新闻动态
热点追踪
  • 主管单位:中华人民共和国农业农村部
    主办单位:中国农业科学院柑桔研究所
    主  编:周常勇
    地  址:重庆市北碚区歇马街道柑桔研究所内
    邮政编码:400712
    电  话:(023)68349196
    电子邮件:nfgs@cric.cn
    国际标准连续出版物号:1007-1431
    国内统一连续出版物号:50-1112/S
    邮发代号:78-13
    定  价:10.00
  • 你是本站第:2763
  • 今日访问:0
吴莉,单守明,刘成敏,刘子雨.叶面喷施壳寡糖对‘赤霞珠’葡萄幼苗抗低温胁迫的影响[J].中国南方果树,2020,49(4):
叶面喷施壳寡糖对‘赤霞珠’葡萄幼苗抗低温胁迫的影响
Effects of foliar sprayed chitooligosaccharide on cold stress tolerance of ‘Cabernet Sauvignon’ Grapevine Seedling
投稿时间:2019-12-12  修订日期:2019-12-12
DOI:10.13938/j.issn.1007-1431.20190738
中文关键词:  壳寡糖  低温胁迫  幼苗  酿酒葡萄
英文关键词:Chitooligosaccharide  Cold stress  Seedling  Wine grapevine
基金项目:宁夏重点研发计划重大项目(2016RZ0601)
作者单位E-mail
吴莉 宁夏大学 农学院 18893259287@126.com 
单守明* 宁夏大学 农学院 fxssm@163.com 
刘成敏 宁夏大学农学院 13519206976@126.com 
刘子雨 宁夏大学农学院 13723303077@126.com 
摘要点击次数: 1847
全文下载次数: 4
中文摘要:
      以“赤霞珠” 葡萄扦插苗为试材,研究叶面喷施不同浓度的壳寡糖对葡萄幼苗抗低温胁迫的影响。结果表明,叶面喷施不同浓度的壳寡糖可明显降低“赤霞珠”葡萄叶片的相对电导率和丙二醛含量,提高叶片中可溶性糖含量、脯氨酸含量、超氧化物歧化酶、过氧化物酶和过氧化氢酶活性。100mg/L的壳寡糖显著提高了葡萄叶片中可溶性糖和脯氨酸含量,极显著的提高了叶片中SOD、CAT、POD和质膜ATPase酶的活性和基因表达量,使叶片的相对电导率和丙二醛含量极显著的降低。因此,叶面喷施适当浓度的壳寡糖可通过提高葡萄叶片中的可溶性糖含量、脯氨酸含量和活性氧代谢关键酶活性和基因的表达量来提高葡萄抗低温胁迫的能力。
英文摘要:
      The paper studied the effects of foliar sprayed different concentration of chitooligosaccharide on the cold stress tolerance of the ‘Cabernet Sauvignon’ wine grapevine seedling. The main results showed: the relative electrical conductivity and the MDA content in the ‘Cabernet Sauvignon’ grapevine leavies with sprayed chitooligosaccharide under cold stress were obviously reduced. At the same time, the soluble sugar and proline content, SOD, POD and CAT activities were significantly increased. The content of sugar and proline with 100mg/L Chitooligosaccharide treatment were significantly increased, SOD, CAT and POD activities and those genes relative expression levels were very significantly increased, and content of the relative electrical conductivity and MDA were significantly decreased. So, it is concluded that sprayed of suitable concentration of chitooligosaccharide can improve the grape cold tolerance through increased the soluble sugar and praline content, and increased the protective enzymes activities and related genes relative expression levels.
查看/发表评论  下载PDF阅读器
关闭