不同整形方式对赤霞珠葡萄白粉病和果实品质的影响

doi:10.6048/j.issn.1001-4330.2020.01.018

摘要/Abstract

摘要： 【目的】研究不同整形方式对赤霞珠葡萄白粉病和果实品质的影响,为新疆吐鲁番地区酿酒葡萄栽培整形方式的选择提供理论依据。【方法】以5年生欧亚种酿酒葡萄赤霞珠(Cabernet Sauvignon)为试材,分别进行厂字形、F形、Y形、多主蔓扇形整形,对各整形处理8到9月白粉病发病情况、产量及果实品质进行比较分析。【结果】厂形、F形、Y形相比扇形整形能够显著减轻吐鲁番地区酿酒葡萄赤霞珠叶片白粉病危害,且厂形和Y形整形能够显著减轻白粉病对成熟期赤霞珠葡萄果实的危害;厂形和Y形较扇形整形显著降低了葡萄产量,而厂形整形产量较合理,平均产量为13 540.70 kg/hm²;厂形、F形、Y形相比扇形成熟度、总花色素浓度、总酚、果皮颜色值、种皮颜色值显著提高,均能显著改善酿酒葡萄品质,其中厂形整形果穗和果粒质量均最大,分别为113.41和1.29 g,且果穗紧密度适中,还原糖最高,为178.37 g/L,果皮、种皮颜色较深,成熟度更好,果皮酚类物质含量也更高,综合品质最优。【结论】酿酒葡萄厂形整形能够有效减轻吐鲁番地区酿酒葡萄白粉病的危害,具有合理的产量和较高的酿酒品质,可作为吐鲁番地区酿酒葡萄栽培的一种好的整形方式。

关键词: 赤霞珠葡萄; 整形方式; 白粉病; 果实品质

Abstract: 【Objective】 To study the effects of various shaping methods on Cabernet Sauvignon powdery mildew and fruit quality in the hope of providing theoretical basis for the selection of cultivation and shaping methods of wine grape in Turpan area. 【Methods】Five years old Cabernet Sauvignon with M-VSP, F-shape, Y-shape and F-MT were used to conduct comparative analysis of its incidence rate, disease index, yield and quality. 【Results】 Compared with F-MT, leaf powdery mildew disease of M-VSP, F-shape and Y-shape were significantly reduced, fruit disease of M-VSP and Y-shape were significantly reduced too, yield of M-VSP and Y-shape were decreased obviously, M-VSP yield was more reasonable than M-VSP, average yield was 13 540.70 kg a hectare, maturity, total anthocyanins, berry skin color value and seed coat color value were increased, M-VSP, F-shape and Y-shape which improved the quality M-VSP did not only have heavier cluster and berry mass(113.41 and 1.29 g respectively), moderate cluster compactness and the highest reducing sugar(178.37 g/L), but also produced the berry with desired wine-making quality due to the heavier berry skin color and seed coat color better maturity, higher total phenols content, showing an optimal comprehensive quality. 【Conclusion】 The wine grape with M-VSP could effectively relieve Cabernet Sauvignon Powdery Mildew and can be used as a good shaping method for wine grape cultivation in Turpan region and for more in-depth research.

Key words: Cabernet Sauvignon; shaping method; powdery mildew; fruit quality

中图分类号:

S663.1

蔡军社, 白世践, 户金鸽, 赵荣华, 王爱玲, 陈光, 古丽加汗·克热木. 不同整形方式对赤霞珠葡萄白粉病和果实品质的影响[J]. 新疆农业科学, 2020, 57(1): 157-166.

CAI Junshe, BAI Shijian, HU Jinge, ZHAO Ronghua, WANG Ailing, CHEN Guang, Gulijiahan Keremu. Effects of Various Training System of Cabernet Sauvignon on Powdery Mildew and Quality[J]. Xinjiang Agricultural Sciences, 2020, 57(1): 157-166.

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