Effect of Summer Pruning Intensity on Fruit Quality of the Grape in Greenhouse

YIN Hongfei; LIANG Yinli; ZHU Shuaimeng; AN Xiaojuan

doi:10.13870/j.cnki.stbcxb.2019.02.044

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Effect of Summer Pruning Intensity on Fruit Quality of the Grape in Greenhouse

更新时间：2025-03-12

- Effect of Summer Pruning Intensity on Fruit Quality of the Grape in Greenhouse
- Vol. 33, Issue 2, Pages: 287-293(2019)
- 作者机构：
  
  1. 西北农林科技大学林学院, 陕西杨凌,712100
  2. 中国科学院水利部水土保持研究所, 陕西杨凌,712100
- 作者简介：
- 基金信息：
- DOI：10.13870/j.cnki.stbcxb.2019.02.044
  CLC：
- Published：2019
- 稿件说明：
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YIN Hongfei, LIANG Yinli, ZHU Shuaimeng, et al. Effect of Summer Pruning Intensity on Fruit Quality of the Grape in Greenhouse[J]. 2019, 33(2): 287-293.
DOI：

YIN Hongfei, LIANG Yinli, ZHU Shuaimeng, et al. Effect of Summer Pruning Intensity on Fruit Quality of the Grape in Greenhouse[J]. 2019, 33(2): 287-293. DOI： 10.13870/j.cnki.stbcxb.2019.02.044.

摘要

以陕西广泛种植的"户太8号"葡萄为试材，在日光温室条件下通过测定不同夏剪强度下的一次果及二次果果实品质（可溶性糖、可溶性蛋白质、维生素C、可溶性固形物、可滴定酸、白藜芦醇和原花青素），综合评定葡萄果实对不同夏剪强度的反应，以期为温室葡萄栽培管理提供指导。结果表明：夏剪强度可明显改变结果枝一次果及副梢萌发所结二次果的品质，且各品质指标之间差异较明显。在出现二次结实的情况下，中梢修剪提高一次果的品质，但降低二次果品质；在禁止二次结实的情况下，长梢修剪的葡萄品质较优，虽然短梢修剪的一次果果实口感和风味较差，但果实的保健价值更高。二次果的保健价值普遍优于一次果，但风味品质普遍较差。

Abstract

Taking the "Hutai No.8" grape variety widely planted in Shaanxi Province as the test material

the first berry (fruiting at bearing shoot)and the secondary berry (fruiting at axillary shoot) quality indexes (such as soluble sugar

soluble protein

vitamin C

soluble solids

titratable acid

resveratrol and procyanidine) in different summer pruning intensities were measured in greenhouse. The results were used to synthetically evaluate the response of fruit quality to different summer pruning intensities

and to provide guidance for greenhouse grape cultivation and management. The results showed that summer pruning intensity could obviously impact the quality of the first berry and the secondary berry

and there were obvious differences between the quality indexes. In the case of fruiting secondary berry

the middle shoot pruning improved the quality of the first berry

but reduced the quality of the secondary berry. In the case of prohibiting secondary fruiting

the grape quality with the long shoot pruning was better. Although the taste and flavor of the first berry treated by the short shoot pruning was poor

its healthcare value was higher. The healthcare value of the secondary berry was generally better than the first berry

but its flavor was generally poor.

关键词

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