Effect of plant growth regulator on the quality of Cabernet sauvignon grape | 植物生长调节剂对赤霞珠葡萄果实品质的影响

إنجليزي. The study was to understand the effect of exogenous ABA, GA3 and 6-BA with different concentrations on the quality of Cabernet sauvignon grape, and to provide some theoretical evidence to improve wine grape. In this experiment, different concentrations of exogenous abscisic acid (ABA), gibberellin (GA3) and 6-Benzylaminopurine (6-BA) were respectively applied on vinifera wine grape Cabernet sauvignon. The objective of this study was to evaluate the effect of exogenous ABA, GA3 and 6-BA on the quality of the grape. The results showed that: during grape ripening, sugar, total anthocyanin and flavonoid contents in the grape berries significantly increased with total acid, tannin and total phenolics significantly reduced after applied with 100, 200 mg/L ABA. After applied with 100, 200, 400 mg/L GA3, sugar, total anthocyanin and flavonoid contents in general increased in the grape berries, in contrast total acid, tannin and total phenolics reduced. But there were no significant differences in sugar and total acid contents. The flavonoid and total anthocyanin contents of grape berries significantly increased, while tannin and total phenolics significantly reduced after applied with 400 mg/L GA3. The total sugar content of Cabernet sauvignon fruit slightly increased with different concentrations of 6-BA treatment, but there were no significant differences. After applied with 400 mg/L 6-BA, total anthocyanin and flavonoid contents particularly increased in the grape berries, in contrast tannin and total phenolics particularly reduced. 100, 200 mg/L ABA particularly promoted some indexes of grape, and improved the quality of the grape. 400 mg/L GA3 treatments had a stimulative effect on the coloring of grape. 400 mg/L 6-BA can obviously inhibit the coloring of grape.

صينى. 研究不同质量浓度ABA、GA-3和6-BA处理对赤霞珠果实品质的影响，为利用植物生长调节剂改善酿酒葡萄果实品质提供理论依据。以欧亚酿酒葡萄(Vitis viniferal L.)品种赤霞珠（Cabernet sauvignon）为试材，于转色期前7 d分别对果实进行不同质量浓度ABA、GA3和6-BA处理，研究葡萄果实主要品质指标的变化。在葡萄果实成熟过程中，100和200 mg/L ABA处理均可显著提高果实总糖、总花色素苷和类黄酮含量，降低总酸、单宁和总酚含量，但2个处理之间无显著差异。不同质量浓度GA3处理总体上使葡萄果实中的总糖、总花色素苷和类黄酮含量有所提高，总酸、单宁和总酚含量降低，但不同质量浓度GA3处理对果实总糖和总酸的影响差异不显著；而400 mg/L GA3处理显著提高了果实中的总花色素苷和类黄酮含量，降低了单宁和总酚含量。不同质量浓度6-BA处理使赤霞珠果实中的总糖含量略有提高，但各处理之间差异不显著；400 mg/L 6-BA处理使果实成熟过程中的总花色苷和类黄酮含量显著降低，单宁和总酚含量有所提高。100和200 mg/L ABA处理对赤霞珠葡萄果实部分品质指标有显著的改善作用；400 mg/L GA3处理对果实着色具有促进作用，而400 mg/L 6_BA对果实着色具有明显的抑制作用。