喷施微生物菌剂对果实着色及品质的影响OA

This study aims to clarify the impact of compound microbial inoculants applied via foliar spraying on fruit color development,maturation,and quality attributes.Using 4-year-old'Fujiminori'grape and'Busan 88'cherry tomato as experimental materials,and two bacterial agent concentration treatment groups(T1:diluted 500 times,T2:diluted 300 times)and a blank control group(CK)were set up.The plants were sprayed at the initial fruit coloring stage and re-sprayed after 10 days.The coloring process,quality,and yield parameters were measured.The results showed that:(1)the color-promoting effect was significant.Under the T2 treatment,the time required for grapes to reach 90％coloration was 12 days earlier than CK,and the ripening of tomatoes was advanced by 7 days.(2)Fruit quality was significantly improved.Compared with CK,the'Fujiminori'grapes showed a 22.07％increase in total anthocyanins,a 1.69％increase in soluble sugar,and a 27.73％increase in vitamin C content,while titratable acid decreased by 9.38％.For tomatoes,soluble sugar,vitamin C,and lycopene contents increased by 24.80％,33.91％,and 35.08％,respectively,compared to CK,with titratable acid reducing by 18.82％.(3)Yield was simultaneously enhanced.Compared with CK,the hundred-berry weight and single-cluster weight of grapes increased by 32.93％and 22.25％,respectively,while the single-fruit weight and yield per plant of tomatoes increased by 5.58％-9.44％and 1.37％-5.92％,respectively.(4)Economic benefits were significant.Grapes reached the market 12 days earlier,with the selling price increasing from 8-10 yuan/kg to 20 yuan/kg.Similarly,tomatoes were marketed 7 days earlier,and their price rose from 10-15 yuan/kg to 20 yuan/kg.In conclusion,spraying the 300-fold diluted compound microbial agent synergistically promotes fruit coloration,ripening,and quality improvement,providing technical support for high-quality,efficient,and green cultivation of fruits and vegetables.