疏粒处理对“赤霞珠”葡萄果实含糖量及相关代谢酶活性的影响

Effect of Berry-thinning on Sugar Content and Relative Enzyme Activities During Berry Ripening in‘Cabernet Sauvignon'Grape

以酿酒葡萄品种"赤霞珠"为试材,分析了不同疏粒量处理对始熟期后葡萄叶片内容物、果实大小、果实糖酸含量及果实酸性转化酶活性的影响。结果表明:从始熟期开始随着果实成熟,对照和处理的果实纵横径及糖含量均逐渐增加,而果实酸含量及叶片中可溶性糖含量均逐渐降低;与此同时,可溶性酸性转化酶活性都呈先降低后升高趋势而细胞壁酸性转化酶活性却持续升高。另一方面,在相同果实成熟期随疏粒量的增加,果实糖含量明显上升,酸含量明显下降,而可溶性酸性转化酶及细胞壁酸性转化酶的活性均升高。另外,疏粒处理对各时期果实纵横径、叶片叶绿素影响不大,但随疏粒量的增加,各时期叶片可溶性糖含量却逐渐降低。对果实酸性转化酶活性、叶片可溶性糖及果实含糖量进行相关性分析发现,细胞壁酸性转化酶活性与叶片可溶性糖含量呈显著负相关而与果实含糖量呈显著正相关,而且随着果实疏粒量的增加,相关性有升高趋势。总之,葡萄果实成熟期疏粒处理对葡萄果实中的酸性转化酶产生一定影响,尤其是细胞壁酸性转化酶,最终可能改变了葡萄树体的库源关系,增加了果实库强,使更多的碳水化合物分配到果实中。

Taking grape variety‘Cabernet sauvignon＇as materials,the ingredient content of leaf,the fruit diameter,acid and sugar content and activities of acid invertase in berry of‘Cabernet Sauvignon＇during fruit ripening of different degree by berry-thinning were studied.The results showed that whether berry-thinning or not,with berry ripening fruit diameter and sugar content in grape berries increased,while acid content of fruit and soluble sugar content of leaf decreased.And meanwhile acid invertase activity increased gradually with berry ripening.Furthermore,with an increasing degree of berry-thinning,the activities of soluble acid invertase and cell wall-bound acid invertase were enhanced obviously,in agreement with increasing in content of fruit sugar.However,the berry-thinning treatment had little effect on diameter of fruit and chlorophyll content of leaf,but the soluble sugar content of leaf decreased significantly in berry-thinning treatment compared with control.Correlation analysis showed the activity of cell wall-bound acid invertase was negative correlation with the soluble sugar content of leaf and was positive correlation with the sugar content of grape berries.Moreover,the correlation coefficient was higher with an increasing degree of berry-thinning.The results suggested that berry-thinning treatment had great influence on the acid invertase of fruit,especially cell wall-bound acid invertase in the berry mature period.And it might increase the fruit sink strength,and then change the relationship of sink and source therefore,more carbohydrate were allocated to fruit.