6-BA+GA_3对葡萄果实发育过程中糖积累及转化酶活性的影响  

Effects of 6-BA and Gibberellin on the Sugar Accumulation and Invertase Activities during Development of 'Red Globe' Grape Berries

作　　者：郑强卿[1] 郁松林[1] 孟凤[1] 席万鹏[1] 

机构地区：[1]石河子大学农学院园艺系,新疆石河子832003

出　　处：《西北农业学报》2009年第5期266-271,共6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,研究了6-BA+GA3混合处理对葡萄浆果发育过程中糖积累及转化酶活性的影响。结果表明:经6-BA+GA3混合处理后,从果实缓慢生长期开始,果实中糖的积累以葡萄糖与果糖为主。果实的幼果期,6-BA+GA3处理降低了葡萄糖的相对含量,同时也降低了葡萄糖与果糖的比例;果实着色期,处理中的酸性转化酶活性均比对照高,其中以10 mg/L 6-BA+40 mg/L GA3处理最显著,高出对照9.86%。酶活性的提高导致葡萄糖的积累速率明显加快;在果实成熟的过程中,葡萄糖、果糖、蔗糖及可溶性糖含量均比对照高,尤其在花后72 d表现尤其突出;在果实成熟后,6-BA+GA3处理降低了总糖与葡萄糖的含量而提高了果糖的相对含量。Red Globe grape berries were used to study the effect of 6-BA and gibberellin on sugar accumulation and invertase activities. The results showed that more glucose and fructose than sucrose were accumulated in berries of grape treated with 6-BA and gibberellin from slow growth period of berries. In period of young fruit, it is clear that it made downtrend of glucose content and also reduced the rate of glucose and fructose. In period of berries stained, acid invertase in berries by 6-BA and gibberellin were higher than control, especially 10 mg/L 6-BA＋40 mg/L GAa was very eearly, 9.86% higher than the control, so it resulted in improving accumulated speed and content of glucose and su- crose. During berries ripe,the content of all kinds of sugar was the higher than control, especially 72 days after bloom. After berries ripe 6-BA and gibberellin reduced the content of total sugar and glucose, in contrast it improved the content of the fructose.

关 键 词：全球红葡萄 6-BA GA3 糖积累 转化酶活性 

分 类 号：S663.1[农业科学—果树学]