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以27种不同叶幕管理的酿酒葡萄“白玉霓”成熟期果实为试材,并对其主要的6个果实品质指标还原糖、总酸、单宁、总酚、pH值和可溶性固形物进行了测定;通过主成分分析综合评价新梢摘心留叶量、转色期摘除老叶量以及疏穗量之间不同组合对酿酒葡萄果实品质的影响。结果表明:在6个果实品质指标中,前3个主成分的累计贡献率达到90.234%;在27个叶幕管理模式中,综合评价排名前3位的分别是T6处理(新梢摘心10叶,转色期摘4叶、低产)、T5处理(新梢摘心10叶、转色期摘4叶、中产)和T9处理(新梢摘心10叶、转色期摘6叶、低产);出于对产量、果实品质评价等综合效益的权衡,T5处理为渭北产区“白玉霓”最佳叶幕处理组合。
The main fruit quality indexes of six grapevines, “Baiyu Ni” with 27 different leaf management, were tested for reducing sugar, total acid, tannin, total phenols, pH and soluble solid The effects of different combinations of topical leaf retention, leaf removal at the transitional period and spikelet volume on the fruit quality of wine grape were comprehensively evaluated by principal component analysis. The results showed that among the six fruit quality indicators, the cumulative contribution rate of the first three principal components reached 90.234%. Among the 27 leaf curtain management models, the top three comprehensive evaluation items were T6 (leaf tip topping 10 leaves , Triticum aestivum 4 leaves, low yield), T5 treatment (shoot tip topping 10 leaves, picking stage 4 leaves, middle color) and T9 treatment In terms of yield, quality of fruit evaluation and other comprehensive benefits trade-off, T5 treatment for the Weibei production area “Bai Yu Ni ” the best combination of leaf treatment.