Effects of different light quality treatments on leaf photosynthetic characteristics and fruit quality of Cabernet Sauvignon grapes

doi:10.6048/j.issn.1001-4330.2023.08.010

Xinjiang Agricultural Sciences ›› 2023, Vol. 60 ›› Issue (8): 1894-1903.DOI: 10.6048/j.issn.1001-4330.2023.08.010

• Horticultural Special Local Products · Agricultural Product Processing Engineering • Previous Articles Next Articles

Effects of different light quality treatments on leaf photosynthetic characteristics and fruit quality of Cabernet Sauvignon grapes

HAN Shouan¹(), WANG Min¹, Maihemuti Turupu¹, XIE Hui¹, Aiermaike Caikasimu¹, LIU Jiale², ZHANG Wen¹(), PAN Mingqi¹()

1. Institute of Horticultural Crops, Xinjiang Academy of Agricultural Sciences/Xinjiang Scientific Observation and Experimental Station of Fruit Trees, Ministry of Agriculture and Rural Affairs of the P.R.C., Urumqi 830091, China
2. School of Food Science and Pharmaceutical Sciences, Xinjiang Agricultural University, Urumqi, 830052, China

Received:2022-12-27 Online:2023-08-20 Published:2023-08-14
Correspondence author: ZHANG Wen (1984-), Female, Weinan, Shaanxi, Associate researcher, Doctor, Research area: Orchard ecology and fruit tree physiology,(E-mail)zwxilin@126.com；
PAN Mingqi (1962-), male, Beijing, Researcher, Master, area: Grape cultivation and quality control,(E-mail)Panmq3399@sohu.com
Supported by:
National Natural Science Foundation of China(31860531);Key S & T Innovation Incubation Project of Xinjiang Academy of Agricultural Sciences(xjkcpy-2020001);Ear-marked Fund of China Agriculture Research System(CARS-29-ZP-08)

不同光质处理对赤霞珠葡萄叶片光合特性及果实品质的影响

韩守安¹(), 王敏¹, 麦合木提·图如普¹, 谢辉¹, 艾尔买克·才卡斯木¹, 刘佳乐², 张雯¹(), 潘明启¹()

1.新疆农业科学院园艺作物研究所/农业农村部新疆地区果树科学观测试验站,乌鲁木齐 830091
2.新疆农业大学食品科学与药学学院,乌鲁木齐 830052

通讯作者: 张雯(1984-),女,陕西渭南人,研究员,博士,研究方向为果园生态与果树生理,(E-mail)zwxilin@126.com；
潘明启(1962-),男,北京人,研究员,研究方向为葡萄栽培与质量控制,(E-mail)Panmq3399@sohu.com
作者简介:韩守安(1988-),男,河北邯郸人,副研究员,硕士,研究方向为果树栽培与生理,(E-mail)hanshouan@163.com
基金资助:
国家自然科学基金项目(31860531);新疆农业科学院科技创新重点培育专项(xjkcpy-2020001);国家现代农业产业技术体系专项资金(CARS-29-ZP-08)

Abstract

Abstract:

【Objective】 This project aims to study the effects of different light quality treatments on the leaf photosynthetic characteristics and fruit quality of Cabernet Sauvignon grapes and the content of phenolic substances in wine with a view to providing a theoretical basis for the production and management of high-quality wine grapes in the northern site of Tianshan Mountain.【Methods】 Taking the 8 a-grown "厂" tree-shaped Cabernet Sauvignon grape as the research object, from the fruit expansion stage to the maturing stage, 6 different colored (white, purple, blue, green, yellow, red) curtains were used for light quality control.During the fruit maturity period, the appearance indicators: cluster weight, cluster firmness, weight of single berry, number of berry, skin-to-fruit ratio, seed and berry weight, and physical and chemical quality indicators, such as: fruit soluble solids, titratable acid content, total phenols, total flavonoids, flavonoids, flavanols, proanthocyanidins, tannins and anthocyanins in peel, seed and wine were all measured and light response curve was measured by using Li-6400XT portable photosynthesis measuring system.【Results】 The apparent quantum efficiency, maximum net photosynthetic rate and light saturation point of Cabernet Sauvignon grapes decreased under 6 different light quality control conditions.Among them, under white and blue treatment, Cabernet Sauvignon grapes had the best photosynthetic ability; Different light quality treatments had great effects on the contents of phenolic compounds in pericarp, seed and wine body, under the white and red treatment, the skin-to-fruit ratio increased, but it had no significant effect on the soluble solids and total acid content of the berry; Under the different light quality control, the content of flavonoids, flavanols and procyanidins in peel increased, and so did the content of total phenols, total flavonoids, flavanols, proanthocyanidins and anthocyanins in wine, but the light quality treatment with red curtain had a greater inhibitory effect on photosynthetic capacity.【Conclusion】 The white curtain can be used for light quality treatment from the fruit expansion stage to the maturity stage, which can maintain the grape’s maximum photosynthetic capacity and at the same time increases the phenolic content in the peel and wine.

Key words: Cabernet Sauvignon grapes; light quality control; photosynthetic characteristics; fruit quality; phenols

摘要：

【目的】研究不同光质处理对赤霞珠葡萄叶片光合特性及果实品质和葡萄酒中酚类物质含量的影响,为天山北麓产区优质酿酒葡萄的生产管理供理论依据。【方法】以8 a生“厂”形树形赤霞珠葡萄为研究对象,从果实膨大期至成熟期,采用6种不同色泽(白色、紫色、蓝色、绿色、黄色、红色)彩旗布进行光质调控,在果实成熟期分别测定穗重、果穗紧实度、粒重、籽粒数、皮果比、籽粒、果重等外观指标,及果实可溶性固形物、可滴定酸含量、果皮、种子和酒中总酚、总黄酮、类黄酮、黄烷醇、原花青素、单宁和花色苷等理化品质指标,并利用Li-6400XT便携式光合作用仪测定其光响应曲线。【结果】在6种不同光质处理条件下赤霞珠葡萄的表观量子效率、最大净光合速率及光饱和点等光参数有所下降,其中,白色和蓝色处理条件下赤霞珠葡萄光合能力最好;不同光质处理对果皮、种子和酒体中酚类化合物含量均有较大的影响:分析白色和红色处理条件下,皮果比增加,对果实可溶性固形物和总酸含量无显著影响,提高了果皮中类黄酮、黄烷醇和原花青素含量及酒体中总酚、总黄酮、黄烷醇、原花青素和花色苷的含量,但是,红色处理对光合能力的抑制作用较大。【结论】果实膨大期至成熟期采用白色旗布进行光质调控,能够保持赤霞珠葡萄的最大光合能力,并提高果皮和酒体中酚类物质含量。

关键词: 赤霞珠葡萄, 光质调控, 光合特性, 果实品质, 酚类物质

CLC Number:

S603.1

HAN Shouan, WANG Min, Maihemuti Turupu, XIE Hui, Aiermaike Caikasimu, LIU Jiale, ZHANG Wen, PAN Mingqi. Effects of different light quality treatments on leaf photosynthetic characteristics and fruit quality of Cabernet Sauvignon grapes[J]. Xinjiang Agricultural Sciences, 2023, 60(8): 1894-1903.

韩守安, 王敏, 麦合木提·图如普, 谢辉, 艾尔买克·才卡斯木, 刘佳乐, 张雯, 潘明启. 不同光质处理对赤霞珠葡萄叶片光合特性及果实品质的影响[J]. 新疆农业科学, 2023, 60(8): 1894-1903.

Figures/Tables 8

Fig.1 Abridged general view of ‘厂’Shape training structure and the fence wall canopy structure

Fig.2 The light response curve of Cabernet Sauvignon grapes under the different light quality treatments

Tab.1 Effects of different light quality treatments on the light response parameters of Cabernet Sauvignon grapes

处理 Treatment	表观量子效率 AQYPnmax	最大净光合速率 Pnmax	光饱和点 LSP	光补偿点 LCP	暗呼吸速率 Rd	决定系数 R²
CK	0.038 3	15.789	2 103.123	50.929	1.824	0.990
白色White	0.024 1	14.241	1 637.661	69.270	1.604	0.997
紫色Violet	0.024 0	5.623	1 245.896	106.722	2.269	0.991
蓝色Blue	0.025 5	13.998	1 799.977	37.820	0.883	0.995
绿色Green	0.024 5	5.630	1 332.466	44.055	0.975	0.985
黄色Yellow	0.025 4	9.977	1 927.89	86.633	1.988	0.997
红色Red	0.027 3	5.557 4	1 308.605	40.562	0.996	0.988

Tab.2 Effects of different light quality treatments on the appearance quality of Cabernet Sauvignon grapes

处理 Treatment	穗重 The weight of clusters (g)	果穗紧实度 The tight degrees of clusters	粒重 The weight of single berry (g)	籽粒数 The number of seeds	皮重/果重 Pericarp weight/berry weight	籽粒重/果重 Seed weight/berry weight
CK	228.27^a	1.15^b	1.3 $6 a b$	2.1 $0 a b$	0.11 $1 b c$	0.097^a
白色White	183.4 $2 a b$	1.76^a	1.16^b	1.9 $3 a b$	0.134^a	0.095^a
紫色Violet	127.67^b	1.83^a	1.15^b	1.67^b	0.132^a	0.065^b
蓝色Blue	209.66^a	1.12^b	1.2 $9 a b$	1.8 $3 a b$	0.109^c	0.050^b
绿色Green	159.2 $1 a b$	1.79^a	1.41^a	2.23^a	0.11 $1 b c$	0.064^b
黄色Yellow	231.64^a	1.5 $1 a b$	1.3 $0 a b$	1.8 $7 a b$	0.137^a	0.069^b
红色Red	126.43^b	1.25^b	0.92^c	1.63^b	0.12 $8 a b$	0.07 $3 a b$

Tab.2 Effects of different light quality treatments on the appearance quality of Cabernet Sauvignon grapes

处理 Treatment	穗重 The weight of clusters (g)	果穗紧实度 The tight degrees of clusters	粒重 The weight of single berry (g)	籽粒数 The number of seeds	皮重/果重 Pericarp weight/berry weight	籽粒重/果重 Seed weight/berry weight
CK	228.27^a	1.15^b	1.3 $6 a b$	2.1 $0 a b$	0.11 $1 b c$	0.097^a
白色White	183.4 $2 a b$	1.76^a	1.16^b	1.9 $3 a b$	0.134^a	0.095^a
紫色Violet	127.67^b	1.83^a	1.15^b	1.67^b	0.132^a	0.065^b
蓝色Blue	209.66^a	1.12^b	1.2 $9 a b$	1.8 $3 a b$	0.109^c	0.050^b
绿色Green	159.2 $1 a b$	1.79^a	1.41^a	2.23^a	0.11 $1 b c$	0.064^b
黄色Yellow	231.64^a	1.5 $1 a b$	1.3 $0 a b$	1.8 $7 a b$	0.137^a	0.069^b
红色Red	126.43^b	1.25^b	0.92^c	1.63^b	0.12 $8 a b$	0.07 $3 a b$

Fig.2 Effects of different light quality treatments on the content of SSC and total acid in Cabernet Sauvignon grape

Tab.3 Effects of different light quality treatments on the content of phenolic substances in Cabernet Sauvignon grape skin

处理 Treatments	总酚 Total phenol (mg/g)	黄酮 Total flavonoids (mg/g)	类黄酮 Flavonoids (mg/g)	黄烷醇 Flavanols (mg/g)	原花青素 Proanthocyanidins (mg/g)
CK	11.58^b	1.03^a	2.12^c	9.91^b	10.2 $5 b c$
白色White	10.04^b	0.67^c	6.94^a	11.7 $9 a b$	14.35^a
紫色Violet	16.11^a	0.55^d	1.78^c	7.02^c	6.09^d
蓝色Blue	15.34^a	0.93^a	2.29^c	9.77^b	6.29^d
绿色Green	6.97^c	0.77^b	1.42^c	10.44^b	7.2 $4 c d$
黄色Yellow	7.10^c	0.6 $3 c d$	4.10^b	10.20^b	8.26^c
红色Red	15.78^a	0.66^c	5.98^a	13.38^a	11.34^b

Tab.3 Effects of different light quality treatments on the content of phenolic substances in Cabernet Sauvignon grape skin

处理 Treatments	总酚 Total phenol (mg/g)	黄酮 Total flavonoids (mg/g)	类黄酮 Flavonoids (mg/g)	黄烷醇 Flavanols (mg/g)	原花青素 Proanthocyanidins (mg/g)
CK	11.58^b	1.03^a	2.12^c	9.91^b	10.2 $5 b c$
白色White	10.04^b	0.67^c	6.94^a	11.7 $9 a b$	14.35^a
紫色Violet	16.11^a	0.55^d	1.78^c	7.02^c	6.09^d
蓝色Blue	15.34^a	0.93^a	2.29^c	9.77^b	6.29^d
绿色Green	6.97^c	0.77^b	1.42^c	10.44^b	7.2 $4 c d$
黄色Yellow	7.10^c	0.6 $3 c d$	4.10^b	10.20^b	8.26^c
红色Red	15.78^a	0.66^c	5.98^a	13.38^a	11.34^b

Fig.4 Effects of different light quality treatments on the content of phenolic substances in Cabernet Sauvignon grape seeds

Tab.4 Effects of different light quality treatments on the content of phenolic substances in Cabernet Sauvignon grape wine

处理 Treatments	总酚 Total phenol (mg/L)	黄酮 Total flavonoids (mg/L)	黄烷醇 Flavanols (mg/L)	原花青素 Proanthocy- anidins (mg/L)	单宁 Tannin (mg/L)	花色苷 Anthocyanin (mg/L)
CK	965.46^b	134.85^b	1 582.38^c	116.98^b	2 377.14^b	6.13^a
白色White	1 263.57^a	163.41^b	2 086.85^b	174.62^a	2 527.14^a	6.58^a
紫色Violet	808.25^b	96.10^d	1 304.91^d	82.40^b	2 048.57^b	3.02^b
蓝色Blue	844.33^b	97.38^d	1 367.97^d	93.93^b	2 147.14^b	2.89^b
绿色Green	801.37^b	95.56^d	1 330.14^d	86.55^b	2 158.57^b	2.62^b
黄色Yellow	830.58^b	110.47^c	1 464.67^c	92.54^b	2 758.57^a	2.66^b
红色Red	1 278.18^a	190.70^a	2 271.83^a	181.08^a	2 330.00^b	6.55^a

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Effects of different light quality treatments on leaf photosynthetic characteristics and fruit quality of Cabernet Sauvignon grapes

不同光质处理对赤霞珠葡萄叶片光合特性及果实品质的影响

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