NaCl胁迫对“赤霞珠”葡萄始熟期果实脱落酸合成及硬度的影响
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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。
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.
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.
引文
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[14] 王俊刚,张树珍,杨本鹏,等.3,5-二硝基水杨酸(DNS)法测定甘蔗茎节总糖和还原糖含量[J].甘蔗糖业,2008(5):45-49.
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[18] 王庆杰,金仲鑫,周李杰,等.苹果MdcyMDH过量表达对光合、激素和生长的影响[J].中国农业科学,2015,48(14):2868-2875.
[19] 季兴龙,韩宁,翟衡,等.响应葡萄根瘤蚜侵染的扩展蛋白基因筛选及其多克隆抗体的制备[J].园艺学报,2016,43(1):15-24.
[20] CASTELLARIN S D,DI GASPERO G.Transcriptional control of anthocyanin biosynthetic genes in extreme phenotypes for berry pigmentation of naturally occurring grapevines[J].BMC Plant Biology,2007(7):46.
[21] LIVAK K J,SCHMITTGEN T D.Analysis of relative gene expression data using real-time quantitative PCR and the the 2-ΔΔCT method[J].Method,2001(25):402-408.
[22] 张培安,王壮伟,蔡斌华,等.ABA对‘巨峰’葡萄采后成熟关键基因表达的影响[J].园艺学报,2018(6):1067-1080.
[23] 曹鹏.转色前后葡萄果实糖代谢相关酶的特性研究[D].杨凌:西北农林科技大学,2004.
[24] 孙红,岳倩宇,相广庆,等.不同浓度的NaCl处理对葡萄果实品质形成的影响[J].植物生理学报,2018(1):63-70.
[25] CASTELLARIN S D,PFEIFFER A,SIVILOTTI P,et al.Transcriptional regulation of anthocyanin biosynthesis in ripening fruits of grapevine under seasonal water deficit[J].Plant Cell & Environment,2010,30(11):1381-1399.
[26] ZHANG M,LENG P,ZHANG G,et al.Cloning and functional analysis of 9-cis-epoxycarotenoid dioxygenase(NCED) genes encoding a key enzyme during abscisic acid biosynthesis from peach and grape fruits[J].Journal of Plant Physiology,2009,166(12):1241-1252.
[27] DELUC L G,GRIMPLET J,WHEATLEY M D,et al.Transcriptomic and metabolite analyses of cabernet sauvignon grape berry development[J].Bmc Genomics,2007,8(1):429.
[28] LIANG S,MEI Z,JIE R,et al.Reciprocity between abscisic acid and ethylene at the onset of berry ripening and after harvest[J].Bmc Plant Biology,2010,10(1):1-11.
[29] MIZRAHI Y.Effect of salinity on tomato fruit ripening[J].Plant Physiology,1982,69(4):966-970.
[30] MATTHEWS M A,THOMAS T R,SHACKEL K A.Fruit ripening in Vitis vinifera L.:Possible relation of veraison to turgor and berry softening[J].Australian Journal of Grape & Wine Research,2010,15(3):278-283.
[31] ANTOLIN M C,BAIGORRI H,LUIS I D,et al.ABA during reproductive development in non-irrigated grapevines (Vitis vinifera L.cv.Tempranillo)[J].Australian Journal of Grape & Wine Research,2010,9(3):169-176.
[32] YU X C,LI M J,GAO G F,et al.Abscisic acid stimulates a calcium-dependent protein kinase in grape berry[J].Plant Physiology,2006,140(2):558.
[33] GIRIBALDI M,GENY L,DELROT S,et al.Proteomic analysis of the effects of ABA treatments on ripening Vitis vinifera berrie[J].Journal of Experimental Botany,2010,61(9):2447-2458.
[34] GAGNE S,CLUZET S,MERILLON J M,et al.ABA initiates anthocyanin production in grape cell cultures[J].Journal of Plant Growth Regulation,2011,30(1):1-10.
[35] CORNISH K,ZEEVAART J A D.Phenotypic expression of wild-type tomato and three wilty mutants in relation to abscisic acid accumulation in roots and leaflets of reciprocal grafts[J].Plant Physiology,1988,87(1):190-194.
[36] ANDREW D,PARR Y,ROGER H.Abscisic acid biosynthesis in roots:I.The identification of potential abscisic acid precursors,and other carotenoids[J].Planta,1992,187(2):185-191.
[37] WHEELER S,LOVEYS B,FORD F,et al.The relationship between the expression of abscisic acid biosynthesis genes,accumulation of abscisic acid and the promotion of Vitis vinifera L.berry ripening by abscisic acid[J].Australian Journal of Grape and Wine Research,2010,15(3):195-204.
[2] BOTIA P,NAVARRO J M,CERDA A,et al.Yield and fruit quality of two melon cultivars irrigated with saline water at different stages of development[J].European Journal of Agronomy,2005,23(3):243-253.
[3] GRIEVE A M,PRIOR L D,BEVINGTON K B.Longterm effects of saline irrigation water on growth,yield,and fruit quality of ‘Valencia’ orange trees[J].Australian Journal of Agricultural Research,2007,58(4):342-348.
[4] DUMAS Y,DADOMO M,LUCCA D G,et al.Effects of environmental factors and agricultural techniques on antioxidantcontent of tomatoes[J].Journal of the Science of Food & Agriculture,2003,83(5):369-382.
[5] KRAUSS S,SCHNITZLER W H,GRASSMANN J,et al.The influence of different electrical conductivity values in a simplified recirculating soilless system on inner and outer fruit quality characteristics of tomato[J].J Agric Food Chem,2006,54(2):441-448.
[6] GAUTIER H,LOPEZ-LAURI F,MASSOT C,et al.Impact of ripening and salinity on tomato fruit ascorbate content and enzymatic activities related to ascorbate recycling[J].Function Plant Science and Biotechnology,2010(4):66-75.
[7] LU S W,LI T L,JING J.Effects of salinity on sucrose metabolism during tomato fruit development[J].African Journal of Biotechnology,2010(9):842-849.
[8] LI X L,WANG C R,LI X Y,et al.Modifications of Kyoho grape berry quality under long-term NaCl treatment[J].Food Chemistry,2013,139(1-4):931-937.
[9] 孙红,孙田雨,许丽丽,等.长期低盐处理对葡萄果实品质及转录组的影响[J].植物生理学报,2017(12):2197-2205.
[10] CASTELLARIN S D,GAMBETTA G A,WADA H,et al.Characterization of major ripening events during softening in grape:Turgor,sugar accumulation,abscisic acid metabolism,colour development,and their relationship with growth[J].Journal of Experimental Botany,2016,67(3):709-722.
[11] THOMAS T R,SHACKEL K A,MATTHEWS M A.Mesocarp cell turgor in Vitis vinifera L.berries throughout development and its relation to firmness,growth,and the onset of ripening[J].Planta,2008,228(6):1067-1076.
[12] GAMBETTA G A,MATTHEWS M A,SHAGHASI T H,et al.Sugar and abscisic acid signaling orthologs are activated at the onset of ripening in grape[J].Planta,2010,232(1):219-234.
[13] JIA H F,CHAI Y M,LI C L,et al.Abscisic acid plays an important role in the regulation of strawberry fruit ripening[J].Plant Physiology,2011,157(1):188-199.
[14] 王俊刚,张树珍,杨本鹏,等.3,5-二硝基水杨酸(DNS)法测定甘蔗茎节总糖和还原糖含量[J].甘蔗糖业,2008(5):45-49.
[15] 韩伟伟,韩宁,姜凯凯,等.成膜型抗蒸腾剂对‘赤霞珠’葡萄成熟进程的影响[J].园艺学报,2018(3):447-456.
[16] 华玉波.整形方式对赤霞珠病害和果实品质的影响[D].杨凌:西北农林科技大学,2010.
[17] FU J,CHU J,SUN X,et al.Simple,rapid,and simultaneous assay of multiple carboxyl containing phytohormones in wounded tomatoes by UPLC-MS/MS using single SPE purification and isotope dilution[J].Analytical Sciences,2012,28(11):1081-1087.
[18] 王庆杰,金仲鑫,周李杰,等.苹果MdcyMDH过量表达对光合、激素和生长的影响[J].中国农业科学,2015,48(14):2868-2875.
[19] 季兴龙,韩宁,翟衡,等.响应葡萄根瘤蚜侵染的扩展蛋白基因筛选及其多克隆抗体的制备[J].园艺学报,2016,43(1):15-24.
[20] CASTELLARIN S D,DI GASPERO G.Transcriptional control of anthocyanin biosynthetic genes in extreme phenotypes for berry pigmentation of naturally occurring grapevines[J].BMC Plant Biology,2007(7):46.
[21] LIVAK K J,SCHMITTGEN T D.Analysis of relative gene expression data using real-time quantitative PCR and the the 2-ΔΔCT method[J].Method,2001(25):402-408.
[22] 张培安,王壮伟,蔡斌华,等.ABA对‘巨峰’葡萄采后成熟关键基因表达的影响[J].园艺学报,2018(6):1067-1080.
[23] 曹鹏.转色前后葡萄果实糖代谢相关酶的特性研究[D].杨凌:西北农林科技大学,2004.
[24] 孙红,岳倩宇,相广庆,等.不同浓度的NaCl处理对葡萄果实品质形成的影响[J].植物生理学报,2018(1):63-70.
[25] CASTELLARIN S D,PFEIFFER A,SIVILOTTI P,et al.Transcriptional regulation of anthocyanin biosynthesis in ripening fruits of grapevine under seasonal water deficit[J].Plant Cell & Environment,2010,30(11):1381-1399.
[26] ZHANG M,LENG P,ZHANG G,et al.Cloning and functional analysis of 9-cis-epoxycarotenoid dioxygenase(NCED) genes encoding a key enzyme during abscisic acid biosynthesis from peach and grape fruits[J].Journal of Plant Physiology,2009,166(12):1241-1252.
[27] DELUC L G,GRIMPLET J,WHEATLEY M D,et al.Transcriptomic and metabolite analyses of cabernet sauvignon grape berry development[J].Bmc Genomics,2007,8(1):429.
[28] LIANG S,MEI Z,JIE R,et al.Reciprocity between abscisic acid and ethylene at the onset of berry ripening and after harvest[J].Bmc Plant Biology,2010,10(1):1-11.
[29] MIZRAHI Y.Effect of salinity on tomato fruit ripening[J].Plant Physiology,1982,69(4):966-970.
[30] MATTHEWS M A,THOMAS T R,SHACKEL K A.Fruit ripening in Vitis vinifera L.:Possible relation of veraison to turgor and berry softening[J].Australian Journal of Grape & Wine Research,2010,15(3):278-283.
[31] ANTOLIN M C,BAIGORRI H,LUIS I D,et al.ABA during reproductive development in non-irrigated grapevines (Vitis vinifera L.cv.Tempranillo)[J].Australian Journal of Grape & Wine Research,2010,9(3):169-176.
[32] YU X C,LI M J,GAO G F,et al.Abscisic acid stimulates a calcium-dependent protein kinase in grape berry[J].Plant Physiology,2006,140(2):558.
[33] GIRIBALDI M,GENY L,DELROT S,et al.Proteomic analysis of the effects of ABA treatments on ripening Vitis vinifera berrie[J].Journal of Experimental Botany,2010,61(9):2447-2458.
[34] GAGNE S,CLUZET S,MERILLON J M,et al.ABA initiates anthocyanin production in grape cell cultures[J].Journal of Plant Growth Regulation,2011,30(1):1-10.
[35] CORNISH K,ZEEVAART J A D.Phenotypic expression of wild-type tomato and three wilty mutants in relation to abscisic acid accumulation in roots and leaflets of reciprocal grafts[J].Plant Physiology,1988,87(1):190-194.
[36] ANDREW D,PARR Y,ROGER H.Abscisic acid biosynthesis in roots:I.The identification of potential abscisic acid precursors,and other carotenoids[J].Planta,1992,187(2):185-191.
[37] WHEELER S,LOVEYS B,FORD F,et al.The relationship between the expression of abscisic acid biosynthesis genes,accumulation of abscisic acid and the promotion of Vitis vinifera L.berry ripening by abscisic acid[J].Australian Journal of Grape and Wine Research,2010,15(3):195-204.
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