Effects of different fruit-preserving and puffing-fruit formulations on the formation of berry russet and fruit quality of ‘Shine Muscat’ Grape

Abstract

Absrtact. In this study, 5 years-old ‘Shine Muscat’ grapes were used as experimental materials to study the effects of different fruit-preserving and puffing-fruit formulations on the formation of fruit russet and fruit quality of ‘Shine Muscat’ grapes by using random block experiment and spraying water as control. The results showed that J3 treatment significantly decreased the fruit russet index, but significantly increased the fruit weight, brightness value, yellow saturation and soluble sugar content of ‘Shine Muscat’ grapes. The content of phenolic compounds in pericarp was decreased by different formulas, which indicated that the formation of fruit russet was closely related to the accumulation of phenolic compounds. The content of lignin in the pericarp was decreased by different treatments at fruit ripening stage, and the content of lignin in J3 treatment was the lowest, which indicated that it inhibited lignin production. The results of this experiment can provide guidance for the high-quality production of ‘Shine Muscat’ grape.