在黎巴嫩的六个不同高度种植的不同餐饮葡萄种植的成熟度评估
Najwane Hamie1, Diana Nacouzi1, Mariam Choker1
1Faculty of Agricultural and Food Sciences (FAFS), American University of Beirut (AUB), P.O. Box 11-0236, Beirut 1107, Lebanon.
Plants (Basel, Switzerland)
|September 28, 2023
概括
葡萄成熟度指数因葡萄园的位置和品种而异. 高度影响糖分,酸度和多水平,影响桌面葡萄品种的最佳收获时间.
科学领域:
- 葡萄种植和葡萄酒学 葡萄种植和葡萄酒学
- 植物生理学 植物生理学
- 农业科学 农业科学
背景情况:
- 桌面葡萄的收获依赖于经过收获后监测的成熟度指数.
- 环境因素和品种特征显著影响葡萄的质量.
研究的目的:
- 评估不同地点和环境条件的食用葡萄成熟度指数.
- 评估葡萄园高度对葡萄品质参数和品种适应性的影响.
主要方法:
- 监测四种品种 (黑珍珠,红色无种子,高级无种子,红球) 的关键成熟度指数 (pH,糖,酸度,度).
- 在6个不同高度 (m asl) 的地点进行葡萄采样.
- 在收获时对总聚醇,安东素和抗氧化活性进行光谱测定.
主要成果:
- 高度显著影响了糖含量,果坚硬度和酸度,与品种特定的反应.
- 高级无种类的最佳成熟度是在海拔1000米处发现的.
- 黑珍珠呈现出更高的多和氨酸水平;品种适应性随着海拔变化而变化.
结论:
- 葡萄园的位置和高度是影响桌面葡萄质量和成熟度的关键因素.
- 培养品的选择应考虑特定的高度范围,以获得最佳的性能和质量.
- 了解这些相互作用对于有效的收获管理和质量控制至关重要.
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