Effect Of Using Fruit Shape Modifier And Legumier On Physiological Characteristics And Fruit Quality Of Red Globe Grape

The experiment,using different concentrations of BaoFengling(1200times,900times,600times,300times) and PuDaling(600times,400times,200times,100times) infruiting period and swelling period,spraying Legumier (600times) in fruiting period,swelling period,veraison and mature period on the6years old Red Globe grape, studiedthe effects of BaoFengling and Legumier combination,PuDaling and Legumiercombination on the physiological characteristics, growth and development rule, fruitquality of Red Globe grape,to provide the theory basis for high yield and qualitycultivation of grape. The main results as follows:1.According to the physiological characteristics of blade,The combination ofBaoFengling and Legumier, PuDaling and Legumier all improved the enzymatic activity(SOD and POD),increased proline content and chlorophyll content,reduced membranepermeability and MDA content,and maintain its normal functions.Overall,the effect ofusing BaoFengling(900times) and Legumier(600times),PuDaling(200times) andLegumier(600time) to physiological characteristics of Red Globe grape was dramatical.2.The growth and development rule of Red Globe grape which used BaoFengling andLegumier, PuDaling and Legumier presented double S and had little difference betweentreatments. The increment of fruit length was greater than fruit diameter on the first rapidexpansion period and the fruit towards to longitudinal grow, while the increment of fruitdiameter was greater than fruit length on the second rapid expansion period and the fruittowards to horizontal grow. The increment of fruit length and diameter on the second rapidexpansion period was lower than it on the first rapid expansion period.3.According to the fruit quality of Red Globe grape, The combination of BaoFenglingand Legumier,PuDaling and Legumier all improved fruit quality significantly.Thecombination of BaoFengling(900times) and Legumier(600times),s length and grainweight of fruit was the highest,which increased respectively by20.46%and13.25%thanCK,acid content was the lowest,reducing by17.19%than CK.The combination ofBaoFengling(600times) and Legumier(600times) made the highest diameter,spike weightand soluble solid content of fruit,which increased respectively by6.78%,11.25%and 17.90%than CK.The combination of PuDaling(200times) and Legumier(600time) gotthe highest number of length,diameter,spike weight,grain weight and soluble solidcontent,which increased respectively by14.84%,10.19%,34.91%,16.54%and20.25%thanCK,and the lowest number of acid content, reducing by23.44%than CK.4.Compared with the best combination of BaoFengling and Legumier, PuDaling andLegumier,the conclusion was that the combination of BaoFengling(900times) andLegumier(600times) could increased fruit shape index dramatically,while the combinationof PuDaling(200times) and Legumier(600time) enhanced the spike weight of fruitobservably. PuDaling(200times) and Legumier(600time) could increased grain weight,soluble solid content and reduced acid content,but which was no significant differencewith BaoFengling(600times) and Legumier(600times), BaoFengling(900times) andLegumier(600times).