Effects Of Two Kinds Of Antitranspirants On Leaf Stress Related Indexes And Fruit Quality Of ’Merlot’ Grape

In order to study the effect of anti-transpiration agent on leaf stress related indexes and fruit quality of grape,8-year-old ’Merlot’ grape was sprayed with two kinds of antitranspiration agents,fulvic acid and Zhongwei at different concentrations after fruit color conversion.The concentration of fulvic acid was 0.04 g L-1(T1)and 0.06 g L-1(T2),0.08 g L-1(T3)and 0.10 g L-1(T4),Zhongwei concentration was 1.0 ml/L(A1)、1.5 ml/L(A2)、2.0 ml/L(A3)、2.5 ml/L(A4),with water spraying as a control(CK).The results showed that:1.In this experiment,spraying two kinds of antitranspiration agents,fulvic acid and Zhonwei,could effectively slow down the decrease of water potential after the color conversion of ’Merlot’fruit,and on the 7th day after spraying two kinds of anti-transpiration agents with different concentrations,two kinds of anti-transpiration agents were sprayed on the leaves.The water potential before dawn of all treatments was in mild stress and CK was moderately stressed,of which 0.08g/L of fulvic acid and 1.5 mL/L of Zhongwei anti-transpiration agent had the best effect,especially the effect of 1.5 mL/L of Zongwei anti-transpiration agent was the most significant.2.In this experiment,the chlorophyll content of Zhonwei anti-transpiration agent treated with 0.15 mL/L of 0.15 mL/L on the 10th day after the color conversion of’Merlot’ was significantly higher than that of CK,but there was no significant difference in other treatments.3.In this experiment,the content of free proline was significantly increased,the activity of superoxide dismutase was enhanced,and the content of malondialdehyde was alleviated by 0.08g/L(T3)fulvic acid antitranspiration agent and 1.5 mL/L Zhongwei anti-transpiration agent.The damage to cell membrane system caused by drought stress was alleviated and the ability of Merlot grape to resist drought stress was improved.4.The anti transpiration agent was sprayed on the grape to reduce the content of reducing sugar,anthocyanin,total phenol and tannin,increase the content of total acid,and delay the process of fruit ripening.