Why grapes after the mature fruit is delicious and good-looking?

Natural conditions, the grapes mature process, the skin of black, red varieties will gradually turn into varieties of natural color, white varieties of fruit are transformed into slant yellow, at the same time, the flesh soft sweet or sour and sweet, breed unique elegant fragrance in the air.

Why before was discovered and cultivated, wild grapes will have these characteristics?

The answer is, for the sake of more offspring.

Almost all the creatures are able to tenacious survival on earth, because it has always been to produce more seeds or spores and spread to a larger range, as far as possible to increase the number of individuals, and at any time, genetic recombination and mutation to adapt to the environment of the earth.Grapes, too.

For grapes, to want to put the seeds spread to a wide range of the earth, have to use other plant predatory animals to implementation, such as birds.But birds and with what will notice these fruit and spread it out, first need to see the grapes beautiful color, smell the aroma of fruit four-walled, to lure it to gather the food.Bird feeding pulp after put the seeds in faeces or discarded directly on the floor, is naturally spread the seeds to many places.

Grapes in order to be able to continue on earth will flourish in this kind of "ability", is not developed overnight, after one hundred million years of evolution is slowly formed.

Human cultivation of grapes, but also to feed or use its delicious fruit, make the grapes have the commodity attribute.When consumer choose and buy grapes, is also a look at the color.As a result, at the beginning of the turn the fruit color appropriate topical ethephon to accelerate skin color change, become widely adopted measures in production.However, after one hundred million years in the evolution of grapes have long had a complete set of genetic genome, turn the fruit color and coordination with a series of various biological changes, the release of ethylene is equivalent to activate the order of the genetic map, if we add ethephon usage and dosage, equivalent to preach "imperial edict", upset the grapes original mature process, brings a series of disorders physiological reaction, such as pulp softened and soon rot, excessive organic acid of fruit cannot timely resolution "lai in pulp cells lead to inferior taste.

So, artificial using ethephon principle is "the icing on the cake", is to turn the color of the fruit is a gentle reminder and accelerate, rather than imposed savagely.

So, the grapes mature after what kind of physiological change process, including color, flavor and aroma is how to produce?

In nuclear varieties, after fertilization of the ovary with a second phase of cell division, fruit grain of volume increase rapidly, but the fruit expands (enlargement of vacuoles in cells) the main reason is that the seeds of auxin stimulation, so there are often than seedless fruit seeds, fruit grain grow larger (for applying some seedless grapes moderately regulator instead of endogenous auxin can also make the fruit grow larger), mesocarp (pulp) cells from flowering to mature volume can increase more than 300 times, or increased 15 times, from fruit to mature mature tripled from turn color.The fruit surface area increased from flowering to turn color 400 times, from color to mature triple.

Inside the fruit cell division is mainly controlled by genetic inheritance, but cells swelled is driven by environmental factors.So, in production, mainly through cultivation measures to control the size of the fruit.

Among them, the fruit swollen amplitude restricted by the elasticity of the skin, and skin elasticity and pericarp cell wall or the thickness of the cuticle and/or hardness (and calcitonin level of supply).

The grapes of the whole development process is divided into three stages.

The first stage: the size of the seeds and skins rapid increase for the first time.Hard and green green seeds, berries, fruits in organic acids, less sugar.Auxin, cytokinins, gibberellin endogenous hormones and release it into the skin has a high concentration.For 6 ~ 9 weeks at this stage, when after the epidermal cells stop dividing, this phase will be over.At this point, the berries at least half of its maximum volume and fresh weight.

The water management of this phase is very important, because the cell division and a big increase in volume requires a great deal of organic nutrients to enrich, this requires a slightly green leaf area of maximum branch, in order to make sure there are good cooperation used to synthesis of organic matter and light to the fruit.Early stage of fruit development need more water and nitrogen nutrition to form larger leaf area, calcium are beneficial to the growth of the cell walls of fruits and pericarp, and fruit before entering the turn color), requires adequate potassium mineral nutrition in catalytic organic carbohydrate from the blade as much as possible to the fruit.

The second stage: stagnation stage.Seeds into the mature period, 10 ~ 15 days before the turn color, seed maximum volume and fresh weight, tannin content was the highest.Auxin concentration reaches the highest later fell sharply, abscisic acid concentration increases and inhibit the generation of gibberellin, and termination of embryo development.At the same time, the ethylene and the concentration of br has increased dramatically.The two hormones may trigger the change of cell wall chemistry, cause a berry to become soft).

The lag phase, lasts about 1 ~ 6 weeks long late varieties, early maturity varieties is short, seedless varieties of this period is not obvious.

This stage of the fruit of the basic no longer need to synthesis of organic nutrients in the leaves, fruit development into the center of the fruit of organic nutrients, organic acids, starch, etc.) into sugars, vitamins, a moderate amount of potassium and boron is conducive to the transition.Therefore, this period mainly of topdressing rapidly-available potassium and phosphorus and nitrogen fertilizer is advisable.