【Objective】 In China， the number of juice grape varieties is few， and excellent parents are fewer， and varieties for production are single， which cannot meet people’s demands for high-quality grape juice. Evaluation on fruit quality of juice grape cultivars is key for development of grape juice industry. The study aims to analyze the fruit quality and aroma components of different juice grape varieties， and screen the excellent juice making varieties. 【Methods】 Six juice grape varieties， Triumph， Roudingxiang， Wyoming Red， Delaware， Heihuxiang， Campbell Early， in Taigu Grape Nursery of National Germplasm Resource Nursery were used as experimental materials. The berry weight， the content of soluble sugar， total acid， Vc， and total phenol， and components and content of aroma the mature fruit were determined and analysed. The berry weight was measured with 1/10000 electronic balance， the vertical dimeter and transversal dimeter were measured with vernier caliper， the content of soluble solids was determined with digital refractometer， the content of soluble sugars was determined by anthrone-H 2 SO 4 method， the total content of acids was titrated with alkali solution， the content of vitamin C （Vc） was determined by molybdenum blue colorimetry， the total content of phenols was determined by Folin-Schoka method. And aroma components were analysed by headspace solid phase microextraction gas chromatography-mass spectrometry. Extraction method: removed the fruit pit， added 2 mL Vc (50 mg·L -1 )， homogenised with a juicer， centrifuged for 20 min， taken 6 mL supernatant and added 1.5 g NaCl and 5 μL internal standard (2-octanol， 155 mg·L -1 ) to the 20 mL headspace bottle. Extraction conditions: Balanced at 40℃ for 15 min （rotating speed: 250 r/min， shaken for 3 s， intermittently for 4 s）， extracted at 50℃ for 40 min. The flow rate was 1 mL·min -1 ， SPME automatic injection. The temperature procedure of the column temperature box was: 40℃ for 5 min， raise the temperature to 230℃ at the rate of 5℃·min -1 ， then raise the temperature to 250℃ at the rate of 20℃·min -1 for 5 min. The mass spectrometry interface temperature was 280℃， the ion source temperature was 230 ℃， the ionization mode was EI， the ion energy was 70 EV， and the mass scanning range was 20-400 m·z -1 . 【Results】 The fruit weight of 6 juice grape varieties was 2.57-4.78 g， and the juice yield was 68%-75%. Except for soluble solids， the contents of soluble sugar， total acid， total phenol and Vc were significantly different. A total of 65 aroma compounds were detected in 6 juice grape varieties， with different compositions and contents. According to chemical functional groups， it was divided into C 6 compounds， alcohols， esters， aldehydes， acids， terpenes， ketones， C 13 - hypoisoprenes and aromatic benzene-containing. There were the most kinds of aroma compounds in the Roudingxiang fruit， especially the terpenes. ‘Triumph’ was followed， it contained 58 kinds of aroma compounds， and the kind of esters was most. There were only 41 kinds of aroma compounds in the Delaware berries. The data showed that aroma compounds were different according to the variety of juice grapes， the main compounds were esters and terpenes. OAV （odor activity value） is a measure of the contribution of aroma compounds to fruit flavor， so the presentation of fruit characteristic aroma was related to the composition， content of aroma compounds， and OAV. Only when OAV≥1， this compound was considered as contributing to aroma. Among aroma components， the number of compounds with OAV≥1 was 19. Principal component analysis was carried out for the aroma compounds with OAV≥1 in the fruits of six juicy varieties. And the result showed the contribution rate of PC1 was 35.71， the contribution rate of PC2 was 56.67， and the cumulative contribution rate was 92.38. There were obvious differences among varieties， Triumph， Roudingxiang， Wyoming Red， and Campbell Early can be clearly distinguished in location， Roudingxiang and Wyoming Red were on the positive half axis of the first principal component， while Triumph and Heihuxiang were on the positive half axis of the second principal component. Aromatic compounds such as linalool， rose oxide， ethyl phenylacetate， heptaldehyde， nonaldehyde， phenylacetaldehyde， damastone， ethyl valerate， and myrcene were more contributed. Hierarchical cluster analysis was carried out for the aroma compounds with OAV≥1 in the fruits of six juice grape varieties. And the result showed that the aroma compounds were divided into four categories， with Delaware and Heihuxiang were the most similar， followed by Triumph， Campbell Early， Wyoming Red and Roudingxiang. 【Conclusion】 According to the content of berries soluble sugar， Vc， total phenol and pH of grape juice， the quality of Delaware grape was better; According to the composition and content of aroma compounds， six grape varieties were distinguished clearly. The kinds of aroma compounds with Roudingxiang berries were the most abundant， and the contribution rate of terpenes was higher. In Heihuxiang berries， the contribution rate of C 13 -pentadiene was the highest. Among the six juicy grape varieties， the aroma of Roudingxiang and Heihuxiang were more special. Grape variety with different aroma feature was chosen according to different audiences.

[目的]针对10个制汁葡萄品种山西晋中太谷地区的生长表现、果汁品质开展调查研究与初步评价,为山西制汁葡萄产业的发展提供借鉴与参考.[方法]以'蓓蕾玫瑰''康拜尔''卡托巴''白香蕉''俄罗斯康可''黑虎香''黑贝蒂''柔丁香''蜜尔紫''斯蒂本'作为研究对象,开展生物学特性、形态学特征、抗病性田间调查与评价,出汁率、果穗、果实与果汁品质特性指标测定.[结果]多数制汁葡萄品种生长势中等或强,'卡托巴''白香蕉''俄罗斯康可''黑贝蒂''蜜尔紫'丰产性高,'康拜尔''卡托巴''俄罗斯康可''黑虎香''柔丁香''蜜尔紫'抗病性强,其他品种抗病性中等.浆果成熟期在8月中旬至9月上旬,果穗质量145～613 g,果粒质量1.9～4.9 g,果实香气浓郁,多数品种出汁率高于65%.葡萄果汁可溶性糖质量分数为16.0%～29.0%,可滴定酸质量分数为0.60%～0.96%,'俄罗斯康可'(36.7)、'蜜尔紫'(29.9)、'斯蒂本'(31.0)糖酸比显著高于其他品种,总酚含量为239～760 mg/kg,除'蓓蕾玫瑰'外,其他品种果汁pH值均在其适宜的范围内.[结论]'卡托巴'生长势强、丰产性高、抗病性强、果实草莓香气浓郁、出汁率高,果汁颜色为鲜艳宝石红色、酸甜可口,比较适宜在山西晋中太谷及类似生态区域种植.

为了对种类繁多的葡萄种质果实风味进行快速有效的评价和利用,本文以99份葡萄种质的果实为材料,通过相关分析、主成分分析、系统聚类分析对酸甜风味评价指标进行了筛选和简化.结果表明,葡萄风味由可滴定酸、可溶性固形物和固酸比来进行评价,分别代表酸味因子、甜味因子和综合风味因子;以此3项指标作为评价指标进行K-均值法动态聚类并结合口感进行评价,将99个葡萄种质分为5类,口感极酸的品种5份、口感甜的品种23份、口感酸甜-甜酸的品种47份、口感甜的品种18份、口感极甜的品种6份.

Sucrose is the end product of photosynthesis in plants. Sucrose phosphate synthase (SPS) is a plant enzyme involved in sucrose biosynthesis that plays a crucial role in sugar metabolism, plant growth and biomass accumulation. So far, SPS gene family in grape (Vitis vinifera) has not been described. In this study, the genome-wide identification and characterization of SPS genes (VviSPS) in grape were analyzed. The physical and chemical properties, gene structure, evolutionary relationship, conserved domains, protein structure prediction and expression analyses were performed. In the results, total 4 putative VviSPS genes were identified, all of which had similar characteristics in genome and peptide sequences. Meanwhile, the four VviSPS genes also showed similar expression patterns in different tissues. They were mainly active in leaves and pulps, especially in mature leaves and early pulps. In conclusion, these results would provide a reference for the VviSPS gene function analysis in the future.

葡萄在萌芽的过程中,需要使用单氰胺的破眠剂,对葡萄品种红提、巨峰和红光结果母枝进行涂抹,本文通过研究单氰胺对葡萄生长期中的葡萄物候期、发芽数、结果位、节间长、叶宽、叶长和叶绿素含量,来观察葡萄农艺的性状,在结果中可以看出破眠剂单氰胺对葡萄结果的母枝芽眼进行涂抹后,可以提前葡萄的物候期和萌芽率,同时叶长、叶宽、结果位、节间长也会因为品种不一样,而出现不同的影响.

[目的]通过表型性状鉴定分析,从山西太谷国家葡萄种质资源圃内保存的资源中,筛选出不同葡萄种质资源进行SSR分析,揭示这些不同来源的葡萄种质资源之间的亲缘关系和群体遗传结构,为葡萄种质资源的科学管理和分子标记辅助育种提供参考.[方法]以100份葡萄种质为材料,依据基因组DNA测序挖掘出的SSR引物数据,筛选出33对多态性核心引物,根据标准分子质量记录扩增DNA多态性条带,获得数据矩阵.利用每对SSR引物在100份葡萄种质资源中的等位基因组成,计算33对SSR引物的位点多态性信息含量(PIC)、100份葡萄种质资源个体间的Nei's遗传距离,并利用MEGA 7.0软件构建NJ邻接聚类树,推断葡萄原始集合与核心集合的遗传结构.[结果]100个样本中的33对SSR标记共检测到423个等位基因,每对引物扩增条带数4～26条,平均扩增条带数为12.82条.葡萄种质资源之间的Nei's遗传距离为0.4～0.8,占资源总量的97.80％.通过遗传结构分析并预测其最佳分组数K为2,即葡萄核心集合主要分为2个亚群,分别为欧亚种群的鲜食葡萄和杂种群,其中杂种群涵盖了欧美杂种、美洲种、中国野生种及欧亚种的酿酒品种.来自国外的美洲种的砧木和来自山西的野葡萄聚在一起,同时与欧美杂种和酿酒品种也聚为一类.可能是由于人为选种和选用目的的不同造成各品种之间遗传背景的混杂.这一结论还需进一步研究证明.[结论]33对引物将100份葡萄分为两个集群,第一集群主要为葡萄亚种鲜食葡萄品种,第二集群主要包含了欧亚种酿酒品种、欧美杂种、美洲种、中国野生种4个亚种群.

葡萄种质资源是葡萄科技创新和现代产业发展的物质基础,对促进乡村振兴和现代农业发展发挥着重要的支撑作用.文章系统总结了我国葡萄种质资源的收集保存、鉴定评价和创新利用等方面的研究进展,分析存在的主要问题,对未来的发展趋势和研究方向进行了展望.

以'早黑宝'和'玫瑰香'葡萄为试材,探讨不同架式对葡萄丰产性和果实品质的影响.结果 表明:篱架栽培'早黑宝'从萌芽至果实成熟需122 d,比Y形架栽培提前5 d;篱架栽培单穗重、单粒重、每667 m2产量、果粒纵横径分别为342.12 g、5.31 g、1 846.77kg、2.32 cm、2.11 cm,Y形架栽培分别为469.10 g、6.33 g、2 325.85 kg、2.43 cm、2.13 cm;篱架栽培可溶性固形物含量、还原糖含量、总酸含量、总糖含量、净光合速率(Pn)、气孔导度(Gs)和叶绿素含量均高于Y形架栽培. '玫瑰香'从萌芽至果实成熟2种架式栽培均历时146 d;篱架栽培单穗重、单粒重、每667 m2产量、果粒纵横径分别为308.03 g、3.92 g、2 050.53 kg、2.31 cm、2.01 cm,Y形架栽培分别为208.05 g、5.01 g、2 331.65 kg、2.29 cm、2.11 cm;篱架栽培可溶性固形物含量、净光合速率(Pn)、胞间CO2浓度(Ci)、蒸腾速率(Tr)和叶绿素含量均高于Y形架栽培,而Y形架栽培还原糖含量、总酸含量、总糖含量均高于篱架栽培.综上所述,Y形架栽培'早黑宝'可提高其丰产性,篱架栽培有利于'早黑宝'果实含糖量和叶片叶绿素含量的积累;Y形架栽培'玫瑰香'可提高其产量,且有利于果实含糖量的积累,但篱架栽培的光合效率整体优于Y形架栽培.

[目的]通过分析3组同基因型不同倍型鲜食葡萄种质植株中3种内源激素含量,为葡萄倍性育种以及栽培生理的研究提供借鉴.[方法]以3份四倍体鲜食葡萄种质('四倍体红地球'、'四倍体玫瑰香'和'2-2-4')及其二倍体种质'红地球'、'玫瑰香'和'2-2-2'一年生营养袋扦插苗新梢和根系为材料,利用HPLC多阶质谱检测对新梢和根系中的生长素(IAA)、脱落酸(trans-ABA和cis-ABA)和10种细胞分裂素含量进行测定,后续定量分析选择离子检测方式选定各激素裂解后的特征碎片离子.[结果]3组材料中四倍体葡萄叶片中IAA、ABA含量均显著低于相应的二倍体,IAA含量为二倍体葡萄的38.2％～77.9％,ABA含量为二倍体葡萄的23.6％～80.0％.'四倍体红地球'叶片中有7种细胞分裂素含量显著高于二倍体'红地球',为后者的1.36～3.99倍;'四倍体玫瑰香'叶片中仅DHZR显著高于二倍体'玫瑰香',为后者的1.49倍;而'2-2-4'中9种细胞分裂素含量均显著低于'2-2-2',为后者的12.7％～68.6％.3组材料四倍体葡萄根系中仅'四倍体红地球'IAA和c-ABA含量显著高于二倍体'红地球','四倍体玫瑰香'ABA含量显著低于二倍体'玫瑰香'.根系中,'四倍体红地球'中有5种细胞分裂素显著低于'红地球'.'2-2-4'ZOG和DHZR含量显著高于'2-2-2',为后者的1.26、3.82倍,ZR、iP和iPR含量则显著低于'2-2-2'.'四倍体玫瑰香'中ZOG含量显著高于'玫瑰香',而ZR、DHZR、iP和iPR4种细胞分裂素则显著低于'玫瑰香'.[结论]二倍体葡萄加倍后,植物体内源激素的含量未因染色体加倍而呈现规律性加倍.

为了推动山西葡萄产业健康快速发展,研究解决葡萄园施肥关键技术难题,国家葡萄产业技术体系太谷综合试验站于2018年6月-8月份对山西葡萄主产区曲沃、稷山、清徐、太谷等地以及怡园酒庄等酿酒葡萄基地肥料施用情况进行调研,深入了解葡萄园施肥过程中遇到的难题与亟待解决的关键技术,针对调研问题提出合理的建议与对策.

选用10mg/kg、5mg/kg赤霉素对玫瑰香、早黑宝、夏黑葡萄在花前约15d进行沾花序处理,研究赤霉素处理对葡萄花序生长与浆果品质的影响.花前7d、盛花末期花序测量结果显示,花序赤霉素处理后,玫瑰香、早黑宝花序生长显著高于清水对照,早黑宝10mg/kg赤霉素处理花序生长量显著高于5mg/kg处理,10mg/kg、5mg/kg赤霉素处理对夏黑葡萄花序生长不明显.浆果成熟期对穗形、浆果品质数据分析显示,花前10mg/kg赤霉素处理花序,利于玫瑰香、早黑宝、夏黑浆果果梗的伸长,玫瑰香、早黑宝果梗长度显著高于清水对照;供试葡萄品种不同处理间浆果可溶性固形物含量、可滴定酸含量等指标无显著差异.在葡萄生产中,推荐在花前15d选用10mg/kg赤霉素对玫瑰香、早黑宝、夏黑花序进行处理,促进花序、果梗的伸长,提升果穗外观品质,降低果实病害发生,提高葡萄园经济效益.