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

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

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

• Cultivation·Physiology & Biochemistry • Previous Articles Next Articles

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 Online:2025-12-25 Published:2025-12-20
Contact: ZHANG Wen

Abstract

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

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.

Figures/Tables 11

References 30

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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

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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