GA3复配CPPU保果处理对设施栽培‘无核翠宝’葡萄果实品质的影响

doi:10.16420/j.issn.0513-353x.2024-1051

园艺学报 ›› 2025, Vol. 52 ›› Issue (12): 3322-3334.doi: 10.16420/j.issn.0513-353x.2024-1051

GA₃复配CPPU保果处理对设施栽培‘无核翠宝’葡萄果实品质的影响

韩守安, 王敏, 谢辉, 朱学慧, 王艳蒙, 刘旭鹏, 张雯^*()

新疆维吾尔自治区农业科学院果蔬研究所，农业农村部新疆地区果树科学观测试验站，新疆作物化学调控工程技术研究中心，新疆特色果蔬基因组研究与遗传改良重点实验室，乌鲁木齐 830091

收稿日期:2025-08-05 修回日期:2025-11-01 出版日期:2025-12-25 发布日期:2025-12-20
通讯作者:
*（E-mail：zwxilin@126.com）
基金资助:
“天山英才”青年拔尖人才项目(2023TSYCCX0022); “天山英才”青年拔尖人才项目(2022TSYCCX0068); 现代农业产业技术体系建设专项资助(CARS-29-ZP-08); 新疆乌鲁木齐北疆葡萄种质资源与果园生态新疆野外科学观测研究站项目(XJYWZ2307); 新疆维吾尔自治区重点研发项目(2022B02045-2); 新疆维吾尔自治区重点研发项目(2022B02034-2); 新疆维吾尔自治区天山创新团队项目(2022D14014); 旱区农业新疆研究院农业科技创新专项(XJHQNY-2025-7)

Impact of GA₃-CPPU Combined Fruit Retention Treatments on Berry Quality in Protected Cultivation of‘Wuhe Cuibao’Grape

HAN Shou’an, WANG Min, XIE Hui, ZHU Xuehui, WANG Yanmeng, LIU Xupeng, ZHANG Wen^*()

Institute of Fruit and Vegetable，Xinjiang Academy of Agricultural Sciences/Scientific Observing and Experimental Station of Pomology（Xinjiang），Ministry of Agriculture and Rural Affairs/Xinjiang Crop Chemical Regulation Engineering Technology Research Center/Key Laboratory of Horticulture Crop Genomics Research and Genetic Improvement in Xinjiang，Urumqi 830091，China

Received:2025-08-05 Revised:2025-11-01 Published:2025-12-25 Online:2025-12-20

摘要/Abstract

摘要：

为优化新疆产区优质早熟葡萄新品种‘无核翠宝’的配套栽培技术，以设施栽培‘无核翠宝’为试材，于盛花后2 d设置3组植物生长调节剂保果处理，GA₃ + CPPU浓度分别为：5 mg · L^-1 + 0.5 mg · L^-1（T1），10 mg · L^-1 + 0.5 mg · L^-1（T2），15 mg · L^-1 + 0.5 mg · L^-1（T3），以清水处理为对照，系统分析不同处理对果实品质的影响。结果表明：3个保果处理均能显著提高单粒质量和单穗质量，改善外观品质，T1、T2、T3单粒质量分别较对照提高23.33%、28.72%和32.05%，固酸比降低19.24%、19.12%和22.50%，可溶性固形物均维持在19°Brix以上，对口感无明显影响，大部分烯萜类挥发性香气物质含量显著提高，任醇、香叶醇等玫瑰香型特征香气物质相对活度值（rOAV）显著提高，大马士酮rOAV显著降低；感官评价中，T1、T2处理果皮单宁含量显著增加，但涩味评分无显著差异，果皮化渣程度、果肉细腻度下降，外观品质得分大幅提高。综合对比表明，T2处理（10 mg · L^-1 GA₃ + 0.5 mg · L^-1 CPPU）在实现单粒质量提升的同时，维持可溶性固形物大于19°Brix，优化了玫瑰香型物质的积累，且果柄耐拉力与果实硬度均优于其他处理，可作为新疆产区‘无核翠宝’葡萄设施栽培的标准化保果技术方案推广。

关键词: 葡萄, 植物生长调节剂, 保果试验, 品质, 香气

Abstract:

To advance cultivation techniques and facilitate regional adoption of‘Wuhe Cuibao’（Vitis vinifera L.），an elite early-maturing seedless grape cultivar in Xinjiang，investigated three plant growth regulator combinations（GA₃ + CPPU）applied two days post-anthesis under protected cultivation：T1（5 mg · L^-1 + 0.5 mg · L^-1），T2（10 mg · L^-1 + 0.5 mg · L^-1），and T3（15 mg · L^-1 + 0.5 mg · L^-1），with water-treated vines as the control. Systematic analysis demonstrated that all treatments significantly enhanced berry weight（23.33%，28.72%，and 32.05% increases over the control for T1-T3，respectively），cluster weight，and visual quality. While treatments maintained soluble solids content（TSS）> 19°Brix，they exhibited reduced TSS/titratable acidity ratios（19.24%，19.12%，and 22.50% decreases vs. the control）without detectable sensory impairment. Volatile profiling revealed：significant increases in most terpene-derived aroma compounds，elevated relative odor activity values（rOAV）of rose-type aromas（nerol，geraniol），and reduced damascenone rOAV. Sensory evaluation showed T1 and T2 significantly increased peel tannins without altering astringency scores，while all treatments reduced flesh texture refinement but improved appearance ratings. Comparative analysis identified T2（10 mg · L^-1 GA₃ + 0.5 mg · L^-1 CPPU）as optimal，achieving balanced berry enlargement，TSS preservation（> 19°Brix），enhanced rose-type aroma profile，and superior pedicel tensile strength combined with optimal fruit firmness. These results validate T2 as the standardized fruit retention protocol for protected cultivation of ‘Wuhe Cuibao’in Xinjiang.

Key words: grape, plant-growth regulator, fruit retention, quality, aroma

韩守安, 王敏, 谢辉, 朱学慧, 王艳蒙, 刘旭鹏, 张雯. GA₃复配CPPU保果处理对设施栽培‘无核翠宝’葡萄果实品质的影响[J]. 园艺学报, 2025, 52(12): 3322-3334.

HAN Shou’an, WANG Min, XIE Hui, ZHU Xuehui, WANG Yanmeng, LIU Xupeng, ZHANG Wen. Impact of GA₃-CPPU Combined Fruit Retention Treatments on Berry Quality in Protected Cultivation of‘Wuhe Cuibao’Grape[J]. Acta Horticulturae Sinica, 2025, 52(12): 3322-3334.

图/表 11

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处理 Treat- ment	单粒质量/g Weight of berry	皮质量/单粒质量 Peel weight/ berry weight	果形指数 shape index	可溶性固形物/% TSS	总酸/% TA	固酸比 TSS/TA	穗轴直径/ mm Diameter of spike- stalk	果柄直径/mm Diameter of stalk	果蒂直径/ mm Diameter of pedicel	硬度/N Firmness of berry	果柄耐拉力/N Pulling resistance of stalk
T1	4.81 b	0.09 b	1.33 a	19.60 c	0.50 a	38.91 b	4.61 b	1.53 b	2.61 b	1.41 b	1.66 b
T2	5.02 a	0.11 a	1.26 b	21.20 b	0.54 a	38.97 b	5.26 a	1.87 a	3.40 a	1.63 a	2.24 a
T3	5.15 a	0.10 a	1.31 a	21.05 b	0.56 a	37.34 b	4.41 b	1.93 a	3.23 a	1.43 b	1.90 b
H₂O	3.90 c	0.09 b	1.26 b	22.23 a	0.46 b	48.18 a	3.30 c	1.31 c	2.55 b	1.09 c	1.91 b

处理 Treat- ment	单粒质量/g Weight of berry	皮质量/单粒质量 Peel weight/ berry weight	果形指数 shape index	可溶性固形物/% TSS	总酸/% TA	固酸比 TSS/TA	穗轴直径/ mm Diameter of spike- stalk	果柄直径/mm Diameter of stalk	果蒂直径/ mm Diameter of pedicel	硬度/N Firmness of berry	果柄耐拉力/N Pulling resistance of stalk
T1	4.81 b	0.09 b	1.33 a	19.60 c	0.50 a	38.91 b	4.61 b	1.53 b	2.61 b	1.41 b	1.66 b
T2	5.02 a	0.11 a	1.26 b	21.20 b	0.54 a	38.97 b	5.26 a	1.87 a	3.40 a	1.63 a	2.24 a
T3	5.15 a	0.10 a	1.31 a	21.05 b	0.56 a	37.34 b	4.41 b	1.93 a	3.23 a	1.43 b	1.90 b
H₂O	3.90 c	0.09 b	1.26 b	22.23 a	0.46 b	48.18 a	3.30 c	1.31 c	2.55 b	1.09 c	1.91 b

处理 Treatment	L^*	a^*	b^*	C^*	h°
T1	34.92 ± 1.15 a	-0.14 ± 0.67 a	9.04 ± 0.73 a	9.07 ± 0.72 a	91.11 ± 4.39 a
T2	34.65 ± 0.97 a	-0.28 ± 0.37 a	9.00 ± 0.98 a	9.03 ± 0.97 a	92.07 ± 2.68 a
T3	35.26 ± 1.22 a	-0.57 ± 0.52 a	9.03 ± 0.94 a	9.09 ± 0.91 a	94.12 ± 3.88 a
H₂O	35.17 ± 1.10 a	-0.01 ± 0.52 a	8.60 ± 0.67 a	8.64 ± 0.65 a	90.41 ± 3.85 a

处理 Treatment	L^*	a^*	b^*	C^*	h°
T1	34.92 ± 1.15 a	-0.14 ± 0.67 a	9.04 ± 0.73 a	9.07 ± 0.72 a	91.11 ± 4.39 a
T2	34.65 ± 0.97 a	-0.28 ± 0.37 a	9.00 ± 0.98 a	9.03 ± 0.97 a	92.07 ± 2.68 a
T3	35.26 ± 1.22 a	-0.57 ± 0.52 a	9.03 ± 0.94 a	9.09 ± 0.91 a	94.12 ± 3.88 a
H₂O	35.17 ± 1.10 a	-0.01 ± 0.52 a	8.60 ± 0.67 a	8.64 ± 0.65 a	90.41 ± 3.85 a

处理 Treatment	类黄酮/（mg · g^-1） Flavonoid	单宁/（mg · g^-1） Tannin	黄酮/（mg · g^-1）Flavone	原花青素/（mg · g^-1）Proanthocyadin	多酚/（mg · g^-1）Polyphenol
T1	0.74 ± 0.10 ab	5.67 ± 0.21 a	0.28 ± 0.01 a	2.09 ± 0.16 a	1.55 ± 0.01 a
T2	0.76 ± 0.12 ab	5.49 ± 0.06 a	0.25 ± 0.02 a	2.39 ± 0.30 a	1.69 ± 0.19 a
T3	0.57 ± 0.07 b	5.42 ± 0.39 ab	0.26 ± 0.00 a	2.64 ± 0.26 a	1.78 ± 0.37 a
H₂O	0.94 ± 0.23 a	4.93 ± 0.12 b	0.28 ± 0.01 a	2.04 ± 0.35 a	1.82 ± 0.27 a

GA₃复配CPPU保果处理对设施栽培‘无核翠宝’葡萄果实品质的影响

Impact of GA₃-CPPU Combined Fruit Retention Treatments on Berry Quality in Protected Cultivation of‘Wuhe Cuibao’Grape

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处理 Treatment	果糖Fructose		葡萄糖Glucose		总糖/（mg · g^-1） Total sugar
处理 Treatment	含量/（mg · g^-1） Content	占总糖比例/% Fructose/total sugar	含量/（mg · g^-1） Content	占总糖比例/% Glucose/total sugar	总糖/（mg · g^-1） Total sugar
T1	23.31 ± 1.67 b	34.55 ± 0.34 a	44.21 ± 3.70 b	65.45 ± 0.34 a	67.52 ± 4.38 b
T2	23.40 ± 1.98 b	33.68 ± 1.46 a	46.13 ± 4.05 b	66.32 ± 1.46 a	69.53 ± 4.39 b
T3	22.58 ± 0.01 b	33.24 ± 0.70 a	45.37 ± 1.72 b	66.76 ± 0.70 a	67.95 ± 1.40 b
H₂O	27.14 ± 1.50 a	34.64 ± 1.96 a	51.63 ± 1.97 a	65.36 ± 1.96 a	78.77 ± 4.62 a

处理 Treat- ment	酒石酸 Tartaric acid		苹果酸 Malic acid		柠檬酸 Citric acid		草酸 Oxalic acid		总酸/（mg · g^-1）Total acid
处理 Treat- ment	含量/（mg · g^-1）Content	占总酸比例/% Tartaric acid/ total acid	含量/（mg · g^-1）Content	占总酸比例/% Malic acid/total acid	含量/（mg · g^-1）Content	占总酸比例/% Citric acid/ total acid	含量/（mg · g^-1）Content	占总酸比例/% Oxalic acid/ total acid	总酸/（mg · g^-1）Total acid
T1	9.52 ± 0.16 b	79.99 ± 2.73 b	1.38 ± 0.23 b	11.48 ± 1.44 a	0.63 ± 0.23 ab	5.28 ± 1.35 a	0.39 ± 0.02 a	3.25 ± 0.13 a	11.92 ± 0.34 b
T2	11.46 ± 0.14 a	80.17 ± 0.72 b	1.65 ± 0.10 a	11.54 ± 0.71 a	0.78 ± 0.02 a	5.43 ± 0.07 a	0.41 ± 0.01 a	2.86 ± 0.01 b	14.29 ± 0.14 a
T3	8.24 ± 0.27 b	80.17 ± 0.96 b	1.30 ± 0.11 b	13.33 ± 0.74 a	0.28 ± 0.09 c	3.41 ± 0.24 b	0.32 ± 0.05 ab	3.10 ± 0.06 a	10.14 ± 0.21 c
H₂O	7.12 ± 0.90 c	84.68 ± 0.16 a	0.61 ± 0.08 c	7.32 ± 0.22 b	0.41 ± 0.09 bc	4.86 ± 0.30 a	0.27 ± 0.05 b	3.14 ± 0.12 a	8.41 ± 1.07 d

物质 Volatile aroma components	CAS号 CAS number	阈值/（μg · g^-1） Threshold	相对气味活度值/（μg · g^-1） Relative odor activity value
物质 Volatile aroma components	CAS号 CAS number	阈值/（μg · g^-1） Threshold	T1	T2	T3	对照Control
壬醇 1-Nonanol	143-08-8	0.0053	268.86 a	251.55 a	215.11 b	207.62 b
苯甲醇 Benzyl alcohol	100-51-6	0.1	0.17 a	0.17 a	0.17 a	0.13 a
2-壬醇 2-Nonanol	628-99-9	0.058	0.20 a	0.19 a	0.19 a	0.20 a
甲酸香叶酯 Geranyl formate	105-86-2	0.2	0.15 a	0.15 a	0.16 a	0.16 a
大马士酮 (E)-1-(2,6,6-trimethyl-1,3- cyclohexadien-1-yl)-2-Buten-1-one	23726-93-4	0.0015	32.41 b	32.56 b	30.64 b	43.13 a
(R)-3,7-二甲基-6-辛烯醇 (R)-3,7-dimethyl-6-Octen-1-ol	1117-61-9	0.04	0.17 a	0.16 a	0.20 a	0.20 a
香茅醇 Citronellol	106-22-9	0.04	0.17 a	0.16 a	0.20 a	0.20 a
香叶醇 Geraniol	106-24-1	0.0066	615.29 a	383.95 ab	500.32 a	237.07 b
苯乙醛 Benzeneacetaldehyde	122-78-1	0.0063	14.97 a	17.07 a	12.84 a	16.91 a

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