【摘要】 以欧亚种酿酒葡萄"赤霞珠"为试材,探讨了50mmol·L^-1 NaCl和50mmol·L^-1NaHCO₃喷施葡萄果粒对葡萄果实品质形成的影响,研究使用适度中性盐和碱性盐直接处理葡萄果实对果实成熟启动及品质形成的影响。以期为深入研究在盐碱条件下葡萄果实品质的变化提供参考依据。结果表明:2种处理均未对成熟过程中葡萄百粒质量产生显著影响,但降低了果实TSS含量,且NaHCO₃处理的果实TSS含量显著低于NaCl处理;2种处理均延缓了果实发育过程中花色苷的积累,且NaCl的延缓程度高于NaHCO₃;2种处理均提高了果实总酸含量,且成熟初期（花后109d）处理组酒石酸和苹果酸含量均高于对照;荧光定量结果表明,盐碱处理抑制了花色苷合成过程中UFGT基因及其调控蛋白MYBA1的表达量,与花色苷的积累结果一致,推测盐碱处理是通过抑制相关基因的表达而延缓花色苷的积累。总之,对果粒进行盐碱处理,并不利于果实品质的改善,而且在一定程度上延缓了果实的成熟进程。更多还原

【Abstract】 The wine grape‘Cabernet Sauvignon’was selected as test material,the effect of 50mmol·L^-1NaCl and 50mmol·L^-1 NaHCO₃ spraying grape fruit on grape quality was investigated,the influence of proper neutral salt and alkali salt on fruit ripening and quality formation were studied.In order to provide reference basis for further study on the changes of grape fruit quality under saline-alkali condition.The results showed that both of the treatments had no significant effect on grape weight.But compared to the control,the TSS content decreased under the treatments and the TSS content was significantly lower in NaHCO₃ stress than NaCl.Moreover,both of treatments delayed the accumulation of anthocyanins and the degree was higher in NaCl stress than NaHCO₃.On the contrary,the accumulation of total acid and the content of tartaric acid and malic acid were promoted in treatments compared with control in fruit ripening（after flowering 109 days）.Furtherly,quantitative real-time PCR analysis showed that saline and alkaline treatment all inhibited the expression of MYBA1 and UFGTgenes,which played an important role in anthocyanin synthesis and the result was consistent with the accumulation of anthocyanins,suggesting that the accumulation of anthocyanins was delayed under saline and alkaline stress due to inhibiting the expression of key genes.Therefore,the salt-alkaline treatment of the fruit was not beneficial to the improvement of fruit quality and the fruit ripening process was delayed as well.更多还原