{"title":"氮和铁协同作用对酿酒葡萄生理生长、浆果质量和黄酮类化合物含量的影响","authors":"Yaqi Wang, Yueran Hui, Quan Sun, Rui Wang","doi":"10.1007/s13580-024-00604-8","DOIUrl":null,"url":null,"abstract":"<p>This study evaluates and contrasts the concurrent application of nitrogen (N) fertilizer and diverse forms of iron (Fe) fertilizer on the physiological growth and components of wine grape berries. The objective is to provide both theoretical insights and practical support to enhance berry quality and optimize wine fermentation processes. Eight treatments were established encompassing two main treatments (without urea and with urea application) and four sub-treatments (ferrous sulfate, ferrous gluconate, EDTA-Fe, and ferric citrate). Results indicate that the synergistic application of N fertilizer and chelated Fe fertilizer significantly improves the photosynthetic characteristics of grape leaves, leading to a remarkable enhancement in leaf chlorophyll content (13.7–83.9%). Moreover, the combined application of N and Fe fertilizers significantly boosts berry tannin levels (11.2–21.5%), anthocyanins (2.8–117%), and total phenols (1.9–41.2%). Additionally, there is a notable increase in the relative abundance of amino acids and flavonoids, contributing to an augmented yield (3.9–36.1%). Correlation analysis suggests that the synergistic application of N and Fe improves berry quality by augmenting N and Fe content in the leaves, promoting photosynthesis, improving water-use efficiency, and increasing leaf chlorophyll content. Overall, the comprehensive score of the principal component analysis reveals that the synergistic application of N fertilizer and chelated Fe fertilizer has the most significant effect, leading to substantial improvements in the quality and yield of the berries. These findings provide critical theoretical support for future fertilizer strategies aimed at enhancing the quality and nutritional value of berries and wine.</p>","PeriodicalId":13123,"journal":{"name":"Horticulture Environment and Biotechnology","volume":"8 1","pages":""},"PeriodicalIF":2.4000,"publicationDate":"2024-03-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Effect of nitrogen and iron synergistic application on physiological growth, berry quality, and flavonoid content of wine grapes\",\"authors\":\"Yaqi Wang, Yueran Hui, Quan Sun, Rui Wang\",\"doi\":\"10.1007/s13580-024-00604-8\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p>This study evaluates and contrasts the concurrent application of nitrogen (N) fertilizer and diverse forms of iron (Fe) fertilizer on the physiological growth and components of wine grape berries. The objective is to provide both theoretical insights and practical support to enhance berry quality and optimize wine fermentation processes. Eight treatments were established encompassing two main treatments (without urea and with urea application) and four sub-treatments (ferrous sulfate, ferrous gluconate, EDTA-Fe, and ferric citrate). Results indicate that the synergistic application of N fertilizer and chelated Fe fertilizer significantly improves the photosynthetic characteristics of grape leaves, leading to a remarkable enhancement in leaf chlorophyll content (13.7–83.9%). Moreover, the combined application of N and Fe fertilizers significantly boosts berry tannin levels (11.2–21.5%), anthocyanins (2.8–117%), and total phenols (1.9–41.2%). Additionally, there is a notable increase in the relative abundance of amino acids and flavonoids, contributing to an augmented yield (3.9–36.1%). Correlation analysis suggests that the synergistic application of N and Fe improves berry quality by augmenting N and Fe content in the leaves, promoting photosynthesis, improving water-use efficiency, and increasing leaf chlorophyll content. Overall, the comprehensive score of the principal component analysis reveals that the synergistic application of N fertilizer and chelated Fe fertilizer has the most significant effect, leading to substantial improvements in the quality and yield of the berries. These findings provide critical theoretical support for future fertilizer strategies aimed at enhancing the quality and nutritional value of berries and wine.</p>\",\"PeriodicalId\":13123,\"journal\":{\"name\":\"Horticulture Environment and Biotechnology\",\"volume\":\"8 1\",\"pages\":\"\"},\"PeriodicalIF\":2.4000,\"publicationDate\":\"2024-03-21\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Horticulture Environment and Biotechnology\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.1007/s13580-024-00604-8\",\"RegionNum\":3,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"Agricultural and Biological Sciences\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Horticulture Environment and Biotechnology","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1007/s13580-024-00604-8","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"Agricultural and Biological Sciences","Score":null,"Total":0}
Effect of nitrogen and iron synergistic application on physiological growth, berry quality, and flavonoid content of wine grapes
This study evaluates and contrasts the concurrent application of nitrogen (N) fertilizer and diverse forms of iron (Fe) fertilizer on the physiological growth and components of wine grape berries. The objective is to provide both theoretical insights and practical support to enhance berry quality and optimize wine fermentation processes. Eight treatments were established encompassing two main treatments (without urea and with urea application) and four sub-treatments (ferrous sulfate, ferrous gluconate, EDTA-Fe, and ferric citrate). Results indicate that the synergistic application of N fertilizer and chelated Fe fertilizer significantly improves the photosynthetic characteristics of grape leaves, leading to a remarkable enhancement in leaf chlorophyll content (13.7–83.9%). Moreover, the combined application of N and Fe fertilizers significantly boosts berry tannin levels (11.2–21.5%), anthocyanins (2.8–117%), and total phenols (1.9–41.2%). Additionally, there is a notable increase in the relative abundance of amino acids and flavonoids, contributing to an augmented yield (3.9–36.1%). Correlation analysis suggests that the synergistic application of N and Fe improves berry quality by augmenting N and Fe content in the leaves, promoting photosynthesis, improving water-use efficiency, and increasing leaf chlorophyll content. Overall, the comprehensive score of the principal component analysis reveals that the synergistic application of N fertilizer and chelated Fe fertilizer has the most significant effect, leading to substantial improvements in the quality and yield of the berries. These findings provide critical theoretical support for future fertilizer strategies aimed at enhancing the quality and nutritional value of berries and wine.
期刊介绍:
Horticulture, Environment, and Biotechnology (HEB) is the official journal of the Korean Society for Horticultural Science, was launched in 1965 as the "Journal of Korean Society for Horticultural Science".
HEB is an international journal, published in English, bimonthly on the last day of even number months, and indexed in Biosys Preview, SCIE, and CABI.
The journal is devoted for the publication of original research papers and review articles related to vegetables, fruits, ornamental and herbal plants, and covers all aspects of physiology, molecular biology, biotechnology, protected cultivation, postharvest technology, and research in plants related to environment.