LIU Qiaozhen,QIN Chenliang,DAI Hongjun.Influence of 24-epibrassinolide on the Quality of ‘Cabernet Sauvignon’ and the Activity of Sucrose-destabilizing Enzymes[J].Northern Horticulture,2016,40(15):38-41.[doi:10.11937/bfyy.201615009]
24-表油菜素内酯对“赤霞珠”葡萄品质及蔗糖代谢相关酶活性的影响
- Title:
- Influence of 24-epibrassinolide on the Quality of ‘Cabernet Sauvignon’ and the Activity of Sucrose-destabilizing Enzymes
- 文献标志码:
- A
- 摘要:
- 以“赤霞珠”(‘Cabernet Sauvignon’)葡萄果实为试材，外源喷施(0.05、0.10、0.50 mg?L-1 )24-表油菜素内酯(EBR)于葡萄果穗，测定葡萄果实品质和蔗糖代谢相关酶活性。结果表明：0.05 mg?L-1 EBR处理促进了“赤霞珠”葡萄果实中花色苷、总酚的积累，0.50 mg?L-1EBR处理促进了“赤霞珠”葡萄果实中单宁的积累，降低了葡萄果实中总酸含量。0.10 mg?L-1EBR处理对蔗糖转化酶活性提高有较好的作用，从而影响了果实可溶性总糖的含量。
- Abstract:
- ‘Cabernet Sauvignon’ wine grape was used as experimental material，and different treatments were set 0.05 mg?L-1，0.10 mg?L-1，0.50 mg?L-1 for EBR in grape clusters，meanwhile，the quality of grape berry and the activity of sucrose-destabilizing enzymes were measured.The results showed that the dispose of 0.05 mg?L-1EBR promoted the accumulation of anthocyanin and total phenols in grape cabernet sauvignon，the dispose of 0.50 mg?L-1EBR promoted the accumulation of tannin，reduced the content of total acid.The dispose of 0.10 mg?L-1EBR had a good effect of increasing the activity of sucrose-destabilizing enzymes，and influenced the total soluble solids.
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备注/Memo
第一作者简介：柳巧禛(1993-)，女，宁夏固原人，硕士研究生，研究方向为葡萄栽培生理。E-mail:1250565159@qq.com.责任作者：代红军(1967-)，女，博士，教授，硕士生导师，研究方向为葡萄栽培生理。E-mail：dai_hj@nxu.edu.cn.基金项目：国家自然科学基金资助项目（31260456）。