Abstract: In order to reveal the effect of prohydrojasmon (PDJ) on the coloration and quality of grape berry, this paper took ‘Jumeigui’ grape as experimental material and smeared ‘Jumeigui’ grape spike stalks with different concentrations (T1:500 mg/L, T2:1 000 mg/L, T3:1 500 mg/L) of PDJ, respectively, during the early stage of veraison, and periodically determined the contents of anthocyanin, chlorophyll, soluble sugar, and analyzed the changes in indexes of soluble solid matter, titratable acid and single fruit weight, etc.. The results showed that grape skin treated with PDJ of different concentrations could remarkably increase anthocyanin content, reduce chlorophyll content, thus promote the fruit coloring. PDJ treatment was benefit for upgrading the fruit color index (CIRG) value, while had no influence on the L* ( fruit surface light brightness) value. PDJ treatment of different concentrations could also significantly increase fruit soluble solids contents and improve fruit quality. In conclusion, all 3 different PDJ treatments could improve coloration and quality of ‘Jumeigui’ grape berry. The effect of 1 000 mg/L PDJ treatment had the best effect. These results provided theoretical basis for rationally applying PDJ to improve coloration and quality of grape.

Key words: ‘Jumeigui’ grape, prohydrojasmon（PDJ）, fruit color, fruit quality

摘要： 为了研究二氢茉莉酸丙酯（prohydrojasmon，PDJ）对‘巨玫瑰’葡萄果实着色及品质的影响。以‘巨玫瑰’葡萄为试验材料，于转色初期分别用不同浓度（T1: 500 mg/L、T2: 1 000 mg/L、T3: 1 500 mg/L）PDJ对穗轴进行涂抹处理，定期检测葡萄果皮中花色苷、叶绿素、可溶性糖含量，并分析果实可溶性固形物、可滴定酸、单粒重等品质指标的变化。结果表明，不同浓度PDJ处理葡萄果皮中花色苷含量均显著升高，叶绿素含量降低，从而促进了果实着色；PDJ处理有利于果实颜色指数CIRG值的提高，而对果面亮度L*值无影响。不同浓度PDJ处理均显著提高果实中可溶性固形物含量，改善果实品质。3种PDJ浓度处理均能提高‘巨玫瑰’葡萄果实品质，促进着色，且以1 000 mg/L PDJ处理效果最佳。结果为合理利用PDJ改善葡萄果实色泽、提高果实品质提供理论依据。

关键词: 巨玫瑰葡萄, 二氢茉莉酸丙酯（PDJ）, 果实色泽, 果实品质