Effect Of Water Controlling On Yield And Quality Of Wine Grape Under Drip Irrigation In Arid Desert Oasis

The drip irrigation experiment of wine grape was carried out in Huangtai grape base ofWuwei in Gansu province in2013. The Merlot wine grapes were used as experiment materials tostudy the soil moisture, water consumption regularity, soil temperature, photosyntheticcharacteristics, growth and development, yield and quality. It’s aimed at offering theory and basisof saving water, high yield; quality and efficient production for wine grape under drip irrigationin this area. The results was showed as follows:(1) It was found that the soil moisture changed in a horizontal “S” trend in the whole growthperiod of wine grape under drip irrigation. The growth period’s soil moisture of wine grape in30cm～70cm was lessen and the soil moisture of later period was influenced by the continuouswater deficit from new shoot to flowering fruit-set period. The berry growth period was thecritical period of water requirement, its water consumption modulus reached over50%, and thewater deficit in this period would lessen the soil moisture. The soil moisture in30cm～70cm wasalso influenced by the water deficit in coloring maturity period.(2) The soil temperature of wine grape rised with the soil moisture enlargement withinlimits. The soil temperature would be raised1.5℃～2.0℃by the severe water deficit from newshoot to flowering fruit-set period, and it would be brought down1.0℃～1.5℃by the waterdeficit during berry growth period. The water deficit had almost no effect on the soiltemperature in the coloring maturity period.(3) The effect on the photosynthetic rate of wine grape largened as the water deficit degreeaggravated and lasted longer. The transpiration rate of wine grape would be reduced badly bycontinuous water deficit, especially the water deficit during berry growth period. Meanwhile, thehysteresis phenomenon before the noontime could be increased by the continuous or alternantwater deficit, and the unfolding of stomas at this time was put off by the continuous water deficitfrom the new shoot to coloring maturity period. The intercellular CO2concentration of winegrape was regulated and controlled in the T6, and the leaf WUE could be improved effectively bythe water deficit.(4) The water deficit had almost no effect on the plant height of wine grape. In addition, thecontinuous water deficit had impact on the new shoot length observably, and the growth of newshoot roughness and knot spacing could be restrained partly by the continuous severe waterdeficit. The LAI of wine grape would be restrained by the increasing continuous water deficitfrom new shoot to berry growth period, and the accumulation of dry matter was also be affected disadvantageously.(5) The production and WUE could be increased about10%and25%respectively by themild water deficit in new shoot period. The mild water deficit in flowering fruit-set period hadalmost no effect on the yield, while the WUE could be increased about20%. In addition, thewater deficit in these two periods were both helpful to the accumulation of total sugar in thebagged fruit. The mild water deficit in berry growth period would lead to reducing output28%,and lessening the WUE slightly, lowering the soluble solid content observably. Meanwhile, thewater deficit in this stage was harmful for the dropping acid naturally of wine grape in the laterperiod. The WUE was increased about25%, the total sugar content was improved20%and thesoluble solid content was reduced about10%by the mild water deficit in coloring maturityperiod, but the yield was not almost be affected. Moreover, the accumulation of total sugar couldbe limited by the continuous severe water deficit from berry growth to coloring maturity period.