Effects Of Different Leaf-cluster Ratio On Fruit Quality Of "Cabernet Sauvignon" And "Bei Hong" Grapevine Before Version

In order to improve grapevine berry quality in easten foot of helan mountain,5 year-old "Cabernet sauvignon" and 4 year-old "Bei hong" were used to studied. Different leaf-cluster ratio treatments were performed before the version. several parameters were determined, including average single-berry weight, total soluble sugar, titratable acid content, tannins content, total phenol content and content of anthocyanin and the activities of enzymes in PAL, C4H and 4CL. the effects of different methods of the leaf-cluster ratio on anthocyanin content and berry quality before the berry was transferred. The results showed as follows:Compared with the control, the leaf-cluster ratio increase can obviously increase total soluble sugar of grapevine, the leaf-cluster ratio decrease made total soluble sugar decreased obviously. titratable acid content was influenced by different methods of the leaf-cluster ratio, but there was no significant difference between each treatment and the control. the leaf-cluster ratio increase can obviously increase tannins content, total phenol content and content of anthocyanin and the activities of enzymes in PAL, C4H and 4CL increased significantly, total soluble sugar, content of anthocyanin, tannins content and total phenol content of grape berry in high leaf-cluster ratio were significantly higher than that of low leaf-cluster ratio the in berry ripening stage.In easten foot of helan mountain, from the version to the harves,22-26 leaves were left of fruiting branch of "Cabernet sauvignon" and 20-24 leaves were left of fruiting branch of "Bei hong", under the conditions of ensuring the normol production, it can improve total soluble sugar, tannins content and total phenol content of grapevine as well as significantly improve the activities of enzymes in PAL, C4H and 4CL and berry accumulated more anthocyanin in the harvest, so as to improve the quality of grapes.