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