阅读说明：本技术 一种独脚金内酯提高酿酒葡萄花色苷和总酚含量的方法 (Method for improving contents of anthocyanin and total phenol of wine grapes by strigolactone ) 是由 鞠延仑 房玉林 龚宇辰 乐小凤 于 2020-04-26 设计创作，主要内容包括：本发明公开了一种独脚金内酯提高酿酒葡萄花色苷和总酚含量的方法,具体方法包括：选取长势一致、无病虫害、统一管理的欧亚种酿酒葡萄品种赤霞珠；将独脚金内酯人工合成类似物GR24配制成终浓度分别为5-20μmol/L的溶液；在花后第6周和第7周,选择无风晴朗的傍晚,用浓度分别为5μmol/L、10μmol/L和20μmol/L独脚金内酯溶液喷施在葡萄果穗周围,并用蒸馏水代替独脚金内酯溶液作为对照组；处理后立即用白色专用袋保护,24小时后去掉；测定葡萄果实样品花色苷、总酚等指标；通过数据分析,外源独脚金内酯处理可以显著提高酿酒葡萄果实花色苷和总酚含量。(The invention discloses a method for improving contents of anthocyanin and total phenol of wine grapes by strigolactone, which comprises the following steps: selecting Eurasian wine grape variety cabernet sauvignon with consistent growth vigor, no plant diseases and insect pests and unified management; preparing strigolactone artificially synthesized analogue GR24 into solutions with final concentrations of 5-20 mu mol/L respectively; in the 6 th week and the 7 th week after flowering, selecting windless and sunny evening, spraying strigolactone solutions with the concentrations of 5 mu mol/L, 10 mu mol/L and 20 mu mol/L around grape clusters, and using distilled water to replace the strigolactone solution as a control group; after treatment, the mixture is immediately protected by a white special bag and is removed after 24 hours; determining indexes such as anthocyanin and total phenol of a grape fruit sample; through data analysis, the content of anthocyanin and total phenol in the grapes for wine production can be obviously improved by processing exogenous strigolactone.)

1. A method for improving contents of anthocyanin and total phenol of wine grapes by strigolactone is characterized by comprising the following steps:

step 1, culturing wine grapes:

the conditions for culturing the wine grape plants in the greenhouse are as follows: watering for 2 times per week at 25-30 deg.C and 75-85% humidity;

step 2, preparing a strigolactone solution:

dissolving strigolactone artificially synthesized analogue GR24 in acetone solution, adding a proper amount of distilled water for dilution, preparing solutions with final concentrations of 5-20 mu mol/L respectively, adding Tween-80 with volume fraction of 0.1%, and mixing for later use;

step 3, processing time:

respectively carrying out primary treatment one week before the color conversion period of the wine grape fruits and at the beginning of the color conversion period;

step 4, strigolactone treatment:

uniformly spraying the strigolactone solution prepared in the step 2 around the grape cluster according to the treatment time in the step 3 until the liquid drops cover the whole cluster but do not drop;

and 5, protection after treatment:

immediately wrapping the treated clusters with a white protective bag for protection to prevent evaporation, and removing the protective bag after 24 hours;

step 6, sample collection and index determination:

samples were taken at maturity, several grapes were sampled at random for each treatment and immediately returned to the laboratory under ice protection and stored at-20 ℃ for the index determination of anthocyanin, total phenols, sugars, acid content and pH.

2. The method for improving anthocyanin and total phenol contents of wine grapes by strigolactone according to claim 1, wherein the structural formula of strigolactone GR24 in step 1 is as follows:

3. the method for increasing anthocyanin and total phenol content of wine grapes by using strigolactones, according to claim 1, wherein the first week before the color transition period of the wine grapes in step 3 and the beginning of the color transition period are the 6 th week and the 7 th week after flowering, the treatment is performed for 2 times in total, and the treatment time is set to 17:00-18:00 in the evening of windless sunny days.

4. The method for increasing anthocyanin and total phenol content of grapes under wine brewing by using strigolactone as claimed in claim 1, wherein the dosage of the grapevine strigolactone solution of 5-8 ears in step 4 is 150-250 mL.

5. The method for increasing the anthocyanin and total phenol contents of the grapes viniferin by using striga lactone in the step 6, wherein a pH differential method is used for measuring the total anthocyanin content of the grapes viniferin samples, and the result is expressed by cyanidin-3-glucoside equivalent value; the determination of the total phenol content adopts the Fulin Shorcaka method, and the result is calculated by gallic acid; measuring sugar content of the sample by a film reagent titration method, measuring acid content of the sample by an acid-base titration method, measuring pH value by a pH meter, and repeatedly measuring each index for 3 times.

6. The method for increasing contents of anthocyanin and total phenol of wine grapes by using strigolactone according to claim 1, which is characterized by comprising the following steps:

step 1, culturing wine grapes:

the conditions for culturing the wine grape plants in the greenhouse are as follows: watering for 2 times per week at 25-30 deg.C and 75-85% humidity;

step 2, preparing a strigolactone solution:

dissolving strigolactone artificially synthesized analogue GR24 with 1mL of acetone solution, adding a proper amount of distilled water for dilution, preparing solutions with final concentrations of 5 mu mol/L respectively, adding Tween-80 with volume fraction of 0.1%, and mixing for later use;

step 3, processing time:

respectively carrying out treatment once in one week before the color conversion period of the wine grape fruits and at the beginning of the color conversion period, wherein the treatment time is set to 17:00 in the windless and sunny evening;

step 4, strigolactone treatment:

uniformly spraying the strigolactone solution prepared in the step 2 around grape clusters according to the treatment time in the step 3 until liquid drops cover the whole clusters but do not drop, wherein the dosage of the strigolactone solution of the grape trees of 5-8 clusters is 200 mL;

and 5, protection after treatment:

immediately wrapping the treated clusters with a white protective bag for protection to prevent evaporation, and removing the protective bag after 24 hours;

step 6, sample collection and index determination:

samples were taken at fruit maturity and 500 grapes were sampled randomly for each treatment and immediately returned to the laboratory under ice protection and stored at-20 ℃ for indicator determination of anthocyanin, total phenols, sugar, acid content and pH.

7. The method for increasing contents of anthocyanin and total phenol of wine grapes by using strigolactone according to claim 1, which is characterized by comprising the following steps:

step 1, culturing wine grapes:

the conditions for culturing the wine grape plants in the greenhouse are as follows: watering for 2 times per week at 25-30 deg.C and 75-85% humidity;

step 2, preparing a strigolactone solution:

dissolving strigolactone artificially synthesized analogue GR24 with 1mL of acetone solution, adding a proper amount of distilled water for dilution, preparing solutions with final concentrations of 10 mu mol/L respectively, adding Tween-80 with volume fraction of 0.1%, and mixing for later use;

step 3, processing time:

respectively carrying out treatment once in one week before the color conversion period of the wine grape fruits and at the beginning of the color conversion period, wherein the treatment time is set to 17:30 in the windless and sunny evening;

step 4, strigolactone treatment:

uniformly spraying the strigolactone solution prepared in the step 2 around grape clusters according to the treatment time in the step 3 until liquid drops cover the whole clusters but do not drop, wherein the dosage of the strigolactone solution of the grape trees of 5-8 clusters is 250 mL;

and 5, protection after treatment:

immediately wrapping the treated clusters with a white protective bag for protection to prevent evaporation, and removing the protective bag after 24 hours;

step 6, sample collection and index determination:

samples were taken at fruit maturity and 500 grapes were sampled randomly for each treatment and immediately returned to the laboratory under ice protection and stored at-20 ℃ for indicator determination of anthocyanin, total phenols, sugar, acid content and pH.

8. The method for increasing contents of anthocyanin and total phenol of wine grapes by using strigolactone according to claim 1, which is characterized by comprising the following steps:

step 1, culturing wine grapes:

the conditions for culturing the wine grape plants in the greenhouse are as follows: watering for 2 times per week at 25-30 deg.C and 75-85% humidity;

step 2, preparing a strigolactone solution:

dissolving strigolactone artificially synthesized analogue GR24 with 1mL of acetone solution, adding a proper amount of distilled water for dilution, preparing solutions with final concentrations of 20 mu mol/L respectively, adding Tween-80 with volume fraction of 0.1%, and mixing for later use;

step 3, processing time:

respectively carrying out treatment once in one week before the color conversion period of the wine grape fruits and at the beginning of the color conversion period, wherein the treatment time is set to 18:00 in the windless and sunny evening;

step 4, strigolactone treatment:

uniformly spraying the strigolactone solution prepared in the step 2 around grape clusters according to the treatment time in the step 3 until liquid drops cover the whole clusters but do not drop, wherein the dosage of the strigolactone solution of the grape trees of 5-8 clusters is 150 mL;

and 5, protection after treatment:

immediately wrapping the treated clusters with a white protective bag for protection to prevent evaporation, and removing the protective bag after 24 hours;

step 6, sample collection and index determination:

samples were taken at fruit maturity and 500 grapes were sampled randomly for each treatment and immediately returned to the laboratory under ice protection and stored at-20 ℃ for indicator determination of anthocyanin, total phenols, sugar, acid content and pH.

Technical Field

The invention belongs to the technical field of wine grape planting, and relates to a method for improving contents of anthocyanin and total phenol of wine grapes by using strigolactone.

Background

The contents of anthocyanin and phenolic substances in the grapes for wine production are two important indexes for measuring the quality of grapes. The contents of anthocyanin and phenolic substances in the grape fruit can obviously influence the color of grape pericarp and the wine, and have great influence on the color stability of the wine and the sensory quality of the wine. At present, the contents of flavor substances such as fruit anthocyanin and phenolic substances are improved mainly by cultivation measures such as artificial leaf picking and fruit thinning in the production process of wine grapes, a large amount of manpower and material resources are wasted, the financial investment in the management process of grapes is increased, the phenomena of color difference, uneven coloring and the like of the wine grapes are easily caused due to the laggard management technology level, and finally a series of problems of poor color stability, poor taste quality and the like of the wine are caused.

The plant hormone is widely applied in agricultural production, has the effects of small dosage and quick response, plays an important role in improving the fruit quality, increasing the yield, promoting the growth and development of plants and the like, and can save a large amount of manpower and material resources by applying the plant hormone in agricultural production so as to improve the fruit quality and yield and increase the economic benefit. Strigolactones (SLs) are a novel class of plant hormones that have many biological functions in plants, including promoting seed germination and lateral root growth, inhibiting lateral shoot germination, and the like. The strigolactone can also improve the resistance of plants to drought stress, low-temperature stress and other biotic and abiotic stresses. However, no research report about increasing contents of anthocyanin and phenolic substances in grapes for wine brewing by using strigolactone exists at present, and a method for increasing contents of anthocyanin and total phenolic substances in grapes for wine brewing by using strigolactone is provided, so that a novel efficient and labor-saving way is provided for improving fruit quality in agricultural production.

Disclosure of Invention

The invention aims to provide a method for improving contents of anthocyanin and total phenol of wine grapes by using strigolactone, and solves the problems of time and labor waste, poor coloring and uneven coloring in wine grape management in the prior art.

The technical scheme adopted by the invention is that the method for improving the contents of anthocyanin and total phenol of wine grapes by using strigolactone specifically comprises the following steps:

step 1, culturing wine grapes:

the conditions for culturing the wine grape plants in the greenhouse are as follows: watering for 2 times per week at 25-30 deg.C and 75-85% humidity;

step 2, preparing a strigolactone solution:

dissolving strigolactone artificially synthesized analogue GR24 in acetone solution, adding a proper amount of distilled water for dilution, preparing solutions with final concentrations of 5-20 mu mol/L respectively, adding Tween-80 with volume fraction of 0.1%, and mixing for later use;

step 3, processing time:

respectively carrying out primary treatment one week before the color conversion period of the wine grape fruits and at the beginning of the color conversion period;

step 4, strigolactone treatment:

uniformly spraying the strigolactone solution prepared in the step 2 around the grape cluster according to the treatment time in the step 3 until the liquid drops cover the whole cluster but do not drop;

and 5, protection after treatment:

immediately wrapping the treated clusters with a white protective bag for protection to prevent evaporation, and removing the protective bag after 24 hours;

step 6, sample collection and index determination:

samples were taken at maturity, several grapes were sampled at random for each treatment and immediately returned to the laboratory under ice protection and stored at-20 ℃ for the index determination of anthocyanin, total phenols, sugars, acid content and pH.

The invention is also characterized in that:

the structural formula of strigolactone GR24 in step 1 is:

and 3, treating the wine grape fruits for 2 times in the first week before the color change period of the wine grape fruits and at the beginning of the color change period, namely 6 th week and 7 th week after flowering, wherein the treatment time is set to be 17:00-18:00 in the windless and sunny evening.

The dosage of the grapevine strigolactone solution of 5-8 ears in step 4 is 150-250 mL.

Measuring the total anthocyanin content of the wine grape sample in the step 6 by using a pH differential method, wherein the result is expressed by cyanidin-3-glucoside equivalent value; the determination of the total phenol content adopts the Fulin Shorcaka method, and the result is calculated by gallic acid; measuring sugar content of the sample by a film reagent titration method, measuring acid content of the sample by an acid-base titration method, measuring pH value by a pH meter, and repeatedly measuring each index for 3 times.

A method for improving contents of anthocyanin and total phenol of wine grapes by strigolactone comprises the following steps:

step 1, culturing wine grapes:

the conditions for culturing the wine grape plants in the greenhouse are as follows: watering for 2 times per week at 25-30 deg.C and 75-85% humidity;

step 2, preparing a strigolactone solution:

dissolving strigolactone artificially synthesized analogue GR24 with 1mL of acetone solution, adding a proper amount of distilled water for dilution, preparing solutions with final concentrations of 5 mu mol/L respectively, adding Tween-80 with volume fraction of 0.1%, and mixing for later use;

step 3, processing time:

respectively carrying out treatment once in one week before the color conversion period of the wine grape fruits and at the beginning of the color conversion period, wherein the treatment time is set to 17:00 in the windless and sunny evening;

step 4, strigolactone treatment:

uniformly spraying the strigolactone solution prepared in the step 2 around the grape clusters according to the treatment time in the step 3 until liquid drops cover the whole clusters but do not drop, wherein the dosage of the strigolactone solution of the grape trees of 5-8 clusters is 200 mL;

and 5, protection after treatment:

immediately wrapping the treated clusters with a white protective bag for protection to prevent evaporation, and removing the protective bag after 24 hours;

step 6, sample collection and index determination:

samples were taken at fruit maturity and 500 grapes were sampled randomly for each treatment and immediately returned to the laboratory under ice protection and stored at-20 ℃ for indicator determination of anthocyanin, total phenols, sugar, acid content and pH.

A method for improving contents of anthocyanin and total phenol of wine grapes by strigolactone comprises the following steps:

step 1, culturing wine grapes:

the conditions for culturing the wine grape plants in the greenhouse are as follows: watering for 2 times per week at 25-30 deg.C and 75-85% humidity;

step 2, preparing a strigolactone solution:

dissolving strigolactone artificially synthesized analogue GR24 with 1mL of acetone solution, adding a proper amount of distilled water for dilution, preparing solutions with final concentrations of 10 mu mol/L respectively, adding Tween-80 with volume fraction of 0.1%, and mixing for later use;

step 3, processing time:

respectively carrying out treatment once in one week before the color conversion period of the wine grape fruits and at the beginning of the color conversion period, wherein the treatment time is set to 17:30 in the windless and sunny evening;

step 4, strigolactone treatment:

uniformly spraying the strigolactone solution prepared in the step 2 around the grape clusters according to the treatment time in the step 3 until liquid drops cover the whole clusters but do not drop, wherein the dosage of the strigolactone solution of the grape trees of 5-8 clusters is 250 mL;

and 5, protection after treatment:

immediately wrapping the treated clusters with a white protective bag for protection to prevent evaporation, and removing the protective bag after 24 hours;

step 6, sample collection and index determination:

samples were taken at fruit maturity and 500 grapes were sampled randomly for each treatment and immediately returned to the laboratory under ice protection and stored at-20 ℃ for indicator determination of anthocyanin, total phenols, sugar, acid content and pH.

A method for improving contents of anthocyanin and total phenol of wine grapes by strigolactone comprises the following steps:

step 1, culturing wine grapes:

the conditions for culturing the wine grape plants in the greenhouse are as follows: watering for 2 times per week at 25-30 deg.C and 75-85% humidity;

step 2, preparing a strigolactone solution:

dissolving strigolactone artificially synthesized analogue GR24 with 1mL of acetone solution, adding a proper amount of distilled water for dilution, preparing solutions with final concentrations of 20 mu mol/L respectively, adding Tween-80 with volume fraction of 0.1%, and mixing for later use;

step 3, processing time:

respectively carrying out treatment once in one week before the color conversion period of the wine grape fruits and at the beginning of the color conversion period, wherein the treatment time is set to 18:00 in the windless and sunny evening;

step 4, strigolactone treatment:

uniformly spraying the strigolactone solution prepared in the step 2 around the grape clusters according to the treatment time in the step 3 until liquid drops cover the whole clusters but do not drop, wherein the dosage of the strigolactone solution of the grape trees of 5-8 clusters is 150 mL;

and 5, protection after treatment:

immediately wrapping the treated clusters with a white protective bag for protection to prevent evaporation, and removing the protective bag after 24 hours;

step 6, sample collection and index determination:

samples were taken at fruit maturity and 500 grapes were sampled randomly for each treatment and immediately returned to the laboratory under ice protection and stored at-20 ℃ for indicator determination of anthocyanin, total phenols, sugar, acid content and pH.

The invention has the beneficial effects that: the method is simple to operate, efficient and labor-saving, overcomes the problems of time and labor waste, color difference, uneven coloring and the like in the management of the wine grapes, effectively improves the contents of anthocyanin and phenolic substances in the wine grapes, and the effect of improving the contents of anthocyanin and total phenol in the wine grapes is beneficial to improving the quality of the wine grapes in production, so that theoretical basis and technical support are provided for high-quality cultivation and production of the wine grapes.

Drawings

FIG. 1 is a graph showing the effect of anthocyanin accumulation in fruits after strigolactones of different concentrations are applied to wine grapes by a method for increasing contents of anthocyanin and total phenols in wine grapes by utilizing strigolactones of the present invention;

FIG. 2 is a comparison graph of fruit anthocyanin content after strigolactones of different concentrations are applied to wine grapes by using the method for increasing contents of anthocyanin and total phenol of wine grapes by strigolactones of the invention;

FIG. 3 is a comparison graph of fruit total phenol content after applying strigolactones of different concentrations to wine grapes using a method of increasing the anthocyanin and total phenol content of the wine grapes using strigolactone of the present invention;

FIG. 4 is a comparison graph of content of fructose, sugar acid and pH value after applying strigolactones of different concentrations to wine grapes by using strigolactone in the method for increasing contents of anthocyanin and total phenol in wine grapes.

Detailed Description

The present invention will be described in detail below with reference to the accompanying drawings and specific embodiments.

The invention relates to a method for improving contents of anthocyanin and total phenol of wine grapes by strigolactone, which comprises the following steps:

step 1, culturing wine grapes:

the conditions for culturing the wine grape plants in the greenhouse are as follows: watering for 2 times per week at 25-30 deg.C and 75-85% humidity;

step 2, preparing a strigolactone solution:

dissolving strigolactone artificially synthesized analogue GR24 in acetone solution, adding a proper amount of distilled water for dilution, preparing solutions with final concentrations of 5-20 mu mol/L respectively, adding Tween-80 with volume fraction of 0.1%, and mixing for later use;

step 3, processing time:

respectively carrying out primary treatment one week before the color conversion period of the wine grape fruits and at the beginning of the color conversion period;

step 4, strigolactone treatment:

uniformly spraying the strigolactone solution prepared in the step 2 around the grape cluster according to the treatment time in the step 3 until the liquid drops cover the whole cluster but do not drop;

and 5, protection after treatment:

immediately wrapping the treated clusters with a white protective bag for protection to prevent evaporation, and removing the protective bag after 24 hours;

step 6, sample collection and index determination:

samples were taken at maturity, several grapes were sampled at random for each treatment and immediately returned to the laboratory under ice protection and stored at-20 ℃ for the index determination of anthocyanin, total phenols, sugars, acid content and pH.

The invention is also characterized in that:

the structural formula of strigolactone GR24 in step 1 is:

and 3, treating the wine grape fruits for 2 times in the first week before the color change period of the wine grape fruits and at the beginning of the color change period, namely 6 th week and 7 th week after flowering, wherein the treatment time is set to be 17:00-18:00 in the windless and sunny evening.

The dosage of the grapevine strigolactone solution of 5-8 ears in step 4 is 150-250 mL.

Measuring the total anthocyanin content of the wine grape sample in the step 6 by using a pH differential method, wherein the result is expressed by cyanidin-3-glucoside equivalent value; the determination of the total phenol content adopts the Fulin Shorcaka method, and the result is calculated by gallic acid; measuring sugar content of the sample by a film reagent titration method, measuring acid content of the sample by an acid-base titration method, measuring pH value by a pH meter, and repeatedly measuring each index for 3 times.

The invention is further illustrated by the following specific examples, wherein the grape plants in the examples are selected from 7-year-old Eurasian grape variety Cabernet Sauvignon (vitas Vinifera L., Cabernet Sauvignon) with consistent growth vigor, no plant diseases and insect pests and unified management, and the plants are planted in a medium: garden soil: vermiculite 2: 2: 1 pot (52X 35X 28cm) in greenhouse culture: