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作 者:张诚君 王磊[1] 段书延[1] 宋士任[1] 马超[1] 赵丽萍[1] 张才喜[1] 王世平[1] 许文平[1]
机构地区:[1]上海交通大学农业与生物学院,上海200240
出 处:《园艺学报》2017年第8期1450-1462,共13页Acta Horticulturae Sinica
基 金:国家现代农业产业技术体系建设专项资金项目(CARS-30-zp-07)
摘 要:为了探明弱光胁迫对葡萄叶片光合生理的影响,以4年生‘巨峰’葡萄为材料,在盛花后进行20 d 70%遮光作为弱光处理,然后恢复至未遮光植株(对照)水平,测定果实品质和叶片的光合参数、叶绿素荧光、叶绿素含量、叶片糖含量及组分、光合酶基因及蔗糖磷酸合成酶基因表达等。结果发现,弱光处理导致成熟期葡萄果实可溶性固形物含量降低,可滴定酸含量升高,果皮花色苷含量减少,果实纵径降低。随着弱光时间延长,叶片叶绿素b含量增加,叶绿素a/b值下降,光合速率和光化学效率降低,叶片中可溶性糖含量降低,Rubisco大、小亚基,PRKase,SPS1-2,SPS3等基因表达受到抑制;光照恢复至对照水平10 d后,光合速率、光化学效率及可溶性糖含量略有上升,光合酶基因表达得到部分恢复;恢复光照50 d后,叶绿素a/b、叶片可溶性糖含量、部分光合酶基因和SPS表达等基本与对照水平一致,仅Rubisco大亚基1(RbcL1)表达仍低于对照。说明长时间弱光处理对葡萄叶片光合中心的损伤短期内不可逆,部分光合酶和蔗糖代谢关键酶基因表达受到抑制,叶片光合能力下降,光合产物合成与积累减少,进而导致了葡萄果实变小,品质降低。To understand the responses of photosynthetic physiology to low light and its performance after regaining normal light, 4-year-old 'Khoyo' grapevines were treated with 70% shading for 20 days right after blooming. Characteristics of chlorophyll fluorescence, content of chlorophyll, sugar content and composition, expressions of photosynthetic enzyme genes, and sucrose phosphate synthase( SPS ). Results showed that low light treatment resulted in lower fruit quality and fruit size, reduced photosynthetic rate and efficiency, reduced the synthesis of soluble sugar in leaves. Meanwhile, expressions of photosynthetic enzymes genes and sucrose phosphate synthase genes in leaves also decreased. After regaining normal light, the photosynthetic rate and photosynthetic efficiency increased, and the expression of PRKase, SPS1-2, SPS3 recovered to the level of the control one. After 50 days regaining normal light, the contents of glucose, fructose and sucrose and Chl. a/b in the treatment group were not significantly different from the control. However, the expression of RbcL1 was not restored. It is concluded that the low light treatment could irreversibly affect overall photosynthesis of grapevine leaves, inhibit the expression of photosynthetic enzyme genes and key enzymes of sucrose metabolism genes, resulting in smaller berries and lowering the fruit quality.
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