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园艺学报 ›› 2009, Vol. 36 ›› Issue (8): 1093-1098.

• 果树 •    下一篇

葡萄日灼病阈值温度及主要影响因子分析

蒯传化1;刘三军1;吴国良2;杨朝选1*;陈勇朋1;王 鹏3;刘崇怀1;于巧丽1   

  1. 1中国农业科学院郑州果树研究所,郑州 450009;2河南农业大学园艺学院,郑州 450002;3河南省农科院园艺所,郑州 450002)
  • 收稿日期:2009-02-11 修回日期:2009-06-22 出版日期:2009-08-25 发布日期:2009-08-25
  • 通讯作者: 杨朝选

Analysis of the Main Factors and Threshold Temperature on Vitis Berry Sunburn

KUAI Chuan-hua1,LIU San-jun1,WU Guo-liang2,YANG Chao-xuan1*,CHEN Yong-peng1,WANG Peng3,LIU Chong-huai1,and YU Qiao-li1   

  1. (1Zhengzhou Fruit Research Institute, Chinese Academy Agricultural Sciences, Zhengzhou 450009,China; 2Horticultural College, Henan Agricultural University, Zhengzhou 450002,China; 3Horticultural Research institute, Henan Academy of Agricultural Science, Zhengzhou 450002,China )
  • Received:2009-02-11 Revised:2009-06-22 Online:2009-08-25 Published:2009-08-25
  • Contact: YANG Chao-xuan

摘要:

以8年生红地球葡萄为试材,从诱发葡萄果实日灼病发生的阈值温度(临界果面温度)研究入手,探索气温、光照、风速等对果面温度的影响。结果表明:果面高温是果实发生日灼的直接原因。在‘红地球’葡萄果实的快速生长期测得日灼病发生的阈值温度为42.0~42.8℃(平均值42.3℃);遮阴下的果实突然暴露在阳光下,12min后果面温度可达到最大值;强烈的光照可产生较高的气温及较高的果面温度,是日灼病发生的最重要影响因素。在夏季晴天无风的中午,每1万lx的光照强度可使果面温度增高1℃左右;无风时果面温度显著高于风速1.5m﹒s-1以上时。在3.0m﹒s-1风速下6min内可使果面温度降至最低;在相同的光温条件下,较高的空气湿度更利于日灼的发生。

关键词: 葡萄, 日灼病, 阈值温度, 温度, 光照, 风速, 湿度

Abstract:

The experiments were conducted in an 8 years old grape orchard, ‘Red Globe’, to study the effect of sunlight, air temperature, wind speed and other factors on grape berry sunburn. The results showed that the higher temperature on fruit surface was the direct factor inducing grape sunburn. The threshold temperatures to induce sunburn ranged from 42.0℃ to 42.8℃(average temperature was 42.3℃) during fruit fast swell stage. It would reach to maximum after 12 minutes if the berries were suddenly exposed to the sunlight. The excessive sunlight increased both air temperature and fruit surface temperature. Therefore, excessive sunlight was the most important factor causing grape sunburn. The illumination per 10 000 lx could add about 1℃ on fruit surface at noon of a shiny and windless day in summer. The fruit surface temperature was significantly higher on the days without wind than when the wind speed was 1.5m﹒s-1. When wind speed approached 3.0m/s, the fruit surface temperature decreased to a very low level within 6 minutes. The higher relative humidity increased grape sunburn under the same light and temperature conditions.

Key words: Grape, Sunburn, Threshold temperature, Temperature, Light, Wind speed, Relative humidity

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