海水灌溉对‘赤霞珠’葡萄果实品质的影响

doi:10.3864/j.issn.0578-1752.2017.18.014

摘要/Abstract

摘要： 【目的】研究海水灌溉对葡萄果实品质的影响，探讨海水在葡萄园灌溉上的合理应用途径。【方法】以蓬莱国宾、中粮长城两个基地的‘赤霞珠’葡萄为试材，于2013—2016年在果实发育期连续4年进行10%海水灌溉。2016年进行不同海水组合处理（10%磁化海水、10%海水加菌肥、1年10%海水和2年10%海水）的比较试验，在果实成熟期测定葡萄可溶性固形物、可滴定酸、糖组分、总酚、单宁、花色苷、维生素C和香气成分等品质指标。【结果】国宾基地连续3年、4年进行10%海水灌溉，均显著增加‘赤霞珠’果实可溶性固形物含量，降低可滴定酸含量，但对果皮色差无显著性影响。中粮基地10%磁化海水、10%海水+菌肥、1年10%海水和2年10%海水4种海水灌溉处理均显著降低了果实可滴定酸，提高了糖酸比，只有10%海水+菌肥显著提高了果实百粒重和可溶性固形物含量。不同海水处理提高了果实葡萄糖、果糖含量，1年和2年海水处理的果糖含量比对照（清水）显著提高了35.3%和42.7%，葡萄糖提高了66.7%和70.7%。海水处理还提高了果实总酚、花色苷、维生素C的含量，降低了单宁含量，其中，4种海水处理显著提高了维生素C含量，分别增加46.8%、60.8%、57.2%和79.7%，磁化海水、添加菌肥显著降低单宁含量。赤霞珠葡萄果实共检测到38种香气成分，主要包括醇类、醛类、酯类、酮类等物质，海水灌溉和对照共有香气成分为24种，海水处理增加了香气种类，提高香气物质总量，4种处理比对照分别增加了75%、92.2%、25.9%和38.8%；香气总量以添加菌肥处理的增加幅度最大，其次为磁化海水。主要香气成分(E)-2-己烯-1醇、2-己烯醛、(E)-2-己烯醛、壬醛等物质中，均以磁化海水和添加菌肥处理的增加幅度最大；含量最高的2-己烯醛在4个处理中比对照分别提高了46.9%、95.6%、0.5%、19.3%。【结论】10%海水长期灌溉提高了果实品质，海水+菌肥则大幅提高了果实可溶性固形物含量和(E)-2-己烯-1醇、2-己烯醛等香气成分的积累。

关键词: &lsquo, 赤霞珠&rsquo, 葡萄；海水灌溉；品质；香气成分

Abstract: 【Objective】This study was carried out to investigate the effects of seawater irrigation on grape fruit quality and to explore the reasonable application of sea water in improving grape quality.【Method】The Cabernet Sauvignon grapes from two bases of Penglai Guobin and COFCO Changcheng were taken as test materials for 4 consecutive years in 2013-2016 in Penglai. Additionally, the different seawater treatments were applied in 2016, including 10% magnetized sea water, and 10% sea water plus fertilizer magnetization, 1 and 2 years 10% water. Some quality parameters were determined, including fruit soluble solids, titratable acid, total phenolics, tannins, anthocyanins, reductive Vitamin C and aroma. 【Result】 The results showed that an experiment of 10% seawater irrigation was conducted at Guobin base, which significantly increased the soluble solids content of Cabernet Sauvignon fruit and decreased titratable acid content, but had no significant effect on the color difference of pericarp in 3 and 4 years. Four seawater irrigation treatments including 10% magnetized water, 10% water fertilizer, 10% water for 1 year and 10% water for 2 years significantly reduced the titratable acid, sugar acid ratio increased at COFCO Changcheng base. Bacterial manure and magnetization seawater significantly increased the content of sugar compared with the control. In contrast, significant difference in fruit sugar components was found among different seawater treatments. Fruit fructose contents from 1- and 2-year seawater irrigation were significantly enhanced by 35.3% and 42.7%, respectively. Glucose increased by 66.7% and 70.7%. The contents of total phenols, anthocyanin content, reductive Vitamin C were increased by seawater treatments. Among them, 4 kinds of seawater treatment significantly increased the Vitamin C content of the fruit by 46.8%, 60.8%, 57.2% and 79.7%, respectively, and adding bacterial fertilizer and magnetized water significantly reduced the content of tannin in fruits. There were 38 kinds of aroma components in Cabernet Sauvignon grape fruits were detected, including alcohols, aldehydes, esters, ketones and other substances. There were 24 aromas in fruits of seawater irrigation treatments and control. Seawater irrigation increased the total content of aroma components of 14 kinds of aroma. Fruit aroma was significantly increased, and total aroma amount was increased by 92.2%, 75%, 25.9%, and 38.8% in the treatments of 10% sea water and bacterial fertilizer, 10% magnetized seawater, one-year 10% seawater and two-year 10% seawater, respectively. Among the main aroma components of (E)-2-Hexen-1-ol, 2- hexenal, (E)-2-hexenal, nonanal and other substances, the highest content of 2- hexenal in the fruits of magnetized seawater and magnetized seawater plus bacterial fertilizer treatments in, increased by 46.9%, 95.6%, 0.5%, 19.3% as compared with the control. 【Conclusion】 It was concluded that 10% seawater irrigation could promote the quality of wine grape, and seawater irrigation increased water soluble solids content and (E)-2-Hexen-1-ol, 2- hexenal aroma components in fruits.

Key words: Cabernet Sauvignon grapes, seawater irrigation, quality, aroma components

黄丽鹏，张秀圆，王杨，付艳东，翟衡，邵小杰. 海水灌溉对‘赤霞珠’葡萄果实品质的影响[J]. 中国农业科学, 2017, 50(18): 3581-3590.

HUANG LiPeng, ZHANG XiuYuan, WANG yang, FU YanDong, ZHAI Heng, SHAO XiaoJie. Effects of Seawater Irrigation on Fruit Quality of Cabernet Sauvignon[J]. Scientia Agricultura Sinica, 2017, 50(18): 3581-3590.

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