔莱特葡萄、葡萄干产量及出干率注：不同小写字母表示不同处理间在P<0.05水平差异显著。

Fig. 3 Grape yield， raisin yield and drying rate of Perlette grape by GA3 treatmentNote：Difference lowercase letters indicate significant differences between different treatments at P<0.05 level.

图4 葡萄与葡萄干指标间的相关性分析注：CM—果穗质量；BM—果粒质量；BSI—果形指数；CC—果穗紧密度；BH—鲜果硬度；BTSS—葡萄可溶性固形物；BTA—葡萄可滴定酸；BTSS/TA—葡萄固酸比；BVC—葡萄维生素C；Bh°—葡萄色泽指标h°值；GY—葡萄产量；SRM—葡萄干单粒质量；RSI—葡萄干果形指数；RTSS—葡萄干可溶性固形物；RTA—葡萄干可滴定酸；RTSS/TA—葡萄干固酸比；RVC—葡萄干维生素C；Rh°—葡萄干色泽指标h°；TP—总酚；RP—饱满度；RB—褐变度；RY—葡萄干产量；DR—出干率。*和**分别表示在P<0.05和P<0.01水平相关显著。

Fig. 4 Pearson correlation analysis between grape and raisin indicatorsNote：CM—Cluster mass； BM—Berry mass； BSI—Berry shape index； CC—Cluster compactness； BH—Berry hardness； BTSS—Berry total soluble solid； BTA—Berry titratable acidity； BTSS/TA—Berry solid acid ratio； BVC—Berry vitamin C； Bh°—Grape color index h°；GY— Grape yield； SRM—Single raisin mass； RSI—Raisin shape index； RTSS—Raisin total soluble solid；RTA—Raisin titratable acidity；RTSS/TA—Raisin solid acid ratio；RVC—Raisin vitamin C；Rh°—Raisin color index h°；TP—Total phenolic；RP—Raisin plumpness； RB—Raisin browning； DR—Drying rate； RY—Raisin yield. * and ** indicate significant correlations at P<0.05 and P<0.01 levels，respectively.

表 6 主成分的特征值及贡献率

Table 6 Eigenvalues and contribution rates of principle components

主成分 PC	特征值 Eigenvalue	贡献率 Contribution rate/%	累积贡献率 Cumulative contribution rate/%
1	14.13	42.83	42.83
2	11.09	33.62	76.45
3	4.56	13.82	90.27
4	2.23	6.77	97.04
5	0.98	2.96	100.00

图 5 葡萄及葡萄干指标主成分分析注：BLD—果粒纵径；BTD—果粒横径；RLD—葡萄干纵径；RTD—葡萄干横径；CM—果穗质量；BM—果粒质量；BSI—果形指数；CC—果穗紧密度；BH—鲜果硬度；BTSS—葡萄可溶性固形物；BTA—葡萄可滴定酸；BTSS/TA—葡萄固酸比；BVC—葡萄维生素C；Bh°—葡萄色泽指标h°值；GY—葡萄产量；SRM—葡萄干单粒质量；RSI—葡萄干果形指数；RTSS—葡萄干可溶性固形物；RTA—葡萄干可滴定酸；RTSS/TA—葡萄干固酸比；RVC—葡萄干维生素C；Rh°—葡萄干色泽指标h°；TP—总酚；RP—饱满度；RB—褐变度；RY—葡萄干产量；DR—出干率。

Fig. 5 Principal component analysis based on grape and raisin indicators treated with different gibberellinsNote：BLD—Berry longitudinal diameter； BTD—Berry transverse diameter； RLD—Raisin longitudinal diameter； RTD—Raisin transverse diameter；CM—Cluster mass； BM—Berry mass； BSI—Berry shape index； CC—Cluster compactness； BH—Berry hardness； BTSS—Berry total soluble solid； BTA—Berry titratable acidity； BTSS/TA—Berry solid acid ratio； BVC—Berry vitamin C； Bh°—Grape color index h°；GY— Grape yield； SRM—Single raisin mass； RSI—Raisin shape index； RTSS—Raisin total soluble solid；RTA—Raisin titratable acidity；RTSS/TA—Raisin solid acid ratio；RVC—Raisin vitamin C；Rh°—Raisin color index h°；TP—Total phenolic；RP—Raisin plumpness； RB—Raisin browning； DR—Drying rate； RY—Raisin yield.

表7 葡萄、葡萄干指标的主成分得分及综合评价

Table 7 Principal component score and comprehensive evaluation of grape and raisin indicators

处理 Treatment	主成分得分 Principal component score			综合得分 Comprehensive score	排序 Ranking
处理 Treatment	PC1	PC2	PC3	综合得分 Comprehensive score	排序 Ranking
CK	-0.85	0.08	-0.14	-0.91	6
A	0.11	-0.62	-0.04	-0.55	5
B	-0.12	-0.20	0.24	-0.08	4
C	0.05	0.34	0.11	0.50	2
D	0.23	0.37	0.00	0.60	1
E	0.57	0.03	-0.17	0.44	3

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