Study of soil respiration and fruit quality of table grape (Vitis vinifera L.) in response to different soil water content in a greenhouse

Abstract

ABSTRACTTo understand the response of grape (Hutai No.8) quality and soil respiration (Rs) to different soil relative water contents (SRWCs), this study was designed with three soil moisture levels (A: 80–95%, B: 60–75%, and C: 40–55% of SRWC) for grape cultivation. Meanwhile, environmental factors, including air temperature (Ta), air relative humidity, and light intensity, were also recorded. The results showed the following: (1) Through the comprehensive analysis of fruit quality by the method of subordinate function, we concluded that the optimum soil moisture treatment was 60–75% SRWC, and the soluble sugars, proanthocyanidin, and resveratrol were most abundant. In addition, vitamin C (Vc) content was the largest under C treatment. (2) Photosynthetic characteristic under high soil moisture was better than those under low soil moisture condition during grape coloring periods, and it was largest under A treatment in 2015. Rs rate was in accordance with the trend of grape photosynthesis. High soil moisture could accelerate the photosynthetic rate of grape leaves and increase Rs. (3) Correlation analysis showed that higher soil moisture and air humidity and lower soil temperature (Ts) and Ta could promote the accumulation of more nutrients in grape berries; it also could increase photosynthetic rate and Rs during grape coloring periods. In conclusion, 60–75% SRWC was the optimum soil moisture condition, which could improve the nutrient contents and accumulate more bioactive substances. Of course, keeping a lower Ts and Ta, as well as higher air humidity, was also necessary.Abbreviations: SRWC: soil relative water content; A, 90-95% SRWC; B, 70-75% SRWC; C, 40-55% SRWC; Rs: soil respiration; Ta: air temperature; Ts: soil temperature; OPC: proanthocyanidin; TSS: total soluble solids.