Effect of 24-Epibrassinolide Treatment on the Quality of Vitis vinifera cv. Cabernet Gernischet Grape Fruit

PurposeTo study the effect of 24-epibrassinolide (EBR) treatment on the fruit quality during grape ripening and coloring.

MethodsVitis vinifera cv. Cabernet Gernischet was used as the experimental material. EBR with mass concentrations of 0.1, 0.4, and 0.8 mg/L were sprayed before the grapes were colored, controlled by water containing 0.1% ethanol and 0.1% Twain −80 (CK), and samples were taken every 14 d when the time of the treatment to determine the six main quality indicators of the grains.

ResultsThe contents of reducing sugar, soluble solids and total anthocyanins, total phenols and tannins in the fruit of ripe grapes were significantly increased by different mass concentrations of EBR compared with that of water treatment (CK) (P＜0.05), and the tickable acid contents were significantly reduced (P＜0.05).

ConclusionThree different mass concentrations of EBR treatment obviously promoted the maturation of the fruit, and had a positive effect on the quality of the fruit. 0.4 mg/L EBR had the best effect.