【摘要】 以盛果期“海尔特兹”红树莓作为试验材料，于果实膨大期施用不同浓度的微生物菌剂，研究其对果实产量和品质的影响。结果表明：(1)20%、25%和30%微生物菌剂处理的红树莓果实单株产量分别为732.49、761.77、692.03 g/株，均显著高于CK,处理之间无显著差异；(2)25%微生物菌剂处理的红树莓可溶性糖含量在10月5日最高，为14.28%,显著高于CK,与其他处理无显著差异，其果实可滴定酸含量在8月20日最小，为1.26%;25%处理的果实糖酸比最大值出现在秋季果结果初期，为10.90。(3)25%微生物菌剂处理的红树莓果实POD活性在10月20日最高，为18.72 U/(g·min) FW,显著高于CK;25%微生物菌剂处理的红树莓SOD酶活性在10月5日最高，为78.36 U/(g·min) FW,显著高于CK;20%微生物菌剂处理的红树莓CAT酶活性在8月5日最高，为5.11 U/(g·min) FW,显著高于CK;(4)25%微生物菌剂处理在10月20日红树莓花青素含量最高，为0.17 mg/g,显著高于CK;25%处理的红树莓黄酮类化合物含量在8月20日最高，为0.57 mg/g,显著高于CK。综上所述，施用微生物菌剂可显著提高秋果型红树莓产量和果实品质，效果明显。更多还原

【Abstract】 The perennial “Heritage” red raspberry was used as the test material. The effect of different concentrations of microbial fertilizer application on the yield and quality of raspberry fruit were studied during fruit expansion period. The results showed that:(1)The yield per plant of red raspberry fruit treated with 20%, 25% and 30% microbial fertilizer were 732.49, 761.77,692.03 g/plant, respectively, which were significantly higher than those of CK, but there had no significant difference among the treatments.(2)The soluble sugar content of red raspberry treated with 25% microbial agent was the highest on October 5th, which was 14.28%, significantly higher than CK, and there was no significant difference with other treatments. The titratable acid content of fruit was the lowest on August 20th, which was 1.26%; The maximum sugar acid rate of 25% treatment appeared in the early fruiting stage of autumn, which was 10.90.(3)The POD activity of red raspberry fruit treated with 25% microbial agent was the highest on October 20th, which was 18.72 U/(g·min) FW, significantly higher than CK; The SOD activity of red raspberry treated with 25% microbial agent was the highest on October 5th, which was 78.36 U/(g·min) FW, significantly higher than CK; The CAT activity of red raspberry treated with 20% microbial agent was the highest on August 5th, which was 5.11 U/(g·min) FW, significantly higher than CK.(4)The 25% microbial agent treatments had the highest anthocyanins content on October 20th, which was 0.17 mg/g, significantly higher than CK. The 25% treatments had the highest red raspberry flavonoids content on August 20th, which was 0.57 mg/g. In conclusion, the application of microbial agents could significantly improve the yield and fruit quality of autumn fruit red raspberry.更多还原