盐胁迫下不同酿酒葡萄幼苗的生理响应及耐盐性评价

Physiological response and salt tolerance evaluation of different grapevine seedlings under salt stress

【目的】为探究盐胁迫下13种苗期酿酒葡萄的生理响应特点和耐盐性差异。【方法】选用13种1年生葡萄扦插苗为试材,采用盆栽培养的方式,在基质(营养土∶蛭石=1∶1)中分别浇灌100、150、200 mmol/L的NaCl溶液以模拟盐胁迫。【结果】与对照相比,不同浓度NaCl处理15 d后,13个葡萄品种的叶绿素相对含量(SPAD值)、最大光化学效率(F_(v)/F_(m))随盐处理浓度的增加均呈下降趋势;相对电导率、丙二醛(MDA)、可溶性糖、可溶性蛋白、脯氨酸(Pro)含量以及超氧化物歧化酶(SOD)、过氧化物酶(POD)、过氧化氢酶(CAT)活性均增强,且随盐处理浓度的增加呈先上升后下降的趋势。其中,在150 mmol/L NaCl的处理下,13个品种的耐盐性评价指标相比对照差异显著,以隶属函数综合分析得出本研究参试品种的耐盐性强弱依次为黑比诺>雷司令>白比诺>蛇龙珠>梅鹿辄>宝石>赤霞珠>白玉霓>霞多丽>晚红蜜>品丽珠>西拉>贵人香。【结论】13个葡萄品种在100 mmol/L浓度的NaCl处理15d后便发生了胁迫响应。13个参试品种中黑比诺耐盐性相对最强,贵人香耐盐性相对最差。

【Objective】To study the physiological response characteristics and salt tolerance differences of 13 wine grape cultivars at the seedling stage under salt stress.【Method】In this experiment,13 kinds of annual grape cuttings were used as test materials.In the pot culture method,100,150,200 mmol/L NaCl solutions were irrigated in the matrix(nutrient soil∶vermiculite=1∶1)to simulate salt stress.【Result】Compared to the control,the relative chlorophyll content(SPAD value)and the maximum photochemical efficiency(F_(v)/F_(m))of 13 grape cultivars decreased with increasing salinity treatment concentration after 15 days of treatment with different concentrations of NaCl.The relative conductivity,the content of malondialdehyde(MDA),soluble sugar,soluble protein,proline(Pro)and the activities of superoxide dismutase(SOD),peroxidase(POD)and catalase(CAT)increased and increased first and then decreased with the increase of salt treatment concentration.Among them,under the treatment of 150 mmol/L NaCl,the evaluation indices of salt tolerance of 13 cultivars were significantly different from the control.The comprehensive analysis of the membership function showed that the salt tolerance of the varieties tested in this study was Pinot Noir>Riesling>Pinot Blanc>Cabernet Gernischt>Merlot>Cabernet Ruby>Cabernet Sauvignon>Ugni Blanc>Chardonnay>Saperavi>Cabernet Franc>Syrah>Italian Riesling.【Conclusion】13 grape varieties showed stress response after treatment with 100 mmol/L NaCl for 15 days.Of the 13 varieties tested in this study,Pinot Noir has the highest salt tolerance and Italian Riesling has the lowest salt tolerance.