天津农业科学2026，Vol.32Issue(1)：36-40,45,6.DOI:10.3969/j.issn.1006-6500.2026.01.007
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
Effects of High-Fat Membrane Emulsions on Fruit Coloration and Texture Characteristics of Muscat Hamburg Grape in Facilities
摘要
Abstract
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.关键词
玫瑰香葡萄/着色水平/高脂膜乳剂/质构特性Key words
Muscat Hamburg grape/coloring level/high-fat membrane emulsion/texture characteristics分类
农业科技引用本文复制引用
朱金雨,史梦麒,曲恒垚,王荣,王超霞,田淑芬..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[J].天津农业科学,2026,32(1):36-40,45,6.基金项目
天津市大学生创新训练计划项目(202210061090) （202210061090）
国家葡萄产业技术体系项目(CARS-29-zp-1) （CARS-29-zp-1）
