高脂膜乳剂对设施玫瑰香葡萄果实着色和质构特性的影响OA

Hangu Area,Tianjin Binhai New District is one of the main production areas of Muscat Hamburg grape.In recent years,fa-cility cultivation and fruit bagging have led to insufficient light exposure,causing difficulties in grape coloration,while unbagged fruits are prone to softening and berry drop.To improve the coloration of Muscat Hamburg grape and address the issue of fruit softening,an experiment was conducted using facility-cultivated Muscat Hamburg grape.Four treatments were applied(A:bagging+high-fat mem-brane emulsion;B:bagging+water;C:no bagging+high-fat membrane emulsion;D:no bagging+water).The grape clusters were treated from the initial veraison stage,and samples were collected at maturity to measure the mass of one berry,soluble solids content,antho-cyanin content,and fruit texture characteristics.The results showed that the anthocyanin content in group C was the highest(1.28 mg·g-1),which was 9.14 times that of Group B.The average flesh firmness(1.13 N)and crispness ratio(39.01%)in Group C were 3.00 and 2.56 times those of Group D,respectively.These findings indicated that high-fat membrane emulsion could enhance the coloration and flesh firmness of Muscat Hamburg grape,improving the issues of poor coloration and fruit softening in facility cultivation.This study provides a theoretical basis and technical reference for the production management of Muscat Hamburg grape.