安徽农业科学

[目的]以5年生、一年两收栽培模式下的“阳光玫瑰”葡萄为试验材料，探究夏果和冬果浆果发育过程糖酸组分及含量差异，为“阳光玫瑰”葡萄一年两收栽培品质调控提供理论依据。[方法]记录“阳光玫瑰”葡萄夏果和冬果幼果期(E-L31)、膨大期(E-L33)、转色期(E-L35)、开始成熟期(E-L36)、成熟期(E-L38)的气候数据，并利用离子色谱法(HPIC)测定各时期浆果可溶性糖组分及含量，利用高效液相色谱法(HPLC)测定有机酸组分及含量。[结果]“阳光玫瑰”葡萄夏果E-L33至E-L38有效光合辐射较冬果高。夏果在E-L38水热系数高于冬果。夏果浆果整个发育过程温度均保持在较高水平且波动较小，而冬果浆果整个发育过程温度波动较大且在E-L35至E-L38温度较低。在E-L38夏果总糖含量显著高于冬果，而两者的总酸含量无显著差异。夏果和冬果在浆果发育过程中葡萄糖和果糖含量均逐渐增加；夏果在E-L38葡萄糖、果糖含量显著高于冬果。夏果和冬果浆果中均以苹果酸和酒石酸含量为主，草酸和柠檬酸含量较少；夏果浆果在E-L38草酸、酒石酸和柠檬酸含量显著高于冬果，苹果酸显著低于冬果，冬果在该时期未检测到柠檬酸。[结论]试验当年“阳光玫瑰”葡萄夏果糖分积累更优，冬果酸味特征更显著。夏果在E-L38时期葡萄糖、果糖、草酸、酒石酸和柠檬酸含量高于冬果，苹果酸含量低于冬果，因此，冬果酸味感维持时间更长，更爽口。浆果发育期的温度、水热系数和有效光合辐射差异可能是引起夏果和冬果糖酸组分及含量差异的重要因子。

[Objective]The 5-year-old“Shine Muscat” grape under two-crop-a-year cultivation mode was used as the experimental material to explore the differences in sugar and acid components and contents during the development of summer and winter, so as to provide theoretical basis for the quality control of “Shine Muscat” under two-crop-a-year cultivation mode.[Method]The climatic data, such as the photosynthetically active radiation, temperature and rainfall during the young fruit stage(E-L31),expansion stage(E-L33),veraison(E-L35),initial maturity stage(E-L36), mature stage(E-L38) of “Shine Muscat” were recorded.Meanwhile, the components and contents of sugar in the peel of summer and winter grapes of “Shine Muscat” were detected by HPIC,and acid were detected by HPLC.[Result]The effective photosynthetic radiation of the summer fruits of “Shine Muscat” grapes, ranging from E-L33 to E-L38,was higher than that of the winter fruits.The water heat coefficient of summer fruit at E-L38 was higher than that of winter fruit.The temperature of summer fruit remained at a relatively high level and fluctuates little throughout the development process, while the temperature of winter fruit fluctuates greatly throughout the development process and was relatively low within the range of E-L35 to E-L38.In E-L38,the total sugar content of summer fruits was significantly higher than that of winter fruits, while there was no significant difference in the total acid content between the two.The contents of glucose and fructose in both summer and winter fruits gradually increased during the development.The contents of glucose and fructose in E-L38 in summer fruits were significantly higher than those in winter fruits.Both summer and winter berries were mainly composed of malic acid and tartaric acid, with relatively low contents of oxalic acid and citric acid.The contents of oxalic acid, tartaric acid and citric acid in E-L38 of summer fruit berries were significantly higher than those of winter fruit, while malic acid was significantly lower than that of winter fruit.Citric acid was not detected in winter fruit during this period.[Conclusion]In the year of the experiment, the “Shine Muscat” grapes had better accumulation of summer fruit sugar content and more prominent sour taste characteristics in winter fruit.During the E-L38 period, the content of glucose, fructose, oxalic acid, tartaric acid and citric acid in summer fruit was higher than that in winter fruit, while the content of malic acid was lower.Therefore, the sour taste of winter fruit lasts longer and was more refreshing.The differences in temperature, hydrothermal coefficient and effective photosynthetic radiation during the development period of berries may be important factors causing the differences in the components and contents of fructosic acid between summer fruits and winter fruits.