[目的]探讨NAA和6-BA对山葡萄果实的花色苷及相关品质的影响,为生产优质山葡萄提供理论指导.[方法]以“双红”山葡萄为试验材料,在转色期分别用NAA(200 mg/L)和6-BA( 100 mg/L)处理果实,探讨其对山葡萄果实着色及相关品质的影响.[结果]NAA处理的果实,可溶性固形物和花色苷含量均显著低于对照,滴定酸含量显著高于对照；6-BA处理的果实,可溶性固形物及花色苷含量均显著高于对照,滴定酸含量显著低于对照.[结论]6 - BA对提高山葡萄品质和增加花色苷含量具有促进作用,NAA对提高山葡萄品质和增加花色苷含量具有抑制作用.%[Objective]The theoretical guidance for the production of high quality Vitis amuremsis Rupr. Was provided through the research on the treatment of NAA and 6-BA affecting its fruit anthocyanin and related quality. [Method]The effect of the treatment of NAA(200 mg/L) or 6-BA (100 mg/L) in the color-turning period of Vitis amuremsis Rupr. Variety-Shuanghong on its fruit coloration and related quality was analyzed. [ Result] The results showed that the content of soluble solid material and anthocyanin in the Shuanghong fruit treated by NAA was significantly lower than that of CK and the content of titratable acid was significantly higher than that of CK. The content of soluble solid material and anthocyanin in the Shuanghong fruit treated by 6-BA was significantly higher than that of CK and the content of titratable acid was significantly lower than that of CK. [Conclusion] The application of 6-BA could improve the quality of Vitis amuremsis Rupr. And increase the content of anthocyanim, but the application of NAA would not be beneficial to the improvement of its quality and content of anthocyanim.
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