中文摘要：

以鲜食葡萄极早蜜为试材,探讨了不同浓度水杨酸对葡萄果实有机酸含量的影响。葡萄盛花20,40,70,100 d后喷施不同浓度（0,1,3,5 mmol/L）的水杨酸,采用HPLC法测定果实中有机酸含量。结果表明,极早蜜成熟果实总酸含量为19.15 mg/g,以酒石酸为主,占总酸含量的48.41%;酒石酸含量随极早蜜果实发育呈下降趋势,苹果酸则表现为先升高再降低。叶面喷施3个浓度水杨酸导致果实中总酸分别比对照增加5.36%,0.55%,6.05%,但差异不显著。3 mmol/L水杨酸处理花后60 d酒石酸降低15.05%,苹果酸降低18.09%;5 mmol/L水杨酸处理花后80 d酒石酸增加17.07%,花后100 d苹果酸增加30.06%。

英文摘要：

In this paper, the effects of salicylic acid（SA）on the organic acids content of Vitis vinifera L. cv. Jizaomi during berry development were studied. The different concentration of SA（0, 1, 3, 5 mmol/L）were sprayed respectively at 20, 40, 70, 100 days after full bloom（DAFB）, and the concentration of organic acid were determined by HPLC. The results showed that the total acids in mature berry reached 19.15 mg/g, and tartaric acid was the main organic acid. The concentration of tartaric acid decreased during berry development, whereas the concentration of malic acid increased firstly and then decreased. The concentration of total organic acids was increased respectively 5.36%, 0.55%, 6.05% by different concentration of SA, but the difference was not significant. The tartaric acid decreased 15.05% at 60 DAFB by 3 mmol/L SA, and the malic acid decreased 18.09%. The tartaric acid and malic acid increased17.07% at 80 DAFB, and 30.06% at 100 DAFB.