不同砧木对鲜食葡萄生长和香气品质的影响

孙磊,王晓玥,王慧玲,闫爱玲,张国军,任建成,徐海英

The Influence of Rootstocks on the Growth and Aromatic Quality of Two Table Grape Varieties

SUN Lei,WANG XiaoYue,WANG HuiLing,YAN AiLing,ZHANG GuoJun,REN JianCheng,XU HaiYing

表1 不同砧穗组合的理化指标

Table 1 Physiochemical properties of different scion-rootstock combinations

组合 Combinations 单穗重 Cluster weight (g) 可溶性固形物含量 Total soluble solids 可滴定酸含量 Titratable acid (g∙L-1) 固酸比 TSS/TA 瑞都红玉 HY 单穗重 Cluster weight (g) 可溶性固形物含量 Total soluble solids 可滴定酸含酸量 Titratable acid (g∙L-1) 固酸比 TSS/TA XY 366±32bc 17.0±1.1bc 5.85±0.15 29.1 HY 297±29c 18.4±1.9 3.55±0.34d 51.8 XY/1103P 420±74ab 16.1±0.6bc 5.65±0.32 28.5 HY/1103P 410±51ab 17.7±1.1 4.48±0.14ab 39.5 XY/110R 390±114ab 15.9±1.5c 5.36±0.39 29.7 HY/110R 435±34a 17.2±1.1 4.43±0.01abc 37.5 XY/3309M 269±65c 16.3±0.4bc 5.34±0.15 30.5 HY/3309M 332±62bc 16.9±1.1 4.13±0.08c 40.9 XY/5BB 314±85bc 18.3±0.6a 5.58±0.15 32.8 HY/5BB 431±66a 17.9±0.9 4.27±0.13bc 41.9 XY/SO4 501±138a 17.3±0.9ab 5.77±0.33 30.0 HY/SO4 304±46c 17.5±0.8 4.57±0.11a 38.3