水分胁迫对葡萄糖分及其蔗糖代谢酶活性的影响

Effect of water stress on sugar accumulation and sucrose metabolism enzyme activities of greenhouse grape fruit

为分析水分胁迫对果实糖组分含量及相关代谢酶活性的影响,以温室鲜食葡萄红地球为试材,设置4个水分处理水平(重度水分胁迫TS、中度胁迫TA、轻度胁迫TM和充分供水对照CK)进行田间试验。结果表明:红地球葡萄果实糖分积累以己糖(果糖和葡萄糖)为主;果实成熟时各类糖分含量均以轻度胁迫处理最高,重度胁迫最低;果实膨大期前期充分供水、膨大期末期及着色成熟期轻度胁迫有助于果实有效糖分的积累;轻度胁迫对葡萄果实蔗糖代谢酶活性及品质均有促进作用,且增产12.15%,重度胁迫则表现出较强的抑制性,减产量达18.6%。果实糖代谢是相关酶活性综合作用的结果,水分胁迫通过影响酶活性对其间接调控。

To analyze the effects of water stress on fruit sugar components and related metabolic enzyme activity,the greenhouse table grape Red Globe was used as test material in four water treatment field trials.The results showed that sugar accumulation of Red Globe grape fruit is dominated by hexose(fructose and glucose);when the fruit matures,the content of various sugars is highest under mild stress and lowest under severe stress.Sufficient water is supplied in the early period of fruit expansion and at the end of the expansion period.Mild stress during ripening and coloring periods helps accumulate effective sugars in the fruit.Mild stress promotes activity and quality of sucrose metabolizing enzymes in grape fruit to increase yield by 12.15%,while severe stress shows strong inhibition.Output levels reduced by 18.6%.Fruit sugar metabolism results from combined effects of related enzyme activities,which is indirectly regulated by water stress by affecting enzyme activities.