Effects of 6-benzylaminopurine and Gibberellin on Fruit Quality of'Hutai No.8'Grapevine
This project aims to investigate the effects of 6-benzylaminopurine(6-BA)and gibberellin(GA3)on the fruit quality of'Hutai No.8'grape by taking 7 a'Hutai No.8'grape as the research mate-rial,the grape of which will be treated with different concentrations of 6-BA and GA3 twice at the 10th day and the 20th day after flowering,and then the water treatment will be used as the control(CK).After fruit ripening,the appearance quality and internal quality of the fruit will be measured.The results showed that both 6-BA and GA3 treatments improved the fruit quality of grape.The transverse diameter and longitudinal diameter of the fruit treated with 40 mg/L 6-BA were the largest,which were 27.91 mm and 28.29 mm,respectively.The single fruit weight and ear weight of fruit treated with 60 mg/L 6-BA were the largest,which were 11.93 g and 644.25 g,respectively.The titratable acid content was the low-est,only 0.35%.The soluble solids,soluble sugar content and total phenol content of the fruit treated with 60 mg/L GA3 were the highest,which were 19.57%,40.92 mg/g and 15.13 mg/g,respectively.The tan-nin content of fruit treated with 40 mg/L GA3 was the highest,which was 7.42 mg/g.The anthocyanin content of fruit treated with 60 mg/L GA3 was the highest,which was 3.60 mg/g.Through the comprehensive comparison of principal component analysis,it was concluded that 60 mg/L 6-BA had the best effect on improving the fruit quality of'Hutai No.8'grape.
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