【摘要】 以酿酒葡萄"赤霞珠"为试材,探讨了50 mmol·L^-1 NaCl喷施处理对"赤霞珠"葡萄果粒转色过程中果实ABA合成及硬度的影响,研究使用适度中性盐并以水为对照直接处理葡萄果实来探究其对果实始熟期发育及品质形成的影响。结果表明:在果实转色过程中NaCl处理的果实硬度始终高于对照。同时,NaCl处理也显著降低了发育过程中果实花色苷及可溶性固形物的积累速度,增加了可滴定酸含量,且处理组酒石酸和苹果酸含量均高于对照。除此之外,NaCl处理推迟了果皮及果肉的ABA合成,且显著降低了ABA升高的幅度。荧光定量结果也表明,盐处理推迟了果皮及果肉ABA合成过程中关键基因VvNCED转录,这与ABA含量变化结果一致。更多还原

【Abstract】 Taking the wine grape ‘Cabernet Sauvignon’ as test material,the effect of 50 mmol·L^-1 NaCl spraying treatment on ABA synthesis and firmness of grape berry in beginning period was investigated.The influence of NaCl and water on the initiation of fruit ripening and the formation of fruit quality were studied.The results showed that the firmness of NaCl-treated berry was higher than that of control in beginning period.Additionally,compared with control,the accumulation rate of anthocyanin and soluble solids in berry were both significantly reduced under NaCl treatment during the development process.while the contents of titratable acidity showed an inverse change with increasing the content of tartaric acid and malic acid.Furthermore,the ABA synthesis of grape skin and flesh were delayed under NaCl stress,which decreased the accumulation rate of ABA accumulation.Quantitative real-time PCR analysis showed that VvNCEDs, the key gene of ABA synthesis,was down-regulated under salt stresswhich was consistent with the change of ABA content.更多还原