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改善食用葡萄的皮质厚度和质量特征 cv. "意大利"使用收获前处理方法

Paolo La Spada¹, Alberto Continella¹, Eva Dominguez²

¹Dipartimento Agricoltura Alimentazione e Ambiente (Di3A), Università degli Studi di Catania, 95123 Catania, Italy.

Plants (Basel, Switzerland)

|September 14, 2024

概括

桌面葡萄种植者可以通过将化 (CaCl2) 与酸 (SA) 或Ascophyllum nodosum (AN) 一起应用来减少水果裂纹. 这些治疗,结合围,改善皮膜厚度和水果质量,提高应对气候变化挑战的弹性.

科学领域:

葡萄种植和植物生理学
农业科学农业科学
环境科学环境科学

背景情况:

气候变化给食用葡萄的生产带来了重大挑战,包括对水果裂等生理障碍的易感性增加.
果子裂是食用葡萄中普遍存在的问题,影响了产量和市场性.
了解影响果皮完整性的因素对于制定有效的管理策略至关重要.

研究的目的:

为了研究化 (CaCl2),酸 (SA) 和Ascophyllum nodosum (AN) 处理,带有和没有带带,对食用葡萄的品质的影响.
评估这些处理对皮层厚度,糖含量,酸度,颜色,束重和质性质的影响.
确定这些干预措施在缓解水果裂变和增强食用葡萄的弹性方面的潜力.

主要方法:

实地试验是在意大利西西里两个生长季节 (2021-2022) 进行的.
治疗包括CaCl2,CaCl2 + SA,CaCl2 + AN,带有和没有腰带,以及未经治疗的对照组.
评估的参数包括皮层厚度,糖含量,酸度,颜色,捆重量和风湿性质.

主要成果:

在不同处理和生长阶段观察到皮层厚度和水果质量参数的显著变化.
特定的处理,特别是那些涉及CaCl2与SA或AN相结合的处理,对皮层完整性表现出显著的影响.
带,与化学处理一起,影响了几个水果质量属性.

结论:

化学处理和围可以显著影响葡萄皮的结构完整性.
这些干预措施显示了降低水果易发生裂纹的潜力,并改善了餐饮葡萄的整体质量.
这些发现为面对气候变化的桌面葡萄种植实践提供了有价值的见解.

关键词:

亚斯科菲勒姆结节体 (Ascophyllum nodosum) 是一种植物.棕色藻类是一种色藻类.化是的化合物之一.破裂的裂,破裂的裂,破裂的裂.皮肤小部分皮肤小部分植物激素植物激素盐酸盐酸是什么盐酸盐酸是什么餐饮葡萄是桌面葡萄中的一种.

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