6-BA、玉米素对全球红葡萄果实发育过程中糖分含量和转化酶活性的影响  

Effects of 6-BA and Zeatin on the Fruit Sugar Contents and Invertase Activities in Red Globe Grape during Fruit Development

作　　者：肖年湘[1] 郁松林[1] 王春飞[1] 

机构地区：[1]石河子大学农学院,新疆石河子832000

出　　处：《西北农业学报》2008年第3期227-231,共5页Acta Agriculturae Boreali-occidentalis Sinica

基　　金：国家自然科学基金资助项目(30760144)

摘　　要：以全球红葡萄为试材,研究6-BA、玉米素对果实中糖分积累和转化酶活性的影响。结果表明:经处理的果实在发育过程中蔗糖、葡萄糖、果糖、总糖含量及转化酶活性变化与对照基本上一致,采收时各糖份含量均不同程度高于对照,以30 mg/L 6-BA处理的最为显著,200倍玉米素稀释液处理的次之。6-BA、玉米素处理均明显提高了果实发育前期的蔗糖相对含量和转化酶活性,并且维持了葡萄糖、果糖在果实发育中、后期稳步积累。6-BA、玉米素可能主要通过影响果实发育过程中的转化酶活性来影响果实糖分积累。Red Globe grape was used to study the effect of 6BA and zeatin on sugar accumulation and invertase activities.The results showed that the contents of sucrose,glucose,fructose,total sugar and invertase activities in Red Globe berries treated had almost parallel changes as those of control during fruit development.Compared with the control,the contents of sugar in treated berries was significantly higher at different degree at the harvest time.,the result of 6-BA treatment at 30 mg per litre was most prominent,and zeatin diluted for 200 times was little less.With the treatment of 6-BA and zeatin,not only the content of sucrose and the activities of invertase were increased at the early stage,but also the the steady rising of glucose and fructose at the middle and later stage was maintained.Consequently,the invertase activities influenced by 6-BA and zeatin may be responsible for the accumulation of sugar during the development of the grape berries.

关 键 词：全球红葡萄 6-BA 玉米素 糖分积累 转化酶活性 

分 类 号：S663.1[农业科学—果树学]