架式和新梢间距对‘巨峰’葡萄果实品质的影响

doi:10.3864/j.issn.0578-1752.2019.07.004

Abstract

Abstract:

【Objective】The aim of this study was to ascertain the effects of different training systems and shoot spacing on the fruit quality of Kyoho grape and provide the theoretical guidance for the canopy management of Kyoho grape. 【Method】 The experimental materials were six-year-old vines of Kyoho grape using Beta grape as rootstock. Two different training systems, including horizontal shoot positioning and Y-shaped training system, were applied. The distance between the shoots was 10 cm, 15 cm and 20 cm controlled by the rope, respectively. Fruit quality indexes, such as berry weight, soluble solids, titratable acid, vitamin C, anthocyanin and aroma, were determined at maturity stage. 【Result】 Berry weight, soluble solids, titratable acid and vitamin C contents were significantly correlated with the training systems, but not significantly correlated with the shoot spacing. The anthocyanin content was significantly correlated with training systems and shoot spacing. The total aroma content was significantly correlated with the training systems, but not significantly correlated with the shoot spacing. Among them, the content of aldehydes, alcohols and terpenes was consistent with the total aroma content, while the content of esters was only correlated with the shoot spacing. The Topsis comprehensive evaluation analysis was conducted for 9 indicators including berry weight, soluble solids, titratable acid, vitamin C, anthocyanin, ester, aldehyde, terpene and alcohol contents, and the result showed that horizontal shoot positioning training system combining with 15 cm shoot spacing scored the highest. 【Conclusion】 These data strongly suggested that horizontal shoot positioning training system combining with 15 cm shoot spacing was the most suitable for Kyoho grape production.

Key words: trainings system, shoot spacing, grape, fruit quality

JI XiaoHao,LIU FengZhi,SHI XiangBin,WANG BaoLiang,LIU PeiPei,WANG HaiBo. The Effects of Different Training Systems and Shoot Spacing on the Fruit Quality of ‘Kyoho’ Grape[J].Scientia Agricultura Sinica, 2019, 52(7): 1164-1172.

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Figures/Tables 5

Table 1

Table 2

Table 3

Effects of training system and shoot spacing on Kyoho berry volatile aroma"

保留时间Retention time (min)	组分含量 Constituent content (ng·g^-1 FW)						组分名称 Aroma component
保留时间Retention time (min)	V-10	V-15	V-20	L-10	L-15	L-20	组分名称 Aroma component
2.215	1344.41±294.13a	1174.55±113.31a	1287.89±86.25a	1042.11±47.52a	1387.36±154.17a	1236.74±63.24a	乙酸乙酯 Ethyl acetate
5.229	543.26±88.27c	411.65±75.78bc	416.43±44.61bc	175.45±36.34a	200.82±23.16a	277.23±54.1ab	丁酸乙酯 Ethyl butyrate
6.826	53.84±11.83c	40.13±11.72bc	47.78±10.32c	11.81±3.35a	39.8±2.28bc	23.3±2.56ab	2-丁烯酸乙酯 Ethyl 2-butenoate
7.056	839.51±60.72d	723.92±92.77cd	517.88±31.86bc	212.56±63.38a	140.9±6.32a	329.62±137.45ab	2-己烯醛 2-Hexenal
7.791	127.42±13.14cd	138.79±24.8d	120.28±22.61cd	47.27±10.97a	72.29±3.9ab	93.12±5.75bc	甲酸己酯 Hexyl formate
9.342	9.17±3.99abc	6.7±0.69ab	12.69±1.54c	4.71±1.57a	11.34±1.26bc	8±0.93abc	戊酸乙酯 Ethyl valerate
10.694	7.35±1.64ab	9.53±3.66b	5.59±1.41ab	3.93±1.36a	3.96±0.92a	3.65±0.78a	α-蒎烯 α-Pinene
11.161	6.75±3.19ab	5.91±3.14ab	6.6±3.02ab	0.67±0.42a	9.13±3.56b	1.79±1.24ab	3-羟基丁酸乙酯 Ethyl 3-hydroxybutyrate
11.351	13.63±3.77c	5.67±1.22ab	8.75±0.74b	2.79±0.22a	6.83±0.6ab	4.11±0.5a	惕各酸乙酯 Ethyl phthalate
12.339	7.95±1.71b	7.48±0.76b	8.57±0.59b	4.53±0.46a	4.35±0.45a	4.3±0.32a	苯甲醛 Benzaldehyde
13.075	3.56±0.38c	5.59±0.47d	3.06±0.09bc	2.6±0.28ab	2.02±0.2a	1.98±0.09a	β-蒎烯 β-Pinene
13.724	3.56±1.38b	6.23±0.47c	5.22±0.66bc	1.52±0.08a	1.73±0.2a	1.57±0.06a	1-辛烯-3-醇 1-Octene-3-ol
14.341	12.18±1.85b	15.21±0.96c	12.94±1.13bc	10.36±1.15b	4.49±0.16a	11.63±0.11b	己酸 Caproic acid
14.72	4.62±0.91c	5.17±0.99c	2.59±0.25b	0.39±0.21a	1.4±0.19ab	1.4±0.03ab	2,4-庚二烯醛 2,4-Heptadienal
14.989	162.43±18bc	103.28±25.18ab	240.46±16.12d	92.47±39.22a	197.58±8.88ab	170.57±24.69c	己酸乙酯 Ethyl hexanoate
15.986	6.06±2.11cd	4.98±1.08bc	3.99±0.44bc	0.68±0.1a	8.12±0.48d	2.4±0.11ab	乙酸己酯 Hexyl acetate
16.12	11.89±2.08d	10.46±0.63cd	7.08±0.77bc	3.54±0.59a	7.6±1.81bc	5.4±0.58ab	2-己烯-1-醇乙酸酯 2-Hexen-1-ol acetate
16.413	7.8±2.97b	8.59±2.17b	3.64±2.26a	2.32±0.57a	3.39±0.86a	2.69±0.04a	柠檬烯 Limonene
16.635	0.87±0.05b	1±0.03c	1.28±0.23c	0.45±0.01a	1.17±0.26c	0.53±0.09a	桉油精 Eucalyptol
16.99	1.74±0.15bc	3.38±0.61d	2.51±0.38cd	1.34±0.05ab	3.13±0.53d	0.7±0.09a	苯甲醇 Benzyl alcohol
17.473	18.19±7.43bc	26.77±7.81c	11.39±1.11ab	10.68±1.53ab	4.29±0.08a	6.48±0.68ab	苯乙醛 Phenylacetaldehyde
17.86	17.01±2.9bc	15.92±5.17bc	25.11±2.27c	9.93±6.4a	13.56±0.47ab	13.46±2.62ab	2-己烯酸乙酯 Ethyl 2-hexenoate
19.474	1.46±0.33c	1.49±0.1c	1.64±0.12c	0.81±0.1ab	0.99±0.06b	0.52±0.11c	2-辛烯-1-醇 2-Octene-1-ol
21.183	2.74±0.59c	2.36±0.53bc	2.91±0.42c	1.08±0.3a	2.32±0.05bc	1.33±0.12ab	2,4-己二烯酸乙酯 Ethyl 2,4-hexadienoate
21.523	9.65±1.64bc	6.36±2.48ab	7.54±0.19ab	3.91±1.31a	12.34±0.82c	5.01±0.85a	庚酸乙酯 Ethyl heptanoate
保留时间Retention time (min)	组分含量 Constituent content (ng·g^-1 FW)						组分名称 Aroma component
保留时间Retention time (min)	V-10	V-15	V-20	L-10	L-15	L-20	组分名称 Aroma component
21.776	5.53±0.59ab	8.94±0.57c	6.64±0.57b	5.99±0.45ab	5.32±0.06a	5.94±0.42ab	壬醛 Nonanal
22.211	18.54±1.28a	45.98±6.11b	42.62±5.16b	17.7±2.59a	9.83±1.31a	15.67±2.31a	苯乙醇 Phenylethanol
23.888	3.91±0.66c	4.5±0.33c	4.16±0.39c	2.33±0.3b	1.21±0.35a	2.16±0.13ab	苄基腈 Benzyl nitrile
26.379	2.72±0.19b	3.01±0.5bc	3.75±0.46c	1.7±0.36a	2.52±0.29ab	1.71±0.07a	萜品烯 Terpinene
27.32	0.44±0.06bc	0.69±0.12d	0.64±0.02cd	0.16±0.04a	1.63±0.1e	0.28±0.08ab	丁二酸二乙酯 Diethyl succinate
27.471	2.38±0.2b	4.49±0.57c	2.37±0.28b	0.2±0.07a	1.73±0.21b	0.25±0a	水杨酸甲酯 Methyl salicylate
27.629	2.49±1.34bc	1.9±0.26b	2.46±0.3bc	0.44±0.19a	3.76±0.24b	1±0.34a	4-辛烯酸乙酯 Ethyl 4-octenoate
28.246	12.29±4.49ab	16.94±7.36ab	12.36±1.29ab	9.43±3.14a	20.63±1.8b	10.06±3.1ab	辛酸乙酯 Ethyl octanoate
28.665	0.91±0.09a	1.31±0.23ab	1.08±0.09ab	0.92±0.15a	1.46±0.23b	0.9±0.15a	癸醛 Capraldehyde
30.279	2.56±0.83bc	1.83±0.38b	3.25±0.51c	0.28±0.04a	1.26±0.68ab	0.27±0.09a	香茅醇 Citronellol
31.165	18.29±1.55b	17.98±6.24b	17.33±0.6b	5.55±0.84a	5.56±1.08a	7.41±0.47a	苯乙酸乙酯 Phenylacetate
31.497	2.95±1.29b	1.75±0.43ab	2.33±0.31ab	1.03±0.35a	2.39±0.23ab	0.98±0.11a	2-辛烯酸乙酯 Ethyl trans-2-octenoate
34.811	1.45±0.31b	2.33±0.52c	1.37±0.18ab	1.34±0.11ab	2.98±0.31c	0.59±0.06a	壬酸乙酯 Ethyl pelargonate
40.079	0.72±0.22ab	1.18±0.28b	1.03±0.18b	0.34±0.06a	2.15±0.15c	0.39±0.07a	4-癸烯酸乙酯 Ethyl 4-decenoate
41.115	2.95±0.69ab	2.24±0.03a	4.24±0.57b	5.92±0.65c	2.63±0.42a	2.92±0.41ab	癸酸乙酯 Ethyl caprate
45.616	3.09±0.47bc	4.73±0.76cd	5.54±0.55d	1.29±0.32a	4.13±0.93cd	1.57±0.36ab	2,4-癸二烯酸乙酯 Ethyl 2,4-decadienoate

Table 3

Fig. 1

Table 5

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	V-10	V-15	V-20	L-10	L-15	L-20
单粒重 Berry weight (g)	9.42±0.49ab	8.24±0.19a	9.42±0.36ab	9.74±0.22b	9.57±0.21b	10.57±0.81b
可溶性固形物含量 Soluble solid content (%)	16.8±0.36a	16.6±0.18a	16.3±0.46a	17.9±0.51b	17.6±0.40b	17.6±0.53b
可滴定酸含量 Titrable acidity (%)	0.55±0.03ab	0.54±0.02ab	0.60±0.06b	0.55±0.03ab	0.50±0.02a	0.52±0.03a
维生素C含量 Vitamin C content (mg·kg^-1)	24.99±0.11bc	27.44±0.05d	23.20±0.10b	26.12±0.05cd	24.82±0.10a	21.09±0.03a
花青苷含量 Anthocyanin content (mg·g^-1)	2.45±0.24ab	3.80±1.10bc	5.16±1.10c	1.47±0.35a	1.67±0.29a	2.00±0.14ab

	架式 Training system	新梢间距 Shoot spacing
单粒重 Berry weight	0.546*	-0.053
可溶性固形物含量 Soluble solid content	0.712**	0.026
可滴定酸含量 Titrable acidity	-0.658**	0.662
维生素C含量 Vitamin C content	-0.525*	-0.369
花青苷含量 Anthocyanin content	-0.867**	0.843**

样本 Treatments	D+	D-	CI	名次 Ranking
V-10	0.1143	0.0912	0.4437	6
V-15	0.1308	0.1073	0.4506	4
V-20	0.1204	0.0978	0.4483	5
L-10	0.1166	0.1025	0.4679	3
L-15	0.1025	0.1264	0.552	1
L-20	0.1093	0.1245	0.5325	2

The Effects of Different Training Systems and Shoot Spacing on the Fruit Quality of ‘Kyoho’ Grape

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