【摘要】 以早黑宝与晚黑宝2个葡萄品种为研究对象，于盛花末期用25 mg/L赤霉素进行处理，在处理12 d之后再用50 mg/L赤霉素进行处理，早黑宝每隔10 d、晚黑宝每隔20 d采1次样，直至果实成熟，以清水处理作为对照。结果表明，经赤霉素处理的早黑宝果实的单粒重、纵径、横径明显增加，经赤霉素处理的晚黑宝果实的单粒重、纵横径在果实发育中期明显增加。经赤霉素处理，早黑宝和晚黑宝葡萄在幼果期果实硬度明显增加；在转色期果实可溶性固形物、总花色苷含量都显著增加，而可滴定酸含量显著降低。赤霉素处理没有改变果实中总酚含量和总类黄酮含量的积累模式，但增加了果实中主要香气物质的含量。综上，赤霉素处理可以提高葡萄果实外观品质，促进挥发性物质的积累，使果实香味更浓郁，提升商品价值。更多还原

【Abstract】 In this study, ‘Zaoheibao’ and ‘Wanheibao’ grapes were treated with 25 mg/L gibberellin at the late flowering stage and 50 mg/L gibberellin 12 days later. Samples were taken every 10 days for ‘Zaohaibao’ and every 20 days for ‘Wanheibao’ until the fruits were mature and treated with water as the control. The result showed that the gibberellin-treated ‘Zaoheibao’ fruit had an obvious increase in weight, longitudinal diameter and transverse diameter compared with the controlled single fruit weight, while the gibberellin-treated ‘Wanheibao’ fruit had an obvious increase in weight, longitudinal diameter and transverse diameter in the middle stage of fruit development. Gibberellin treatment significantly increased fruit hardness at the young fruit stage throughout the entire process of fruit development; fruit soluble solids and total anthocyanin content increased significantly during the color change period, while titratable acid content decreased significantly. Gibberellin treatment did not change the accumulation pattern of total phenols and total flavonoids in fruits; gibberellin treatment increased the content of main aroma substances in fruit. In summary, gibberellin treatment can improve the external quality of grape, and also promote the accumulation of volatile substances, make the fruit aroma more intense, and enhance the commodity value.更多还原