Method for improving quality of seedless Cuibao grapes by using plant growth regulator

Abstract

The invention belongs to the technical field of plant growth regulators, and particularly relates to a method for improving the quality of seedless Cuibao grapes by using a plant growth regulator, which comprises the following steps: applying the plant growth regulator to seedless Cuibao grapes 2-4 days after blooming, the plant growth regulator containing 5mg / L-15mg / L GA3 and 0.5 mg / L CPPU; the quality comprises appearance quality, internal quality and flavor quality. After fruit retention treatment is carried out in the full-bloom stage, the content of rose flavor characteristic aroma substances such as volatile aroma substances, geraniol and nonanol in the fruits is remarkably increased compared with a control group, the content of geraniol is increased by 2.6 times or above, and the content of nonanol is increased by 1.3 times or above. GA3 and 0.5 mg / L CPPU are used for fruit retention treatment in the full-bloom stage, the grain weight and spike weight of the seedless Cuibao grapes under the facility cultivation condition can be remarkably improved, and the appearance quality is effectively improved. Wherein 10 mg / L of GA3 and 0.5 mg / L of CPPU are used for fruit retention treatment, so that the comprehensive quality of fruits is optimal, and the method is suitable for being applied to production.

Description

Technical Field

[0001] The invention belongs to the technical field of plant growth regulators, and in particular relates to a method for improving the quality of seedless Cuibao grapes by using plant growth regulators. Background Art

[0002] Seedless Cuibao is a high-quality, early-maturing seedless fresh food variety bred by the Shanxi Fruit Tree Research Institute through the hybridization of 'Guibao' and 'Seedless White Chicken Heart'. However, under natural conditions, the seedless Cuibao grape has serious problems of flower and fruit drop, small grain weight and ear weight, loose fruit clusters, and poor appearance quality. After being introduced into Xinjiang for cultivation, the problems of sparse fruit clusters and small ear weight have further intensified, restricting its promotion and cultivation in Xinjiang production areas. At present, the two main methods used in production are pruning and pinching during the growing season and regulating with plant growth regulators to promote the uniformity of fruit setting and increase ear weight and grain weight.

[0003] Plant growth regulators refer to substances that are concentrated and extracted by microbial fermentation or produced by modern processes such as chemical synthesis, which have the same structure as plant endogenous hormones or similar physiological activities. Plant growth regulators have efficient and significant regulatory effects and have been widely used in various aspects of agricultural production.

[0004] However, when it comes to improving grape quality, the effect of applying plant growth regulators is affected by many factors, including grape variety characteristics, external environmental conditions, treatment period, cultivation and management measures, etc. Improper treatment will not only affect fruit preservation and fruit enlargement, but also cause deterioration of fruit quality.

[0005] In summary, there is an urgent need to provide a plant growth regulator that can be used to improve the quality of seedless emerald green treasure planted in Xinjiang. Summary of the invention

[0006] The purpose of the present invention is to provide a method for improving the quality of seedless Cuibao grapes by using plant growth regulators, thereby solving the problem of poor quality of seedless Cuibao grapes introduced to Xinjiang for planting.

[0007] The technical solution adopted by the present invention is:

[0008] The present invention provides a method for improving the quality of seedless Cuibao grapes by using a plant growth regulator. The plant growth regulator is applied to the seedless Cuibao grapes 2 to 4 days after full bloom, wherein the plant growth regulator contains 5 mg / L to 15 mg / L GA3 and 0.5 mg / L CPPU; the quality includes appearance quality, internal quality and flavor quality.

[0009] Preferably, the plant growth regulator is applied 2 days after the seedless Cuibao grape blooms.

[0010] Preferably, the plant growth regulator contains 10 mg / L GA3 and 0.5 mg / L CPPU.

[0011] Preferably, the plant growth regulator is applied by dipping the inflorescence for 3s to 5s.

[0012] Preferably, the application amount of the plant growth regulator is 1 mL to 2 mL per inflorescence.

[0013] Preferably, the ambient temperature when the plant growth regulator is applied is 20°C to 25°C.

[0014] Preferably, the plant growth regulator is applied once.

[0015] Preferably, the seedless Cuibao grape is grown in Xinjiang.

[0016] Preferably, the flavor quality is determined by at least one of volatile substances of the class of alcohols, terpenes, aldehydes, esters, ketones, acids, phenols, hydrocarbons and heterocyclics.

[0017] Preferably, the appearance quality includes at least one of fruit volume, fruit shape, fruit color, ear shape and ear firmness; the intrinsic quality includes at least one of sugar content, organic acid content, vitamin content and mineral content; the flavor quality includes at least one of sweetness, acidity and aroma.

[0018] Preferably, the aroma includes at least one of sweet aroma, floral aroma, fruity aroma and rose aroma; the characteristic aroma substances of the rose aroma include at least one of nonanol, linalool and geraniol.

[0019] Compared with the prior art, the present invention has the following beneficial effects:

[0020] The present invention provides a method for improving the quality of seedless Cuibao grapes by using a plant growth regulator, and the method comprises: applying a plant growth regulator to the seedless Cuibao grapes 2 to 4 days after full flowering, wherein the plant growth regulator contains 5 mg / L to 15 mg / L GA3 and 0.5 mg / L CPPU; the quality includes appearance quality, intrinsic quality and flavor quality. Applying the plant growth regulator only once 2 days after full flowering of the seedless Cuibao can significantly increase the grain weight of the seedless Cuibao and improve the fruit quality. After fruit preservation treatment is performed during the full flowering period, the content of volatile aroma substances in the fruit, especially most terpenoid substances, is increased to varying degrees compared with the control, and the content of rose flavor characteristic aroma substances such as geraniol and nonanol is significantly increased compared with the control. Compared with the CK group, the content of geraniol is increased by more than 2.6 times, and the content of nonanol is increased by more than 1.3 times. Using GA3 and 0.5 mg / L CPPU for fruit preservation treatment during the full flowering period can significantly increase the grain weight and ear weight of seedless Cuibao grapes under facility cultivation conditions, and effectively improve the appearance quality. Among them, the fruit treated with 10mg / L GA3+0.5mg / L CPPU has the best overall quality and is suitable for application in production. BRIEF DESCRIPTION OF THE DRAWINGS

[0021] Figure 1 The differences in the morphology of seedless Cuibao grape bunches under different plant growth regulator treatments, from left to right are T1, T2, T3, T4 and CK.

[0022] Figure 2 This is the effect of different plant growth regulator treatments on the size of seedless Cuibao grape bunches. A to C represent bunch weight, bunch length, and bunch width, respectively.

[0023] Figure 3 Represents different types of volatile substances and types of differential metabolites. A: the number of different types of volatile substances; B: the number of different types of characteristic aroma substances; C: the number of differential metabolites.

[0024] Figure 4 This is the effect of different plant growth regulator treatments on the total relative content of different types of characteristic aroma substances in seedless Cuibao grapes. A to D are sweet aroma, floral aroma, fruity aroma, and rose aroma, respectively.

[0025] Figure 5 The figure shows the effects of different plant growth regulators on the concentration of volatile aroma substances in seedless Cuibao grape fruit. A is the volatile aroma substances of alcohols, aldehydes and ketones with significant differences, B is the volatile aroma substances of hydrocarbons and heterocyclics with significant differences, C is the volatile aroma substances of esters with significant differences, and D is the volatile aroma substances of terpenes with significant differences.

[0026] Figure 6 Radar chart for sensory analysis of different treatments of seedless Cui Bao grapes. DETAILED DESCRIPTION

[0027] The present invention is further described below by specific examples, but the scope of the present invention is not limited thereto. The details and forms of the technical solution of the present invention may be modified or replaced without departing from the spirit and scope of the present invention, but these modifications or replacements all fall within the protection scope of the present invention.

[0028] The inventive concept of the present invention is as follows:

[0029] The shape and size of the bunches, the compactness of the berries, the shape, size and color of the berries are important components of the appearance of grapes. The appearance quality, internal quality and flavor quality of grapes are important evaluation criteria for consumers to choose. Under natural cultivation conditions, seedless Cuibao grapes are prone to serious flower and fruit drop, small bunch weight and berry weight, loose and uneven bunches, and low content of volatile aroma substances. Gibberellic acid and cytokinin plant growth regulators are usually used in production to promote grape quality.

[0030] In the prior art, "Wang Jiyuan, Feng Jiao, Hou Xudong, et al. Effect of CPPU on the quality and aroma synthesis-related gene expression of 'Sunshine Rose' grapes [J]. Journal of Nanjing Agricultural University, 2016, 39(06): 915-923." shows that the inflorescence of Sunshine Rose planted in Nanjing was treated with 25 mg / L GA3 during the flowering period, and 25 mg / L GA3 + 5-10 mg / L was applied 2 weeks after flowering. CPPU can improve the appearance quality of grapes, but has no effect on the internal quality of the fruit; "Wang Jiangong, Wu Jinhuan, Chu Weixiong, et al. Effects of compound regulators on the quality and aroma components of Sunshine Rose grapes [J]. Food Industry, 2023, 44(10): 149-154." It mentioned that the Sunshine Rose planted in Jiaxing was treated with plant growth regulators twice, namely: 0.1% chlorfenapyr regulator diluted 50 times as the first treatment agent, and 3% gibberellic acid regulator diluted 300 times as the second treatment agent, which can increase the aroma content of the fruit by more than 10%, but the organic acid content is not significantly reduced and the sugar content is not significantly increased. Aroma perception is an extremely complex process, which is not only affected by the concentration of aroma substances regulated by factors such as variety, development period and cultivation measures, but also by factors such as the interaction between compounds and the consumption process. When it comes to improving the flavor quality of grapes, the effect of applying plant growth regulators is affected by many factors, including the characteristics of the grape variety, external environmental conditions, treatment period, cultivation and management measures, etc. Improper treatment will not only affect the fruit preservation and fruit enlargement effects, but also cause the fruit quality to deteriorate.

[0031] Since most grape varieties are very sensitive to plant growth regulators during their flowering period, applying plant growth regulators during this period can easily cause deformed fruits. Therefore, most grape varieties are applied 7 to 14 days after flowering. However, the enlargement effect and improvement of aroma quality are not obvious, and the fruit skin may become astringent, affecting the taste.

[0032] Based on this, the present invention proposes a method for improving the quality of seedless Cuibao grapes by using plant growth regulators, wherein the plant growth regulators are applied to the seedless Cuibao grapes 2 to 4 days after full flowering, wherein the plant growth regulators contain 5 mg / L to 15 mg / L GA3 and 0.5 mg / L CPPU; the quality includes appearance quality, intrinsic quality and flavor quality.

[0033] In order to enable those skilled in the art to better understand and implement the technical solution of the present invention, the present invention is further described below in conjunction with specific embodiments and drawings.

[0034] The abbreviations used in the present invention are shown in Table 1.

[0035] Table 1 Abbreviations

[0036] abbreviation Full name <![CDATA[GA3]]> Gibberellins CPPU Chlorpyrifos TDZ Thiadiazine urea ZT Zeatin

[0037] Test materials and methods of the present invention:

[0038] (1) Experimental materials: The experiment was conducted in July 2022 in the grape demonstration garden of Anningqu Comprehensive Experimental Field of Xinjiang Academy of Agricultural Sciences. The demonstration garden is located in Urumqi, Xinjiang, 87°29′42″N, 43°57′20″E, 800m above sea level, and belongs to the mid-temperate continental arid climate zone. The "Seedless Cuibao" grapes were cultivated in a solar greenhouse as the test material. The solar greenhouse was 45m long, 8m wide, and 5m high; the tree age was 5 years, and a high "plant" tree shape was adopted. The horizontal trellis cultivation mode was adopted, the north-south row planting was carried out, the row spacing was 3.5m×2m, and the water and fertilizer management was consistent.

[0039] (2) The measurement indicators and methods are as follows:

[0040] (2.1) Sample preparation: Three ears of fruit were randomly selected from one plot for each treatment at the fruit maturity stage, and a total of nine ears were selected for the determination of basic fruit indexes and sensory evaluation. 100 fruits were randomly selected from the upper, middle and lower parts of the treatment ears, of which 50 were used for the determination of basic fruit indexes. The peel and pulp of the 50 fruits were separated at low temperature, and then quickly frozen with liquid nitrogen and placed in a -80℃ refrigerator for later use. The peel polyphenols, fruit sugar and acid components and fruit volatile aroma substances were determined later.

[0041] (2.2) Measurement indicators and methods:

[0042] (2.2.1) Basic appearance and quality indicators: ear weight was measured using a 100% balance; ear axis diameter was measured using a vernier caliper, and the diameter of the middle of each ear was measured. Three ears were repeated for one replicate, and each treatment was repeated three times; grain weight and skin-to-fruit ratio were measured using a 100% balance; the longitudinal diameter, transverse diameter, pedicel diameter and pedicel diameter of the fruit were measured using a vernier caliper and the fruit shape index was calculated; soluble solids and total acid were measured using an Atuo PAL-BX|ACID 2 sugar acidity meter to calculate the solid-acid ratio, and the pedicel tensile strength and fruit hardness were measured using an HF-50 digital push-pull force gauge. Ten grains were repeated for one replicate, and each treatment was repeated three times. The skin-to-fruit ratio, fruit shape index and solid-acid ratio were calculated as follows:

[0043] Peel-to-fruit ratio = peel weight / fruit weight; fruit shape index = longitudinal diameter / transverse diameter; solid-acid ratio = soluble solid content / total acid content.

[0044] The unit of peel weight and fruit weight is g; the range of longitudinal diameter and transverse diameter is mm; the soluble solid content and total content are mg.

[0045] (2.2.2) Fruit color index: The color parameters of each fruit at the equator, i.e., the two symmetrical planes at the mid-latitude of the fruit, were measured using an NH310 colorimeter: L* value, a* value, b* value, c* value, and h*. Ten fruits were repeated for one replicate, and each treatment was repeated three times.

[0046] L*: brightness, the larger the value, the lighter the color; a*: red-green color, positive values ​​are redder, negative values ​​are greener, and the larger the absolute value, the darker the color; b*: yellow-blue color, positive values ​​are yellower, negative values ​​are bluer, and the larger the absolute value, the darker the color; c*: color saturation, the larger the value, the brighter the color; h*: hue value, reflecting color types such as red, orange, green, blue, and purple, as well as the transition colors between these basic colors, 180° represents pure green, 90° represents yellow, and the larger the value between 90° and 180°, the greener the color.

[0047] (2.2.3) Determination of fruit sugar and acid components: FL2200Ⅱ high performance liquid chromatography was used for determination. The sample pretreatment and determination methods were based on the methods of "Zhong Haixia, Ding Xiang, Zhou Xiaoming, et al. Analysis of soluble sugar components and contents of 10 wine grape varieties (lines) in Xinjiang [J]. Xinjiang Agricultural Sciences, 2021, 58(07): 1323-1331".

[0048] (2.2.4) Determination of the content of phenolic substances in the peel: The flavonoid content of the peel was determined by the sodium nitrite-aluminum nitrate-sodium hydroxide colorimetric method; the flavonoid content was determined by the aluminum chloride colorimetric method; the proanthocyanidins were determined by the vanillin-hydrochloric acid method; the total phenol content was determined by the Folin-Ciocalteu method; the tannin content was determined by the Folinn-Denis method; the flavanol content was determined by the vanillin-hydrochloric acid method.

[0049] (2.2.5) Determination of volatile aroma substances in fruits: Volatile aroma substances were determined by Wuhan Mattwell Biotechnology Co., Ltd.

[0050] (2.2.6) Sensory evaluation: The sensory indicators such as pulp fineness, peel astringency, peel crumbing degree, fruit aroma, fruit appearance quality, and overall evaluation were scored by 10 professionals engaged in fruit tree cultivation through tasting evaluation, with a score ranging from 0 to 10 points. The higher the score, the stronger the feeling.

[0051] (2.3) Data analysis: Excel 2016 and SPSS26.0 software were used to organize the data, perform variance analysis and correlation analysis, and Origin 2019b software was used to draw graphs.

[0052] (2.4) Preparation method of the plant growth regulator of the present invention:

[0053] In the present invention, GA3 is a water-soluble powder and CPPU is a liquid. Take 10 mg / L GA3+0.5 mg / L CPPU as an example: GA3 is prepared into a mother liquor concentration of 1 mg / mL, and then 10 mL is added to a volumetric flask, and then 0.5 mL of 0.1% CPPU liquid reagent is added, the volume is fixed to 1 L, and shaken well.

[0054] Example 1

[0055] A method for improving the quality of seedless Cuibao grapes by using plant growth regulators is as follows:

[0056] Seedless Cuibao grapes were planted in the grape demonstration garden of Anningqu Comprehensive Experimental Field of Xinjiang Academy of Agricultural Sciences. Before the experiment, the new shoots of Seedless Cuibao were budded and fixed at a spacing of 15 cm. One strong inflorescence was selected for each new shoot, and inflorescences with consistent growth potential were selected in advance for hanging and marking. Two days after full flowering, when the ambient temperature was 20℃, they were dipped in a plant growth regulator containing 5mg / L GA3 and 0.5mg / LCPPU for 5s, and each inflorescence was dipped in 2mL, and the number of applications was 1. Each treatment was repeated 3 times, with 15 ears in each repeat, a total of 45 ears, and this treatment was recorded as T1. Seedless Cuibao was collected after maturity and its quality was tested.

[0057] Example 2

[0058] A method for improving the quality of seedless Cuibao grapes by using plant growth regulators is as follows:

[0059] Three days after the seedless emerald green was fully bloomed, the seedless emerald green was treated with a plant growth regulator containing 10 mg / L GA3 and 0.5 mg / L CPPU, and this treatment was recorded as T2. The rest of the treatments were exactly the same as in Example 1.

[0060] Example 3

[0061] A method for improving the quality of seedless Cuibao grapes by using plant growth regulators is as follows:

[0062] Four days after the seedless emerald green was fully bloomed, the seedless emerald green was treated with a plant growth regulator containing 15 mg / L GA3 and 0.5 mg / L CPPU. This treatment was recorded as T3. The rest of the treatments were exactly the same as in Example 1.

[0063] In order to further illustrate the experimental effect of the present invention, two comparative examples are set.

[0064] Comparative Example 1

[0065] A method for improving the quality of seedless Cuibao grapes by using plant growth regulators is as follows:

[0066] 15 days after the flowering of Seedless Cuibao, that is, when the grape berries were the size of mung beans, Seedless Cuibao was treated with a plant growth regulator containing 15 mg / L GA3 and 0.5 mg / L CPPU. The rest of the treatment was exactly the same as in Example 1, and this treatment was recorded as T4.

[0067] Comparative Example 2

[0068] A method for improving the quality of seedless Cuibao grapes by using plant growth regulators is as follows:

[0069] Conventional management was performed on the seedless Cuibao, and no plant growth regulator treatment was performed. The remaining treatments were exactly the same as in Example 1, and were denoted as CK.

[0070] The quality of the seedless emerald obtained in Examples 1 to 3, Comparative Example 1 and Comparative Example 2 was tested as follows:

[0071] (1) Effects of different plant growth regulators on the basic quality of seedless Cuibao grape berries.

[0072] Figure 1 This is a picture of ripe fruit ears. Figure 2 is the basic quality data of different treatments of ears, from Figure 1 and Figure 2 It can be seen that the ears of CK treatment are loose cylindrical, with an average ear weight of 294.57g, small ear weight, sparse fruit grains, and poor appearance quality; the ears of T1-T4 treatments are full conical, among which the ear compactness of T1 and T2 treatments is suitable, and the ear compactness of T3 and T4 treatments is relatively compact. Compared with CK, the ear weight of T1-T4 treatments is significantly increased, and the ear weight is all above 500g. T1-T4 is 117.55%, 88.08%, 152.15%, and 73.16% higher than CK, respectively. Comprehensive analysis shows that the ear size and compactness of T2 treatment are moderate, and the ear appearance quality is the best.

[0073] Table 2 shows the differences in basic quality of seedless Cuibao fruit obtained from Examples 1 to 3, Comparative Example 1 and Comparative Example 2. From Table 1, it can be seen that the fruit weight of T1 to T4 is significantly increased; the ratio of skin weight to fruit weight of T2 and T3 is significantly higher than that of CK, indicating that the treatments of T1 to T4 will increase the thickness of the skin to varying degrees; the fruit shape index of T1 and T3 treatments is significantly higher than that of CK; the soluble solid content of the fruit of T1 to T3 treatments is significantly lower than that of CK, among which the treatment of T1 is also significantly lower than that of T2, T3 treatment, T1 to T3 treatments were 11.83%, 4.63% and 5.31% lower than CK respectively; the total acid content of T1 to T3 treatments was significantly higher than that of CK, and T1 to T3 treatments were 9.51%, 18.26% and 22.55% higher than that of CK respectively; affected by the decrease of solid content and the increase of titratable acid, the solid-acid ratio of fruits in T1 to T3 treatments was significantly lower than that in CK, and T1 to T3 treatments were 19.24%, 19.12% and 22.50% lower than that of CK respectively. After the T1-T3 fruit-preserving treatments, the thickness of the cob, fruit stalk and fruit pedicel increased to varying degrees, but did not reach the degree of deterioration. The cob and fruit stalk were moderately soft and hard. The cob diameter and fruit stalk diameter of the T1-T3 treatments were significantly higher than those of the CK. The ear weight diameter of the T1 to T3 treatments increased by 39.60%, 59.29% and 33.54% respectively compared with the CK; the fruit stalk diameter of the T1 to T3 treatments increased by 16.71%, 42.59% and 47.47% respectively compared with the CK; the fruit stalk diameter of the T2 and T3 treatments was significantly higher than that of the CK, and the T1 to T3 treatments increased by 2.43%, 33.45% and 26.63% respectively compared with the CK. The fruit firmness of the three treatments was significantly improved compared with that of CK, among which T2 treatment was significantly higher than the other two treatments. Treatments T1 to T3 were 29.11%, 49.62% and 31.19% higher than those of CK, respectively. The tensile strength of the fruit stalks in different treatments showed different trends. T1 was 13.09% lower than that of CK, which was a significant difference. T2 was 49.62% higher than that of CK, which was a significant difference. There was no significant difference between T3 and CK.

[0074] Table 2 Effects of different plant growth regulators on the basic quality of seedless Cuibao grape fruit

[0075]

[0076] Note: Different lowercase letters in the same column indicate significant differences among treatments, P<0.05. Same below.

[0077] Table 3 shows the differences in color index of seedless emerald green treasure after different treatments. Figure 1It can be seen that the different treatments have no significant effect on the fruit color index. The a* value reflects the red-green color, the positive value is redder, the negative value is greener, the larger the absolute value, the darker the color, the absolute value of a* of T1~T4 is higher than that of CK to varying degrees, but the difference has not reached a significant level. c* reflects the saturation of color, the larger the value, the brighter the color, the c* value of 4T1~T4 is higher than that of CK to varying degrees, but the difference has not reached a significant level. h* is the hue value, reflecting the color types such as red, orange, green, blue, and purple, as well as the transition colors between these basic colors. 180° represents pure green, 90° represents yellow, and the larger the value between 90° and 180°, the greener the color. The h* of CK and T1~T4 is between 90° and 180°, showing yellow-green. The h* values ​​of T1~T4 are higher than those of CK to varying degrees, but the difference has not reached a significant level. Overall analysis shows that the fruit color of the treatments of T1~T4 is greener during maturity, and the color of CK is yellower, but the difference has not reached a significant level.

[0078] Table 3 Effects of different plant growth regulators on the fruit color indexes of seedless Cuibao grape

[0079] deal with L* a* b* c* h* T1 34.92±1.15a -0.14±0.67a 9.04±0.73a 9.07±0.72a 91.11±4.39a T2 34.65±0.97a -0.28±0.37a 9.00±0.98a 9.03±0.97a 92.07±2.68a T3 35.26±1.22a -0.57±0.52a 9.03±0.94a 9.09±0.91a 94.12±3.88a T4 35.43±1.15a -0.12±0.55a 9.97±0.67a 10.00±0.66a 90.74±3.31a CK 35.17±1.10a -0.01±0.52a 8.60±0.67a 8.64±0.65a 90.41±3.85a

[0080] (2) Effects of different treatments on the contents of phenolic substances, fruit sugars, acids and volatile aroma substances in the peel of seedless Cuibao grapes.

[0081] Based on the results of the above-mentioned different plant growth regulator treatments on the basic quality of seedless Cuibao grape fruit, considering that the basic quality of seedless Cuibao grape fruit treated with T4 was significantly worse than that of T1-T3, and the difference between T4 and CK was not large, only the test results of T1-T3 and CK are presented here. Figure 3 This is a diagram of the types of volatile substances detected in mature seedless Cuibao fruits. A total of 729 volatile substances were detected in T1-T3 and CK treatments, mainly including 9 major categories of volatile substances such as alcohols, terpenes, aldehydes, esters, ketones, acids, phenols, hydrocarbons and heterocyclics. Among them, the number of terpenes, esters, hydrocarbons and heterocyclics is relatively large, all exceeding 100. Among the detected substances, there are 162 volatile aroma substances, and the number of four categories of aroma substances such as sweet, floral, rose and fruity aromas is 67, 20, 21 and 54 respectively. There is no difference in the types and quantities of volatile compounds measured between T1-T3 treatments and CK treatments, but there is a certain difference in content. Compared with CK, T1-T3 detected a total of 59 differential metabolites, including 46 up-regulated metabolites and 13 down-regulated metabolites.

[0082] Figure 4The total relative content of common volatile aroma substances was detected in the mature seedless Cuibao fruits, among which the total relative content of 67 sweet-scented volatile aroma substances was distributed in the range of 17.28μg / g~20.00μg / g, among which the relative content of T1 treatment was the highest, and the difference with the other two treatments and the control was significant; the total relative content of 20 floral-scented volatile aroma substances was in the range of 2.38μg / g~3.03μg / g, among which the relative content of T3 treatment was the highest, and the difference with T1 treatment was significant; the total relative content of 54 fruity-scented volatile aroma substances was in the range of 5.86μg / g~6.55μg / g, among which the relative content of T3 treatment was the highest, but the differences between the treatments and the control were not significant; the total relative content of 21 rose-scented volatile aroma substances was in the range of 1.68μg / g~2.09μg / g, among which the relative content of T1 treatment was the highest, but the differences between the treatments and the control were not significant.

[0083] Figure 4 The data displayed is the average value of the peak area and is logged row by row. 10 The values ​​after standardized treatment, different letters indicate that the difference between the treatment and CK reached an extremely significant level, P < 0.01.

[0084] Figure 5It is a heat map of the relative content of volatile metabolites with significant differences between treatments and controls or between treatments. Figure A shows the differential metabolites of alcohols, aldehydes and ketones. In the T1 treatment, syringol C, trans-octahydro-4-hydroxy-1(2H)-naphthone and 1-(2,3,4-trihydroxyphenyl)-ethanone were significantly upregulated compared with CK, and α,α-dimethyl-phenylpropanol and 4-isopropylbenzyl alcohol were significantly downregulated compared with CK; in the T2 treatment, α,α-dimethyl-phenylpropanol was significantly downregulated compared with CK; in the T3 treatment, syringol C was significantly downregulated compared with CK. Figure B shows the differential metabolites of aromatic hydrocarbons, hydrocarbons and heterocyclics. In the T1-T3 treatments, the content of 2,5-thiophene dicarboxaldehyde was significantly upregulated compared with CK, the content of 5-methyl-2-thiophene carboxaldehyde was significantly downregulated compared with CK, and the content of pyrazinamide was significantly upregulated compared with CK in the T1 and T3 treatments. Figure C shows the differential metabolites of esters. Among them, in T1-T3, the contents of allyl benzoate, isopentyl hexanoate and isopulegyl acetate were significantly increased compared with CK, and the content of methyl octanoate was significantly decreased compared with CK; in T1 treatment, the content of octyl acetate was significantly increased compared with CK; in T2 treatment, the content of ethyl 4-penten-1-ol propionate was significantly decreased compared with CK. Figure D shows the differential metabolites of terpenes. The contents of (+)-neodihydrocarvacrol, nerol, astridol and linalyl acetate in the fruits treated with T1 to T3 were significantly increased compared with those in CK. In the T1 and T3 treatments, the contents of bismarcene, acorus oleraceus, geraniol and (1R, 2S, 8S)-1-methyl-3-methylene-8-propan-2-yltricyclo[4.4.0.02, 7]decane were significantly increased compared with those in CK. The contents of carveol in T3 treatment and 2-methyl-5-(1-methylethyl)-phenol and thymol in T1 treatment were significantly decreased compared with those in CK.

[0085] Table 4 Effects of different plant growth regulators on the relative odor activity values ​​of rose-flavored aroma substances in seedless Cuibao fruit

[0086]

[0087] Table 4 shows the effects of different plant growth regulator treatments on the relative odor activity values ​​of rose-flavored characteristic aroma substances in seedless Cuibao fruit. The relative odor activity value rOAV is a method for determining key flavor compounds of food based on the sensory threshold of the compound. Usually rOAV≥1 indicates that the compound has a direct contribution to the flavor of the sample. Among the 729 volatile metabolites, 9 rose-flavored characteristic aroma substances with relative odor activity values ​​were calculated, of which 4 substances, including nonanol, damascone, geraniol and phenylacetaldehyde, had rOAV values ​​greater than 1, which are characteristic aroma substances of seedless Cuibao grapes. Among them, the relative odor activity values ​​of nonanol in the two treatments T1 and T2 were significantly higher than those in T3 and CK, the relative odor activity values ​​of damascone in the three treatments were significantly lower than those in CK, the geraniol content in the T1 and T3 treatments was significantly higher than that in the control, and the relative odor activity values ​​of phenylacetaldehyde in the three treatments did not reach a significant level with CK.

[0088] (3) Effects of different plant growth regulators on the sensory evaluation results of seedless Cuibao fruit.

[0089] Table 5 shows the differences in sensory evaluation of seedless Cuibao grapes with different treatments. Figure 6 This is a radar chart of sensory analysis of seedless Cuibao grapes with different treatments. It can be seen that after treatment, the seedless Cuibao clusters are more uniform, and the appearance quality score is significantly higher than CK; but the degree of peel pulping becomes worse, and the degree of peel pulping decreases with the increase of treatment concentration; the astringency of the peel increases to varying degrees compared with the control, but the difference is not significant; the fineness of the flesh decreases to varying degrees compared with the control, but there is no significant difference among the four treatments; there is no significant difference in the aroma of the fruit of the four treatments and the control; in the comprehensive evaluation score, T2 and T3 treatments are slightly better than the control.

[0090] Table 5 Differences in sensory evaluation of seedless Cuibao grapes with different treatments

[0091]

[0092] Soluble solids and total acid content, as well as the ratio of the two, are important indicators that affect the taste of grape berries. A large number of studies have pointed out that the use of plant growth regulators for fruit preservation and fruit expansion treatments leads to a decrease in soluble solids content and solid-acid ratio. The research results of Guo Shuping et al. on seedless Cuibao showed that the use of 10mg / L~25mg / L GA3 for fruit preservation during the flowering period and 12.5mg / L~25mg / L GA3 combined with 2.5mg / L~5mg / L CPPU for fruit expansion 13 days after flowering significantly reduced the soluble solids content of fruits at maturity, all falling below 16.5%, and the titratable acid content increased to varying degrees. The research results of the present invention show that the soluble solid content of the fruit is reduced to varying degrees when 5mg / L-15mg / L GA3 compounded with 0.5mg / LCPPU is used for fruit preservation treatment 2 days after full flowering. However, when the present invention only uses a single fruit preservation treatment, the soluble solid content of the fruit is higher than 19%, which has little effect on the taste.

[0093] Aroma is one of the important qualities for evaluating the quality of grapes. It constitutes the characteristic flavor of grapes, and aroma is also an important evaluation basis for consumers to choose to buy. The aroma components of grape fruits are mainly composed of terpenes, norisoprene derivatives, aromatic compounds and other substances. Among the many volatile aroma substances, only a few characteristic aroma substances play a decisive role in the fragrance of the fruit. Linalool and geraniol are the characteristic aroma substances of rose-scented grapes. Seedless Cuibao grapes have a typical rose fragrance. The present invention shows that geraniol is the most important characteristic aroma substance of this variety, and the relative activity values ​​of T1~T3 and CK are all over 200. The present invention shows that after the fruit preservation treatment is carried out during the flowering period, the content of volatile aroma substances in the fruit, especially most of the terpenoid substances, is increased to varying degrees compared with the control, and the content of rose-flavor characteristic aroma substances such as geraniol and nonanol is significantly increased compared with the control, and damasconone is significantly reduced compared with the control, but there is no significant difference in sensory evaluation.

[0094] The technical features of the above-described embodiments may be arbitrarily combined. To make the description concise, not all possible combinations of the technical features in the above-described embodiments are described. However, as long as there is no contradiction in the combination of these technical features, they should be considered to be within the scope of this specification.

[0095] The above-mentioned embodiments only express several implementation methods of the present invention, and the description is relatively specific and detailed, but it cannot be understood as limiting the scope of the invention patent. It should be pointed out that for ordinary technicians in this field, several modifications and improvements can be made without departing from the concept of the present invention, which all belong to the protection scope of the present invention.

Claims

1. A method for improving the quality of seedless Cuibao grapes by using plant growth regulators, characterized in that: Applying a plant growth regulator to seedless Cuibao grapes 2 to 4 days after full bloom, wherein the plant growth regulator contains 5 mg / L to 15 mg / L GA3 and 0.5 mg / L CPPU; The quality includes appearance quality, internal quality and flavor quality.

2. The use according to claim 1, characterized in that: The plant growth regulator is applied 2 days after the seedless Cuibao grape blooms.

3. The use according to claim 1, characterized in that: The plant growth regulator contains 10 mg / L GA3 and 0.5 mg / L CPPU.

4. The use according to claim 1, characterized in that: The plant growth regulator is applied by dipping the inflorescence for 3s to 5s.

5. The use according to claim 1, characterized in that: The application amount of the plant growth regulator is 1 mL to 2 mL per inflorescence.

6. The use according to claim 1, characterized in that: The environmental temperature when the plant growth regulator is applied is 20°C to 25°C.

7. The use according to claim 1, characterized in that: The plant growth regulator is applied once.

8. The use according to claim 1, characterized in that: The flavor quality is determined by at least one of volatile substances of the alcohol, terpenoid, aldehyde, ester, ketone, acid, phenol, hydrocarbon and heterocyclic types.

9. The use according to claim 1, characterized in that: The appearance quality includes at least one of fruit volume, fruit shape, fruit color, fruit ear shape and fruit ear firmness; The intrinsic quality includes at least one of the content of sugars, organic acids, vitamins and minerals; The flavor quality includes at least one of sweetness, sourness, and aroma.

10. The use according to claim 8, characterized in that: The aroma includes at least one of sweet, floral, fruity and rose aromas; The characteristic aroma substances of the rose fragrance include at least one of nonanol, linalool and geraniol.

Images