果袋颜色对‘赤霞珠’葡萄果皮花色苷积累的影响

Effects of Different Color Bags on Anthocyanin Accumulation in‘Cabernet Sauvignon’Grape Skin

以酿酒葡萄‘赤霞珠’(Cabernet Sauvignon)为试材,于果实转色前分别套白、红、绿和蓝色果袋,以不套袋为对照,测定和分析各处理果袋内的光质特征、光照强度、温度以及浆果品质、单体花色苷含量、花色苷积累相关酶活性和相关基因表达量的变化。结果表明:不同颜色果袋对不同波长的光具有选择透过性,各果袋内的光照强度和温度均低于对照,但红、绿、蓝袋内温度无差异。套袋处理延缓了浆果的生长和成熟,但蓝、红、绿袋处理则显著提高了成熟期浆果还原糖、可溶性固形物和总花色苷的含量,且蓝袋效果最显著。此外,蓝、红、绿袋增加了成熟期果皮中乙酰化花色苷比例,而白袋则降低了酰化花色苷含量。蓝、红和绿袋处理显著增加了成熟期葡萄果皮花色苷合成相关酶F3’H和DFR的活性,花色苷合成基因、修饰基因和转运基因的上调表达,相关分析显示酰化与非酰化花色苷的转运存在差异。综上,蓝袋、红袋能促进葡萄果皮花色苷积累,提高果实品质,且蓝袋提高效果最佳。

‘Cabernet Sauvignon’grape were used in this study and bagged with the white,red,green and blue fruit paper bags before veraison,respectively.The fruit clusters with no bagging were served as the control.The changes of different colors of fruit bags on the light intensity,light transmittance,temperature,fruit quality,individual anthocyanin,enzyme activities and the gene expressions related to anthocyanin accumulation of‘Cabernet Sauvignon’were measured and analyzed,but there was no difference in the temperature inside the red,green and blue bags.The results showed that the bag color has selective transmittance of the light wavelengths.Light intensity and temperature in the bagging treatments were significantly lower than those in the control.Bagging treatments delayed the grape growth,ripening and variation,but the reducing sugar,soluble solids and total anthocyanins contents significantly increased in the blue,red and green bag treatments at harvest,while the blue bag presented the most obvious improvement.The blue,green and red bags increased acetylated anthocyanins contents in grape skin at harvest,while white bag decreased acylated anthocyanin content.In addition,blue,red and green bag treatments significantly increased the enzymes activities of F3′H and DFR at harvest in grape skin,and the up-regulated expressions of anthocyanin synthesis genes,modification genes and transport genes,and correlation analysis results showed that transport of acylated and non-acylated anthocyanins is different.In conclusion,blue and red bags are beneficial to anthocyanin biosynthesis in grape skin,and the blue bag is better,which can be used in viticulture production.